I have been meaning to make kibbeh since I returned from Lebanon.

In Lebanon, kibbeh, along with hummus, is on every menu. Both are national institutions.  The reason I hadn’t got around to making them is they are bloody hard work.  I know because I made them once before and was scarred for life.

Here is an excerpt from Claudia Roden’s A New Book of Middle Eastern Food, this month’s feature cookbook by The Cook Book Guru.

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