Kibbeh
Kibbeh is a beloved Levantine dish, often considered the national dish of Lebanon, made from a paste of bulgur wheat, finely minced onions, and ground meat (typically lamb or beef), which is then shaped into torpedo-like forms and often fried or baked. It can also be served raw in a dish called 'kibbeh nayyeh' or baked in a casserole, and is seasoned with warm spices like allspice and cinnamon.
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🍽️ Nutrition at a glance
Kibbeh is a protein-rich dish due to its meat content, but it also contains significant carbohydrates from the bulgur wheat and fats, especially if fried. A typical serving provides a good source of iron, B vitamins, and fiber, with a rough calorie range of 300-400 per serving depending on preparation.
Nutrition breakdown
| Calories | 340 kcal |
| Protein | 18 g |
| Carbs | 28 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Potassium | 420 mg |
| Phosphorus | 220 mg |
| Zinc | 3.2 mg |
| Niacin (B3) | 5.8 mg |
| Vitamin B12 | 1.8 mcg |
| Magnesium | 35 mg |
| Selenium | 18 mcg |
Per 3 pieces (about 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, kibbeh is a centerpiece of Middle Eastern hospitality and festive meals, with countless regional variations. Nutritionally, the combination of bulgur wheat and meat creates a complete protein, making it a historically important and sustaining food in the region.
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AI estimate may be inaccurate · Terms