Kibbeh are Lebanese patties made from ground lamb, bulgur wheat, spices and seasoning, and then stuffed with seasoned ground meat and onions.
There are many variations. They are usually formed into plump ovals and fried, but they can be can be flattened and baked, or they can be grilled or simmered.
The bulgur wheat is soaked in water for a few minutes. The lamb is usually cooked first. A dough is made using some of the meat, with the wheat, and seasonings, then patties are formed. Then an indent is made in the patties which is stuffed with a bit of the seasoned meat, then the indent is sealed over with dough. The patty is then fried until the crust is a golden brown.
Spices might include cinnamon, allspice, cumin, etc.
Kibbeh can be dry.
Kibbeh can be frozen, tightly-wrapped, for up to three months. Prepare them as patties; fry after thawing.
“Kibbeh” means “ball.”