11 kibbee recipes

Raw kibbee (kibbeh nayyeh) made with twice-ground lean beef, fine bulgur wheat, and cumin. Served on a platter with olive oil and pita bread. A classic Lebanese dish.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Basic kibbi (kibbeh) of ground lamb, bulgur wheat, onion, and warm cinnamon, mixed to a smooth paste and baked or fried. The foundational Lebanese recipe for the national dish of the Levant.

Kibbi neeyee blends bulgur wheat with ground lamb or beef, grated onion, and warming cinnamon. Lebanese kibbeh base for raw mezze, baked layered trays, or fried football-shaped torpedoes.

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

A vegetarian "kibbeh" with lentils in place of the meat.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Ethiopian-style spiced clarified butter (niter kibbeh) infused with ginger, turmeric, cardamom, cinnamon, cloves, nutmeg, onion, and garlic. Keeps 3 months refrigerated and elevates everything it touches.

Lamb and bulgur bake: a Middle Eastern-style kibbeh pie with layered ground lamb, bulgur, onion, and a pine nut stuffing. Crisp on top, juicy inside, sliced into wedges.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.