Barbara Massaad's cookbook, Forever Beirut, shares a recipe for meatballs in yoghurt sauce that is served in Lebanon on New Year's Day. To start the year with a clean slate in Lebanon, the hearty dish ...

Growing up, I never knew I was eating raw meat. Or maybe it was just that I didn't think "raw" was something worth noting. I simply knew that kibbeh nayeh was incredibly good. And so I was stunned by ...

Heat the olive and canola oils in a large pot, add the onion, and sauté until golden brown, about 15 minutes. Add the leek and celery and cook until soft, about 7 minutes. Add the beets, salt, cumin, ...

Created by chef Dhuha from Eat Offbeat, the New York catering company that employs refugees who’ve resettled in the city, this Iraqi recipe uses potatoes and breadcrumbs to create kibbeh, a kind of ...

Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This ...

There are many versions of the much-loved Middle Eastern snack. Here’s my favourite Kibbeh, a “versatile paste of grains, onion and meat”, as The Oxford Companion to Food puts it, is known and loved ...

Kibbeh comes in all forms, but most feature bulgur and meat. Mine is a bit like a pie. Serve warm or at room temperature with a sharp salad like the one on the right. Serves six. 125g fine bulgur ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Not so long ago, the idea of kibbeh nayyeh probably would have made a lot of people pause and ...