The primary ingredient in traditional Lebanese kibbeh is bulgur wheat, which is finely cracked wheat mixed with minced onions and ground meat, typically lamb or beef. Kibbeh can take many forms, including kibbeh nayyeh, which is raw, and fried or baked variations. This dish showcases the culinary heritage of Lebanon and the Levant region and is often accompanied by a variety of dips, salads, and yogurt. The preparation of kibbeh requires skill, especially in achieving the right balance of flavors and textures. It is considered a national dish and is widely enjoyed during special occasions and gatherings.