Kibbeh is often called the national dish of Lebanon, and for good reason. These torpedo-shaped croquettes feature a spiced lamb filling encased in a shell of bulgur wheat and more lamb - essentially meat within meat. The contrast between the crispy fried exterior and the juicy, pine nut-studded filling is absolutely addictive.

Making kibbeh is traditionally a family affair, with generations gathering to pound the meat and bulgur in large stone mortars. While we now use food processors, the spirit remains the same. The key is achieving a paste-like consistency for the shell that will hold together when fried. Serve these hot from the oil with a simple yogurt sauce and a crisp fattoush salad.