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	Margarita's Recipes: Holiday/Arab: Baked Kibbeh
		Stuffed kibbeh - a dish of spiced ground meat covered in a shell of very light uncooked ground meat - is one of my husband's favorite dishes.
		There is very little difference between stuffed and baked kibbeh beyond the cooking method.
		The baked version is easier to prepare for a party as you don't have to be boiling the meatballs at the last minute.
	www.marga.org /food/party/holi03/kibbeh.html (286 words)

	Kibbeh - Wikipedia, the free encyclopedia
		Kibbeh (also kibbee) is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia.
		In its most common form, it consists of minced lamb mixed with bulgur and spices, stuffed inside a bulgur pastry crust and grilled or fried.
		The meat and bulgur mix, without the crust, is often served raw (called kibbeh nayye), similar to steak tartare.
	en.wikipedia.org /wiki/Kibbeh (203 words)

	FORWARD : FastForward (Site not responding. Last check: 2007-10-30)
		Kibbeh hamda, for instance, are simmered in a sauce made sour by lemon juice (hamud means "sour" in Arabic), additionally flavored with garlic and mint.
		The kibbeh shell may or may not include finely ground beef along with the bulgur (and the bulgur may be replaced by ground rice), while in the filling the traditional beef or lamb is sometimes replaced with ground chicken or turkey by modern cooks looking to reduce their consumption of red meat.
		Kibbeh, in fact, need not be a dumpling at all, as in the case of the popular dish kibbeh fel saniyeh.
	www.forward.com /issues/2002/02.03.01/fast2.html (1304 words)

	What are kibbeh & how do you make them?
		At its root, kibbeh is an oblong meatball of lamb and moistened bulgur, stuffed with cooked meat, vegetables, spices, and nuts.
		It can also be made with rice, semolina, or matzo meal instead of bulgur, and with fish, spinach, red lentils, pumpkins, potatoes, veal, beef, rabbit, turkey, and other ingredients.
		Wolfert says kibbeh is not an "overrated meatball, but one of the most interesting forms of ground meat cookery." Indeed, she says, the Middle East is the only part of the world where the meatball is "truly exalted" — when it's well made, that is.
	www.ochef.com /890.htm (217 words)

	Worlds of Flavor Online: Ancient Fires, World Flavors & the Future of American Cooking
		Kibbeh with a shell of meat and a little bulgur and a filling of ground meat and walnuts.
		Kibbeh with a meat and bulgur shell and a filling of walnuts, fried onions and ground meat.
		This kibbeh is pan fried and served with a dipping sauce.
	www.prochef.com /WOF2005/kibbeh.html (527 words)

	The national dish of Lebanon
		Two other common forms of the food are kibbeh bil-saneeya (baked kibbeh) and kibbeh krass (fried kibbeh), both of which usually contain a filling of cooked meat and pinenuts.
		Baked kibbeh is layered in a pan with its stuffing and drizzled with olive oil, while fried kibbeh is shaped into miniature hollowed out footballs and then stuffed before being fried.
		At this point the kibbeh may be consumed raw as kibbeh nayee, or used as the base to any number of cooked kibbeh recipes.
	www.sourat.com /lebanese_recipes.htm (3948 words)

	Where to Find Kibbeh
		The kibbeh maglie is fried with a shell made from a cracked wheat and ground lamb mixture and stuffed with beef and spices ($5).
		The kibbeh from the oven is a baked, layered entree made with alternating sheets of a bulgur wheat dough and a lamb, pine nut and spice mixture ($11).
		The appetizer kibbeh is a cocktail-size dumpling-like dish in which ground beef, onion and pine nuts are stuffed into a casing of bulgur wheat.
	www.washingtonpost.com /wp-dyn/content/article/2005/11/17/AR2005111701599.html (704 words)

	Kibbeh from Sarah Choueka (Site not responding. Last check: 2007-10-30)
		Renowned in Syrian and Lebanese cuisine, stuffed kibbeh are made from a bulghur wheat shell, filled with a fragrant meat mixture, and deep fried.
		The skill of making stuffed kibbeh has been one of those legendary arts passed from mother to daughter, each with a secret method for stuffing the fragile shell, closing it properly, and frying it without breakage.
		Serve kibbeh arranged in neatly layered rows on a large tray, accompanied by humous, tehina, and Israeli tomato/cucumber salad.
	emr.cs.uiuc.edu /~reingold/ruths-kitchen/recipes/appetizers/kibbeh.html (434 words)

	Lebanese Cuisine (Site not responding. Last check: 2007-10-30)
		Kibbeh is an emulsified paste of the freshest lamb and bulgur wheat.
		Kibbeh can take on many forms, the famous being kibbeh nayee (raw kibbeh) which is somewhat like steak tartar.
		Two other common forms of the food are kibbeh bil-saneeyeh (baked kibbeh) and kibbeh mekliyeh (fried kibbeh), both of which usually contain a filling of cooked meat, onions, and pinenuts.
	www.cedarland.org /food.html (2769 words)

	Ethnic Cuisine (Site not responding. Last check: 2007-10-30)
		The national dish of Lebanon is kibbeh, an emulsified paste of the freshest lamb and bulgur wheat.
		Kibbeh can take on many forms, the most famous being kibbeh nayee (raw kibbeh) which is somewhat like steak tartar.
		Two other common forms of the food are kibbeh bil-saneeya (baked kibbeh) and kibbeh rass (fried kibbeh), both of which usually contain a filling of cooked meat and pinenuts.
	www.sallys-place.com /food/ethnic_cusine/lebanon.htm (2670 words)

	Medeterian Recipes : Kibbeh recipe (Site not responding. Last check: 2007-10-30)
		Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves.
		Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet.
		Properly prepared kibbeh must be pounded at least an hour.
	www.recipeszone.net /medeterian-recipes/kibbeh.htm (203 words)

	Democrat and Chronicle (Site not responding. Last check: 2007-10-30)
		kibbeh often is prepared in a loaf with a layer of meat, a layer of nuts and onions, and another layer of meat.
		In this case, the kibbeh was rolled around the filling into three large meat balls, served cut in half, alongside triangles of pita bread and labneh, a yogurt dip.
		The seasonings and proportions were perfect, but the kibbeh had been cooked almost dry, perhaps because it was made of beef instead of the traditional, moister lamb.
	www.democratandchronicle.com /goesout/dines/newsrev/reviews/oasis.shtml (963 words)

	Kibbeh Meatballs - Baked or Fried
		Kibbeh is a dish made with lamb or beef, burghul (cracked wheat) and pine nuts.
		Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 mins.
		Flatten the other portion of kibbeh using wet hands and layer on top of the filling.
	www.zamourispices.com /bakime.html (253 words)

	kibbeh nayyeh (Site not responding. Last check: 2007-10-30)
		Kibbeh is one of the most popular dishes among the Arabs of the eastern Mediterranean, who think that it is the best of all foods.
		There are many types of kibbeh, but the ones made with meat are the most liked.
		In the West, kibbeh is eaten with a fork, but the Arabs prefer to eat it with their flat bread made into tiny scoops.
	sudairy.com /mer/recipes/nayyeh.html (196 words)

	LTHForum.com :: View topic - City Noor
		Kibbeh is ground meat (usually lamb) mixed with bulghur.
		There are also raw varieties of kibbeh, which I haven't had the stomach to try yet.
		I've tried to make a baked variety, which is, in essence, a lamb meatloaf, which is crisped by pre-slicing a shallow baking pan full of alternating layers of high-bulgur and low-bulgur kibbeh into diamond shapes and pouring butter over prior to baking.
	www.lthforum.com /bb/viewtopic.php?t=980 (3057 words)

	Lebanese recipes \| Kibbeh recipe (or Kibbe)
		The final mixture should be like soft dough to make it easy to shape into various styles of kibbeh.
		Prepare kibbeh in large mounds making a hole inside each and stuffing it with same kind of stuffing as in No. 191.
		Kibbeh must come out of oven with a reddish brown colour.
	www.travel-to-lebanon.com /english/food/recipes/lebanese/kibbeh/index.htm (262 words)

	Wine Advisor FoodLetter - wineloverspage.com (Site not responding. Last check: 2007-10-30)
		Kibbeh comes in several forms: It's sometimes served raw, like steak tartare ("Kibbeh Nyi"), and is often deep-fried in individual football-shaped portions about the size of lemons ("Kibbeh Meklieh").
		Whichever way you prepare it, the secret to real kibbeh lies in fashioning an outer portion and a center filling that use the lamb in slightly different ways to create an appealing contrast of flavors and textures that combine tender lamb, crunchy toasted pine nuts and a symphony of exotic herbs and spice.
		To make the outer portion of the kibbeh: Blend the bulgur with about two-thirds of the lamb, mixing with a fork and your hands until the meat and grains form a smooth paste, adding a little water (maybe 1/4 to 1/2 cup) if necessary.
	www.wineloverspage.com /wineadvisor1/tsfl040617.phtml (1024 words)

	kibbeh nayyeh (Site not responding. Last check: 2007-10-30)
		Kibbeh is one of the most popular dishes among the Arabs of the eastern Mediterranean, who think that it is the best of all foods.
		There are many types of kibbeh, but the ones made with meat are the most liked.
		In the West, kibbeh is eaten with a fork, but the Arabs prefer to eat it with their flat bread made into tiny scoops.
	www.sudairy.com /mer/recipes/nayyeh.html (196 words)

	MUSIC
		Sometimes this kibbeh is molded into two pieces stuffed with lumps of lard, formed like a tea cup and broiled over charcoal on the grill which Lebanese call a manqal, or made into one round piece like a biscuit and fried.
		Prepare a recipe of basic kibbeh and one of stuffing as described in Kibbeh bi Ssanieh.
		Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch.
	www.cacac.org /arabic_Food_Meat.htm (2764 words)

	Kibbe uses lamb in filling, crush - PittsburghLIVE.com
		"Kibbeh baked in a round tray is one of the easiest types of kibbeh to prepare successfully, since it requires no shaping," the author writes.
		Some cooks baste their baked kibbeh with stock, while others cook it with great quantities of fat.
		The trick is to use a tray or cake pan deep enough to keep the meat from drying out as the interior cooks and the surface browns to a crisp shell.
	pittsburghlive.com /x/style/fooddrink/recipeexchange/s_378367.html (749 words)

	Guardian Unlimited \| Weekend \| Recipes: Lebanese home cooking
		These days, it is really only in the remotest villages in the north and south of the country that you find these raw meat dishes prepared in the traditional manner.
		For kibbeh nayeh, say, lamb leg is de-veined and pounded for hours in a stone urn to produce a smooth purée.
		Spread the kibbeh over your individual plate, drizzle with olive oil and scoop it up with pita bread.
	www.guardian.co.uk /weekend/story/0,3605,1277330,00.html (728 words)

	The Cooking of the Eastern Mediterranean : 300 Healthy, Vibrant, and Inspired Recipes,Books,Cheap Discount ...
		The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheese pie.
		In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.
		Kibbeh is the national dish of Lebanon and a staple of Middle Eastern Cuisine.
	www.uscurrencyauctions.com /ItemId/0060166517 (942 words)

	Mike Wolfberg's Guide to London, England Restaurants
		kibbeh maklieh) can be better when done right.
		On our first visit, we had a wait a very long time for the hot starters, but they were worth waiting for, especially the kibbeh.
		On our second visit we stayed with starters, but on our first visit, we ordered two entrees: lahem meshwi (lamb kabobs ordered rare and arrived medium well, after a long wait, and thus disappointing); and the grilled chicken with a garlic/lemon sauce was excellent, even without the sauce.
	www.wolfberg.net /restaurants/london (3813 words)

	Kibbeh (also kibbee) is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia
		Kibbeh (also kibbee) is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia.
		The meat and bulgur mix, without the crust, is often served raw (called kibbeh nayye), similar to steak tartare.
		In Lebanon, it is common to serve fresh kibbeh meat raw, and then cook the remainder the next day.
	www.jewishrecipes.org /jewish-foods/kibbeh.html (208 words)

	BBC - Radio 4 Woman's Hour - Baked Kibbeh (Site not responding. Last check: 2007-10-30)
		To make the kibbeh dough, blend the onion in a food processor until it forms a creamy paste.
		Spread the stuffing evenly on top, cover with the remaining kibbeh mixture and press to smooth it down.
		Then cut through the kibbeh, dividing it into 4-8 portions (similar to pizza slices), allowing the oil to seep through.
	www0.bbc.co.uk /radio4/womanshour/food/recipe98.shtml (392 words)

	Live to Eat: Fried Kibbeh Balls - Lebanese cuisine
		Situated between the Middle East and Mediterranean, Lebanon is a cultural crossroad between east and west.
		Kibbeh, the national dish of Lebanon in its simplest form is oval shaped nuggets made with a mix of ground lamb and bulgur, and can be made grilled, boiled or fried.
		Heat vegetable oil in a frying pan and shallow fry the Kibbeh balls till all the sides are browned and the meat is cooked through.
	blog.sigsiv.com /2007/03/fried-kibbeh-balls-lebanese-cuisine.html (1219 words)

	Tough Times in Lebanon
		Kibbeh is claimed as the national dish of two countries, Lebanon and Syria, and it is a favorite dish of virtually every country in the region.
		Except for the vegetarian versions of potato, pumpkin and fish kibbeh, kibbeh is made of lamb, bulgar (cracked wheat) and seasonings.
		Kibbeh Nayeh is made with the freshest and leanest lamb leg, trimmed of all fat and gristle.
	toughtimesbeirut.blogspot.com (4209 words)

	Kibbeh
		Take a lump of kibbeh paste the size of a small egg.
		Enlarge the hole and shape the kibbeh into a hollow, tapered oval with thin walls (less than 1/4-inch thick) by rotating your finger in quick clockwise movements, pressing the sides on the palm of your hand while at the same time opening and closing your cupped hand.
		Bake kibbeh in a pre-heated 375-degree oven until browned, about 20 to 30 minutes.
	www.suntimes.com /output/recipe/aswap16r.html (321 words)

	the hungry tiger: Lentil snacks
		Kibbeh (or kibbe, or kufta, or köfte, or a number of other variations) is canonically a sort of meatball that transcends meatball-hood.
		Kibbeh can be baked or fried, doused with sauce or dry, served hot or cold.
		I think the kibbeh would make great sandwiches, but my guess is that if you made it into a notmeatloaf, you'd have a devil of a time slicing it, even after it had been thoroughly refrigerated.
	www.stuttercut.org /hungry/archives/recipes/000591.php (2048 words)

	The secrets of the 'Syrian torpedo' - Haaretz - Israel News (Site not responding. Last check: 2007-10-30)
		Feminism was not among the considerations in the invention of kibbeh.
		Grandma Batya explained to herself and to her surroundings that the dissonance is possible, apparently, only because her daughter-in-law is an expert ceramics teacher and therefore she is endowed with a rare talent for turning kibbeh as it should be, despite her dubious origins.
		The filled and fried kibbeh that the British soldiers who served in the Middle East during World War II called "Syrian torpedoes" is only one variety of the infinite variations on the theme.
	www.haaretz.com /hasen/pages/ShArt.jhtml?itemNo=630888 (1573 words)

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