Kibbeh

Kibbeh is a widely eaten dish across the Arab world, especially the Levant, made from finely ground meat, cracked bulgur wheat and Levantine spices, and is considered a national dish of both Lebanon and Syria. Its range of origin spans Syria, Egypt, Iraq, Jordan, Armenia, Lebanon, Israel, Palestine and Turkey. It is traditionally made by pounding bulgur and meat together into a fine paste, shaping it into ovoid forms studded with toasted pine nuts and spices, though it may also be layered on a tray and baked, deep fried, grilled or eaten raw. The Syrian city of Aleppo is famed for its variety, claiming at least seventeen distinct types of kibbeh, and the dish is commonly served as part of a meze spread.