Walnut meat

very finely ground beef or kibbeh meat • fine bulgur (about 400 grams) • large onion • fresh mint • fresh basil • Kibbeh spice blend • Salt to taste • hot water (about 360 ml) • baking soda • very finely ground beef • barberries (optional) • seven spice blend •

For the kibbeh dough: • fine bulgur (about 120 grams) • finely ground beef (about 500 grams) • kibbeh spices or a mix of seven spice blend, ground cinnamon, and black pepper • from 2 sprigs marjoram and 1 sprig mint • basil leaves • lemon zest • hot pepper paste, or to taste • egg • cornstarch • Salt, to taste • For the filling: •

chicken breast (about 500 grams) • water (1 liter), for boiling the chicken • small cup white rice • Cinnamon • For the yogurt sauce: • plain yogurt (or more, depending on the amount cooked) • tahini • little water • Salt • Spices for boiling the chicken: • Bay • Nutmeg •

boiled potatoes • finely ground walnuts (about 100 grams) • chopped fresh green herbs (such as parsley and mint) (about 15 grams) • Salt to taste • little finely chopped lamb fat (about 2 tablespoons or 20 grams)

ground beef or lamb (about 225 grams) • fine bulgur wheat (about 170 grams) • onion • dried marjoram • dried basil • Lemon or orange zest • cumin • Water, • salt • black pepper • all-purpose flour (about 8 grams) • onion •

finely ground beef (500 grams) • fine bulgur wheat • salt • kibbeh spice mix or seven spice blend • coarsely ground beef (500 grams) • small onions, finely chopped • salt • spice blend • ground cinnamon • walnuts, finely chopped

fine bulgur wheat for kibbeh • lean beef, pounded or ground for kibbeh dough • finely ground beef for filling • large onions • Salt • Black pepper • Vegetable oil for deep frying • clarified butter (about 30 grams) • Pine nuts or walnuts for the filling

pumpkin (about 6 1/2 lbs or 3 kg) • fine bulgur (about 1 kg) • onions, finely chopped • small bunch each of fresh mint and basil • salt • cumin • finely ground beef (about 100 grams) • large onions, chopped • dried mint • Cumin • -spice blend • ground walnuts (about 100 grams) •

Fine brown bulgur • Ground beef • Spices, salt, and pepper • Chopped walnuts • Finely chopped onion • lean beef (no fat) and a whole peeled onion • Ground cumin

fine bulgur wheat • lean beef, finely ground • onion • black pepper • Salt to taste • Red pepper paste • For the filling • ground veal • walnuts (about 100 grams) • Salt to taste • Black pepper to taste • vegetable ghee or shortening •

fine brown bulgur • lean beef • spicy onions • fresh basil leaves • red pepper paste • salt • seven spice blend • cumin (optional) • large cup walnuts • ground beef • ground lamb fat (tail fat) • spicy onions •

lean beef, finely ground • large cups fine brown bulgur (about 16 ounces or 450 grams) • fresh basil leaves • large spicy onions • mild red pepper paste • raw walnuts (about 60 grams) • seven spice blend • cumin • salt • olive oil (about 120 ml)

For the kibbeh dough, you’ll need: • fine bulgur wheat (about 170 grams) • fine semolina or cracked wheat (about 170 grams) • Warm water, • lean ground beef or lamb (about 225 grams) • Salt and mixed spices • Onion juice • Ground beef or lamb • Chopped onion • Mixed spices, black pepper, and salt • pomegranate molasses • Pine nuts or walnuts (or any nuts you like)

ground beef or lamb (1 kilogram) • walnuts (about 100 grams) • onions • fine bulgur wheat (about 480 grams) • dried mint • cumin • salt • Oil for frying

ground beef or lamb (1 kilogram) • fine bulgur wheat (about 680 grams) • onion • walnuts (about 120 grams) • basil • cumin • salt

finely ground beef • fine bulgur wheat (about 170 grams) • water (about 240 ml) • Kibbeh spice mix or allspice blend • dried marjoram, basil, or cumin • salt • ground cinnamon • sweet or black pepper spice blend • (For the filling) • ground beef • medium onion • salt •

lean beef, finely ground • fine bulgur (brown or white) (about 170 grams) • grated onion • paprika • kibbeh spices (available at Middle Eastern grocery stores) • Salt • Walnuts for garnish • fresh or dried basil • hot red pepper paste (optional, for those who like spicy kibbeh)

finely ground beef or lamb for kibbeh (500 grams) • fine bulgur wheat (500 grams) • onions • Salt • kibbeh spice mix • Fresh basil • Fresh marjoram • Peel of 1 small lemon • Pine nuts or walnuts • Vegetable oil • ground beef or lamb for the filling (25 grams) • -spice blend

ground beef or lamb for kibbeh (about 500 grams) • fine brown bulgur (about 320 grams) • semolina (about 80 grams) • small onion, quartered • Cold water for kneading the kibbeh • salt • black pepper • Vegetable oil, butter, or ghee for greasing the kibbeh • lean ground beef or lamb (about 250 grams, fat trimmed) • medium onions, finely chopped • vegetable oil (about 60 ml) • Salt and black pepper to taste •

fine bulgur (about 250 grams) • finely ground beef (about 250 grams) • coarsely ground beef (about 1 kilogram) • small onions, finely chopped • kibbeh spice mix (cumin, black pepper, seven spice, cloves, nutmeg) • cumin • black pepper • seven spice • finely chopped walnuts • chopped parsley (optional) • Salt, to taste • pomegranate molasses (optional) •

fine bulgur (about 500 grams) • finely ground lean beef for kibbeh (about 500 grams) • ground beef (about 500 grams) • small onions, finely chopped • walnuts, chopped into small pieces • sheep’s milk yogurt (about 1 kilogram) • short-grain rice (about 100 grams) • Salt, to taste • Cumin • Black pepper • spice blend • Marjoram •

fine bulgur wheat, minus 1 1/2 cups (set those aside for another recipe) • medium onion, finely chopped • pita bread, cut up and soaked in water • egg white • paprika • black pepper • cumin • dried mint • salt • water, • For the filling: • ground beef or lamb •

For the kibbeh dough: • fine bulgur (about 255 grams) • Salt • small onion • kibbeh spice mix (kamouneh) • Cold water, as needed for the bulgur • lean ground beef (about 300 grams) • For the filling: • ground beef (about 400 grams) • large onions, finely chopped • pine nuts and finely chopped walnuts (the walnuts add great flavor, highly recommended) • Salt, to taste •

finely ground beef (1 kg) • fine bulgur (1 kg) • onions, finely chopped • Walnuts or pine nuts, as desired

fine bulgur (about 1 kilogram) • chicken breast (about 500 grams) • small onion, finely chopped • Salt, to taste • red pepper paste • flour • ground beef or lamb with a little fat, as desired (about 1 kilogram) • small onion • Salt, black pepper, and ground red pepper, to taste • clarified butter or ghee • Walnuts or any nuts you like, as available • Tomatoes, cucumbers, parsley, lettuce, mint, olive oil, salt, and lemon juice •

white bulgur wheat (about 500 grams) • finely ground beef (about 125 grams) • ice-cold water (about 1.2 liters) • onion • kibbeh spices • salt • Filling: • large onions • ground beef (about 70 grams) • spices • salt • Nuts (such as pine nuts or walnuts)

medium red bulgur • lean ground beef for the kibbeh dough • medium onions for the kibbeh dough • kibbeh spices • cumin • dried mint • crushed red pepper • salt • For the filling: 1 1/2 pounds ground beef • finely chopped onions • seven spices • black pepper •

fine brown bulgur soaked in 2 cups hot water • red pepper paste • tomato paste • pomegranate molasses • small onion, finely chopped • salt • mint • cumin • Olive oil • For garnish, as desired: • Walnuts • Pomegranate seeds •