Archives for 

Kibbeh

Kibbeh Labanieh (Meat Croquettes in Yoghurt)!

Kibbeh Labanieh Meat Croquettes in Yoghurt Kibbeh Labanieh is like most other Kibbeh dishes, this is a recipe involving a delicate mixture of Habra (lean meat paste) and burgher wheat. The Kibbeh torpedoes or balls are boiled in yoghurt. Boiled yoghurt is common in the Middle East, it is done to create Shakriyeh and Sheikh al-Mahshi, and of course there is […] Continue reading

Kibbeh Nayyeh (Levantine Tartare)

Kibbeh Nayyeh Levantine Tartare Kibbeh Nayyeh is a raw lamb dish frequently served as part of a mazza in the Levant, garnished with mint leaves, walnuts, and olive oil. It’s normally eaten with a fork (not with flatbread, as you might expect!) and often a glass of Arak is enjoyed with it. Continue reading

Kibbeh Bil Saniyyeh (Layered Meat Pie)

Kibbeh Bil Saniyyeh-Layered-Meat Pie Kibbeh Bil Saniyyeh means ‘kibbeh in a tray’ and is one of the easiest kibbeh dishes to make, yet full of kibbeh's delicious nutty flavour. In the Middle East, it is served as a main meal with lentil soup or it’s eaten with Arabic flatbread and a salad, the kibbeh pie then being garnished with […] Continue reading

Kibbeh (Fried Meat Croquettes)

Kibbeh Fried Meat Croquettes Kibbeh is a levantine dish made of bulghur, minced onions and ground red meat. The recipe below shows you how to make the best-known variety:  a torpedo-shaped fried croquette stuffed with minced beef or lamb. There are however many different varieties of kibbeh dishes, each region or city often has its own famous kibbeh recipe. […] Continue reading

Habra (Lean Meat Paste for Kibbeh)

Habra (Lean Meat Paste for Kibbeh) The base of all nearly all kibbeh recipes is Habra, a fat-free meat paste. Traditionally Habra is made using the mortar and pestle, a time consuming process, so sometimes all women of a family or village would work together in making a large batch. Nowadays Habra can easily be made at home using a food-processor Continue reading