Kibbeh

If hummus is the king of the Syrian table, then kibbeh is the undisputed queen. Kibbeh goes by various names: kubbeh, kibi, kobbah, kbaybi, and so on. And, as if that were not confusing enough, there are also many ways to prepare kibbeh – at least twenty. But no matter what way you make it, bulgur and meat (either beef or lamb) are two essential ingredients. Their popularity is likewise undisputed: these deep-fried kibbeh balls are everyone’s favourite warm mezze. My variation is reminiscent of Dutch croquettes, with a crispy outside and the meat filling on the inside.