Kibbeh Halabiyeh

Kibbeh halabiyeh is a deep-fried shell of bulgur and minced lamb, stuffed with spiced lamb and pine nuts, from Aleppo in Syria. Kibbeh is a family of bulgur-based dishes found across the Levant and beyond, and the halabiyeh version takes its name from Aleppo, a city in northern Syria. The word means "of Aleppo." Kibbeh is also made baked and raw, but this is the fried form.

What it really is

The shell is bulgur and minced lamb worked together into a smooth dough. It is wrapped around a filling of minced lamb cooked with onion, pine nuts, cinnamon and allspice, and each piece is shaped closed around the filling. The pieces are then deep fried until the outside is crisp and golden and the inside is cooked through. The shell stays tender under the crust, and the pine nuts give the filling its texture and bite.

It is a fried dish, not a stew or a baked dish. Its cooking method is the deep fryer, which sets it apart from other kibbeh styles that are baked or eaten raw.

How it's served

• Hot from the fryer, golden and crisp on the outside, eaten by hand.
• Usually as a starter or as one of several small dishes in a mezze spread.
• With lemon wedges on the side, and often a yogurt sauce or a salad.

How to write it on the menu

• Name the lamb in both the shell and the filling, and say that the shell contains bulgur.
• Flag wheat from the bulgur. Flag pine nuts as a nut, since guests with nut allergies ask about them.
• Say that it is deep fried, and name the frying oil if you sell to guests who avoid particular fats.
• Give the number of pieces per portion and whether it is served as a starter or a main.
• Name the spices, cinnamon and allspice, so guests with spice sensitivities know what to expect.