The Levantine dish of bulgur, minced meat, and spices formed into shells or patties is called kibbeh.
Kibbeh is strongly associated with the cuisines of Lebanon, Syria, Palestine, and Jordan. Its classic mixture combines finely cracked bulgur with minced lamb or beef, onion, and seasonings. The outer mixture is shaped around a filling that may contain meat, onions, and pine nuts.
The best-known form is kibbeh nayyeh, a raw preparation traditionally made with very fresh meat, while fried kibbeh is commonly shaped like oval footballs. Kibbeh can also be baked in a tray, cooked as soup dumplings, or served as vegetarian pumpkin or potato versions.
Kibbeh is sometimes confused with kofta because both use seasoned minced meat, but kibbeh is distinctive for its bulgur-based shell. Regional recipes vary considerably, so the name describes a family of preparations rather than one single recipe.