Kibbeh – crispy outside, spiced inside

In Syria and Lebanon, kibbeh is considered the national dish – and the ultimate test of a cook. The shell of bulgur and meat has to be thin and even, or it cracks or ends up too heavy. In Aleppo alone there are dozens of ways to make kibbeh: raw, baked, grilled, cooked in yoghurt. The fried, stuffed version is the best known. In many families the shell is still shaped by hand, pointed at both ends and kept as thin as possible.

How we serve kibbeh

At Dunya in Mannheim we shape croquettes from bulgur and fill them with a spiced mix of minced lamb and beef. Then they’re fried until crisp. The golden shell cracks open as you bite into it, revealing the juicy filling.

They’re served with fresh greens, lemon and a cool yoghurt dip. A squeeze of lemon first, then dip – that’s how kibbeh tastes best. There are five in a portion.

What to eat it with

Kibbeh is a hot starter for meat lovers. Alongside a cold dip like hummus and a fresh salad like fattoush, you’ve got a classic mezze table. If you love all things crispy, pair it with falafel and sambousek bil jibne.

Curious about other kinds? Try the grilled kibbeh mishwiyyeh, or have kibbeh bil laban in warm yoghurt sauce as a main.

Finger food for parties

Kibbeh is easy to eat with your hands, which makes it ideal for receptions and buffets. For celebrations and company events, we deliver hot starters as catering across the Mannheim area.