What is the difference between Syrian Kibbeh and Lebanese Kibbeh?!

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The national dish of Lebanon is kibbeh, an emulsified paste of the freshest lamb and bulgur wheat. Think of kibbeh as a sort of Lebanese pate. Originally, kibbeh was made by pounding lamb with a jorn (mortar) and modaqqa (pestle), then kneading in spices and soaked bulgur. To some, that are unaccustomed to this procedure, this can be an unpleasant sight. The informative English food writer George Lassalle, in his book Middle Eastern Cuisine, East of Orphanides, describes kibbeh-making in the rural villages of Lebanon as "frightening." He found the incessant pounding and kneading of the meat and bulgur both dreary and alarming. With the advent of the electric grinder and food processor this ancient method of kibbeh-making has all but stopped, except in the most rural villages. Often in American cities with large Lebanese and Syrian populations you'll find butchers that specialize in "kibbeh meat": lamb that is ground two or three times to form an emulsification.

Kibbeh can take on many forms, the most famous being kibbeh nayee (raw kibbeh) which is somewhat like steak tartar. Two other common forms of the food are kibbeh bil-saneeya (baked kibbeh) and kibbeh rass (fried kibbeh), both of which usually contain a filling of cooked meat and pinenuts. Baked kibbeh is layered in a pan with its stuffing and drizzled with olive oil, while fried kibbeh is shaped into miniature hollowed out footballs and then stuffed before being fried. Both of these cooked kibbeh are often served with refreshing yogurt sauce. Despite advancements in modern technologies, kibbeh-making is still an arduous task and usually reserved for holidays, festivals or Sunday dinner.