Arabic & Levantine Pantry Guide
Kibbeh (Kubba): The Levantine Masterpiece of Fine Bulgur, Spices and Pine Nuts
Kibbeh (also spelled kubba) is the crown jewel of Syrian, Lebanese, Palestinian and Iraqi cuisine. Crafted from a smooth shell of extra-fine bulgur pounded with lean meat and spices, and stuffed with minced lamb, onions and toasted nuts, it appears fried, baked on trays, grilled or simmered in yogurt.
The Secret to the Shell: Extra-Fine Grade #1 Bulgur
A thin, crack-free kibbeh shell begins with choosing the right grain: extra-fine #1 bulgur (labelled specifically for kibbeh or köftelik). Briefly moistened with cold water, the fine wheat granules are ground or kneaded with grated onion, lean beef or lamb (or mashed potato/pumpkin in vegetarian versions) and a fragrant kibbeh spice blend of allspice, cumin, cinnamon, marjoram and rose petals until the dough feels pliable like potter's clay.
Fried Torpedoes, Baked Tray Kibbeh and Yogurt Stews
In cities like Aleppo, Damascus, Beirut and Mosul, kibbeh takes dozens of forms: torpedo-shaped fried kibbeh (kibbeh maqliyeh) with a crisp crust and a filling of spiced lamb, caramelised onions, toasted pine nuts or walnuts and a splash of pomegranate molasses is a Ramadan iftar favourite. For family dinners, kibbeh bil-siniyeh layers the bulgur dough and nut-studded meat filling in a ghee-brushed baking pan scored into diamonds, while kibbeh labaniyeh simmers petite dumplings in warm garlic-and-mint yogurt sauce.
Quick Turkish Çiğ Köfte Mixes
Across southeastern Turkey and northern Syria, fine bulgur is also kneaded without cooking into çiğ köfte – spicy vegan bulgur bites worked with red pepper paste, pomegranate molasses, cumin and Urfa chili, then squeezed between the fingers into ridged shapes. Using a ready-seasoned çiğ köfte mix, you can knead and serve a platter wrapped in crisp lettuce leaves with lemon wedges in minutes.
