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Kibbeh served with lemon slices

Kibbeh (also kibbee, kubba, Arabic: كبة), is the national dish of Turkey (as içli köfte in Turkish). It is a common food in Lebanon, Syria and Iraq, North Africa, and Caucasus . In its most common form, it consists of minced lamb mixed with bulgur and spices, stuffed inside a bulgur pastry crust and grilled, boiled or fried. The shape, size and ingredients vary between different types of kibbeh and between the recipes traditional in different areas. The mix of spices changes as does the composition of the crust. Kubbat Halab is an Iraqi variation made with a rice crust, though apparently not originating in the Syrian city of Halab (Aleppo) as some have claimed. Kubbat Mosul is another Assyrian-Iraqi variation originally from Mosul where a bulgur crust is used, but the shape is flat and round, like a discus. Finally, Kubbat Shorwa is the last Assyrian-Iraqi variation where kibbeh is mixed in a stew, usually cooked with tomato sauce and spices.

The meat and bulgur mix, without the crust, is often served raw (called Kibbe Nayye), similar to steak tartare. This is a popular delicacy in Syria, Lebanon, and the Palestinian territories, and is often accompanied with arak. In Lebanon, it is common to serve fresh kibbeh meat raw, and then cook the remainder the next day.

After its introduction to Brazil, Mexico & the Dominican Republic by Lebanese immigrants, it has also become popular in those countries under the names quibe or kibe in Brazil and kipe or quipe in Mexico, the Dominican Republic and the rest of Latin America, along with other typical Lebanese dishes like sfiha (esfiha) and tabouli (tabule).

It is traditionally served with a tahina dip which is a sesame seed paste. Sometimes Lebanese will serve the dish without the pastry bread and only eat the meat.

• Kibbe Nayye