I caught the tail-end of an NPR piece this morning about kibbe. When I got home, I found the piece, which is called Kibbe at the Crossroads and is a report by the Kitchen Sisters. Their piece makes it sound like kibbe is solely a Lebanese dish, but that’s not so. As a Palestinian American, I grew up with my grandma’s kibbe, both baked and raw. Still remember the old silver-pocked meat grinder Grandma clamped to the kitchen table so she could pour in the beef or lamb and then the burroh — don’t know how to transcribe the Arabic sound of that word, but it’s “cracked wheat” in English. She ground it all together, and chopped onions, spices like nutmeg and cinammon. Baked kibbe usually had a layer of pine nuts through the middle.