Kibbeh is the national dish of Lebanon. It is a technical feat consisting of a shell made from a dough of fine bulgur wheat and pounded meat, stuffed with a savory, spiced filling of pine nuts and minced beef.

Part A: Ingredients

• The Shell: 2 cups Fine Bulgur (soaked and drained), 1 lb Lean Ground Lamb or Beef (processed until paste-like), 1 small Onion (grated), 1 tsp Allspice.
• The Filling (Hashweh): 1/2 lb Ground Beef, 1 small Onion (minced), 1/4 cup Pine Nuts (toasted), 1/2 tsp Cinnamon, 1/2 tsp Seven Spices (Sabaa Baharat).
• Frying: Vegetable oil for deep frying.

Part B: Instructions

1. The Filling: Brown the beef with onions. Stir in the toasted pine nuts, cinnamon, and spices. Let it cool completely.
2. The Shell: Knead the soaked bulgur with the meat paste, grated onion, and allspice until it forms a smooth “dough.” You may need to use a food processor for a perfectly smooth texture.
3. Shaping: Take a golf-ball-sized piece of dough. Using a damp finger, hollow it out to create a thin-walled tube.
4. Stuffing: Stuff with the filling and pinch both ends to form a pointed, football-like shape.
5. Fry: Deep fry at 350°F (175°C) until the shell is a deep, dark brown and very crunchy. Serve with a side of creamy hummus or yogurt.