An emulsified paste of the freshest lamb and burgol wheat, KEBBEH is one of Lebanon’s famous dishes. Originally Kebbeh was made by pounding the lamb with a mortar and pestle and then kneading it in spices and soaked burgol. Thanks to modern food processors this ancient method of making kebbeh is now seen only in rural areas. Kebbeh comes in many forms like Kebbeh Nayee ( raw kebbeh). Other common forms are kebbeh bil-saneeya (baked kebbeh) and kebbeh rass (fried kebbeh) both of which usually contain a filling of cooked meat and pine nuts. Baked kebbeh is layered in a pan with stuffing and drizzled with olive oil, while fried kebbeh is shaped into small hollow allsand then stuffed before being fried. Despite modern appliances, making kebbeh is still and ardous task usually reserved for holidays and festivals.