Grilled, fried or raw – this meat-lover’s delight is delicious and versatile Kibbeh are one of the most popular dishes in Middle Eastern cuisine, big on meat and as versatile as they come. Stefan ...

It is important to use a good-quality burghal when making kibbeh. Use an unbleached fine grain and soak it in cold water until it is fully reconstituted so it won’t absorb the lamb juices and dry out ...

Barbara Massaad's cookbook, Forever Beirut, shares a recipe for meatballs in yoghurt sauce that is served in Lebanon on New Year's Day. To start the year with a clean slate in Lebanon, the hearty dish ...

Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This ...

Kibbeh meqliyeh is a delicious little Middle Eastern croquette, made from a bulgur and meat shell that's filled with minced meat and nuts. It's a dish especially associated with Aleppo, Syria's ...

Kubba’t halab, to give its Arabic name, is an Iraqi speciality named in homage to Aleppo, which is also known as Halab. It is done in the spirit of competition and respect, as Syria is well known for ...

You can’t go wrong with this authentic Lebanese dish that can be served as a starter, main or side. It can be eaten raw and is similar to steak tartare, as seen in our salmon kibbeh recipe, which ...

Growing up, I never knew I was eating raw meat. Or maybe it was just that I didn't think "raw" was something worth noting. I simply knew that kibbeh nayeh was incredibly good. And so I was stunned by ...