Kibbeh, a “versatile paste of grains, onion and meat”, as The Oxford Companion to Food puts it, is known and loved in innumerable guises from Iran to Egypt, and from Cyprus to Iraq. The name, which also has several variations, including kubba and kobebah, comes from the Arabic word for ball, which suggests the form they usually, but not always, take – just as they usually, but not always, contain bulgur wheat – rice is also used regionally.
Yotam Ottolenghi has recalled enjoying kibbeh as a child in Jerusalem, where his favourite sort was that also popular among Syrians, Jordanians, Lebanese and Palestinians: “Torpedo-shaped; made with a shell of bulgur wheat and minced meat; stuffed with cooked mince, onion and pine nuts; flavoured with cinnamon and allspice; and deep-fried until dark brown and completely irresistible.” As these are the kibbeh I’m most familiar with, it’s the kind discussed below. And, to make life easier, I’ve decided to focus on Syrian kibbeh, which the authors of A Taste of Home, a collection of recipes by Syrian refugees settled in Lancashire, describe as “arguably” the country’s “best-loved and most famous dish”. That said, the city of Aleppo alone is said to have 17 different types, so this is a very partial survey – a beginner’s guide, if you will.
