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.