Kibbeh (also kibbee), known as içli köfte in Turkish, is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia. It is the national dish of Lebanon. In its most common form, it consists of minced lamb mixed with bulgur and spices, stuffed inside a bulgur pastry crust and grilled or fried. The shape, size and ingredients vary between different types of kibbeh and between the recipes traditional in different areas. The mix of spices changes as does the composition of the crust.

The meat and bulgur mix, without the crust, is often served raw (called kibbeh nayye), similar to steak tartare. This is a popular delicacy in Iraq, Syria, Lebanon and Palestine, and is often accompanied with arak. In Lebanon, it is common to serve fresh kibbeh meat raw, and then cook the remainder the next day.

After its introduction to Brazil and Mexico by Lebanese immigrants, it has also become popular in those countries under the names quibe or kibe in Brazil and kipe in Mexico and the rest of Latin America, along with other typical Lebanese dishes like sfiha (esfiha) and tabouli (tabule).

It is traditionally served with a tahina dip which is a sesame seed paste.

See also

• List of Brazilian dishes

Lebanese cuisine | Turkish cuisine | Palestinian cuisine | Syrian cuisine | Brazilian cuisine | Levantine cuisine | Meat