Muffins recipes

National dish of Syria

flag of Syria

  • Independence: 8. 3. 1963
  • Capital: Damascus
  • Official language: Arabic
  • Population: 22 530 746
  • Area: 186 475 km2
  • International code: SY
  • Currency: Riyal (QAR)
map of Syria



  • 2 lbs ground beef or lamb
  • 1/2 lb. bulgur cracked wheat, medium or #2
  • 1 teaspoon salt, plus 1/2 teaspoon
  • 1 teaspoon pepper, plus 1/2 teaspoon
  • 1 teaspoon allspice
  • 1/4 teaspoon cumin shopping list
  • 2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
  • 1/2 cup toasted pine nuts (optional)
  • 2 tablespoons olive oil
  • vegetable oil for frying
Kibbeh is national food (dish) of Syria


In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper. Combine well and place small amount in food processor until dough-like consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. In a medium frying pan, sauté the finely chopped onion in olive oil. If you are using pine nuts, add them at this time. Add ground lamb or beef and chop well with spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes. Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh. Kibbeh can be store in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry until ready to use.


Kibbeh or kibbe is an levantine dish made of bulghur, minced onions and ground red meat, usually beef, lamb, goat or camel. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth. Kibbeh is considered to be the national dish of Lebanon. Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Iran, Egypt (where it is called kebbah or koubeiba), Cyprus (where it is called koupes), Israel, the Palestinian territories, the Arabian Peninsula, Turkey (where it is called içli köfte), and several Latin American nations which received part of the Lebanese and Syrian diaspora during the early 20th century, such as Argentina, Brazil, Colombia, Cuba, the Dominican Republic, Haiti, Honduras and Mexico.

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