Beef kibbeh

It is usually made from finely minced beef mixed with fine bulgur, onion and spices such as allspice or cinnamon. It may be shaped into balls or torpedoes, or layered around a spiced beef filling and baked in a tray.

Arrange the pieces in a lightly oiled baking dish, or score a layered tray of kibbeh into diamonds, and bake at 200 °C until browned and piping hot throughout. A tray usually takes about 25–30 minutes; smaller pieces cook faster.

Cool it promptly, refrigerate it in a covered container at 5 °C or colder, and eat it within two days. Reheat only once, until piping hot throughout; freeze portions if you will not eat them in that time.

Serve baked or fried kibbeh with yoghurt or cucumber yoghurt, a sharp salad, and lemon wedges. It is also commonly served as part of a mezze spread with hummus and flatbread.

Kibbeh typically includes bulgur and is often shaped around a spiced filling, while beef meatballs are usually made from minced beef with seasonings and a binder. Beef kibbeh has 12 g of protein per 100 g, compared with 13.5 g in beef meatballs.

No. Beef kibbeh has 107 kcal per 100 g, while soy protein kibbeh has 136 kcal per 100 g.