Kibbe, kibbeh, kibbi, kubbeh, or kebbeh is a very famous Levantine dish (if you suffer reading these, I suffer with trying to find the right spelling of these Arabic words). Kubbeh is served as an appetizer, main dish, party food, or even the perfect portable lunch. Kubbeh comes in many shapes, forms, and types. Aleppo (in Syria) is famous for having more than 17 types of it! These include kubbeh prepared with sumac, yogurt, quince, lemon juice, pomegranate sauce, cherry sauce, and other varieties, such as the disk kubbeh and raw kubbeh.
The recipe I am sharing today is for one of the two most famous types of kubbeh, baked kubbeh or kubbeh bel saineh. The other is the fried kubbeh (my favorite type).
Baked kubbeh makes for an elegant dish to serve to friends and family alike. You can serve it with a salad as a main dish or you can make it into smaller portions and serve it as an appetizer. The combination of spices, meat, and bulgur is one you should definitely try if you have not already.