Kibbeh has its roots in the Levantine region, where it is a staple in the cuisines of Syria, Lebanon, and Palestine. In Lebanon, kibbeh is often served raw, while in Iraq, it is baked instead of fried. Regardless of the variation, kibbeh remains a beloved and iconic dish throughout the Middle East and beyond.
Kibbeh consists of bulgur wheat and ground meat, shaped into balls and deep-fried. The most popular version is stuffed with spiced ground meat, which adds an incredible depth of flavor and texture to the dish. The fried kibbeh is crispy on the outside and tender on the inside, making it a delicious appetizer or main course.
To take the flavor to the next level, you can serve it with a tangy and creamy lemony tahini sauce. The nuttiness of the tahini pairs perfectly with the savory kibbeh and the zesty lemon juice adds a bright, refreshing note to the dish.
