Kibbeh Isn’t Just Food – The Real Story From Zgharta, Lebanon

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Kibbeh Isn’t Just Food – The Real Story From Zgharta, Lebanon. For every Lebanese, kibbeh is far more than just a meal – it’s a powerful symbol of tradition, passion, and survival. It carries the stories of families, old recipes, and cultural pride passed down through generations. But things have changed. Before, kibbeh used to be different – made with care, patience, and secret techniques known only to a few. Today, we take you to the heart of Zgharta, Lebanon, to uncover the authentic kibbeh that has stood the test of time.

What to Expect in This Video:

★ Meet Fenianos, where raw kibbeh is still made the traditional way – a bold taste not everyone can handle, but one that tells a story of heritage.
★ Explore a 140-year-old bakery that has kept the soul of Lebanese cooking alive, preserving methods and flavors that modern kitchens rarely see.
★ Sit down with Georgina, the queen of kibbeh, and watch how she lovingly prepares the dish, revealing the true art behind each bite.

This journey is more than food – it’s a window into Lebanese history, culture, and the resilient spirit of a community that cherishes its roots through every plate of kibbeh.

Whether you’re a lifelong kibbeh lover or new to Lebanese cuisine, this video will deepen your appreciation for what makes kibbeh so much more than just food.

📍 Location: Zgharta, Lebanon
🎥 Featuring: Fenianos Raw Kibbeh, Historic Bakery, and Georgina – Master of Kibbeh

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😎 About Marc:

Hey there, I’m Marc, and I recently made a stopover in Lebanon while contemplating my next adventure. Having spent the last seven years in Abu Dhabi, I’ve been creating food and travel videos to capture my experiences. I have a passion for exploring different and intriguing cuisines. With years of experience as a professional chef worldwide, I enjoy sharing my culinary philosophy, from mastering the basics to crafting exquisite dishes. Join me on this culinary journey!

I would love to connect with you! 📱
Instagram: https://www.instagram.com/marcabed/

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For all of us Lebanese kebe, it is not just about food. It’s a story of tradition, passion, and survival. Let’s find out why. Hello everyone. We are in Zarta, Leon to uncover and learn everything you need to know about Kebe. Oh, I never heard about that one before. First up, we’re meeting Fanos for raw kibbe secrets, a taste not everyone can handle. Then we’ll explore this amazing 140 years old bakery. And finally, the moment we’ve all been waiting for, meeting Georgina, the queen of Kib. You won’t believe the stories and flavors we’re about to explore. Let’s dive into the Kib story. It is going to be an epic journey. Stay tuned because you are going to learn everything you need to know about killing [Applause] What about the which is very popular in Canada? Who will There is so much interesting history when it comes to kip and today of course it’s all about this is where is originated from. I’ve been traveling so much to basically explore many dishes and to understand their origins for example when I went to South Korea or when as well I went to Escan in France to check out and oh my god there is so much raw kib in front of me and we’re going to talk about all of them and by the way if you’re not really a fan of raw meat this episode is definitely for you. Thank you. So, first we have the raw liver served with uh lamb fat. And again, the breads, the raw liver, bit of fat, the salt. Oh my god, I honestly love it. And reminds me so much of my dad. That was one of his favorite. It have a really strong beef flavor, but it is perfection. Oh my god, the taste. Honestly, the meat looks so fresh, so red, so beautiful. Let’s talk about the table of course. Again, it’s raw meat and it is always served with garlic paste, bit of mint, so we go with it. Some onions. Really depends what basically you like. [Music] Oh my god. I’m a fan of raw meat. What about you people? Leave a comment and let me know. But that one, boom, shakalaka. Something spicy with a bit of salt, a bit of chili powder, some black pepper, onions, mint. Really depends, quite flavorful. The last one is the raw kibbe. This one is basically meat which is muted, hammered until it becomes quite soft like a base and then they mix it with a bit of crack wheat and some salt, some pepper. That’s basically it. If you like this tata, if you like raw meat, this place is definitely the place to come and try all of those selections. We never ate ramen. What’s happening today? Yeah,ch. [Music] Oh my god. Can you see this is the ball is huge. Have some fat inside and uh it’s charred. Okay. for us. We had Okay, perfect. We have that is so good. It’s slightly fatty. The meat slightly chewy. And this is how it’s supposed to be. Very flavorful. Honestly, I would definitely come back for this week. As usual, the music is up. The beautiful weather. What do we do? It’s time to dance. Let’s dance. Yay. Right. [Music] We are at Owan Zaka Baker. Hello. It’s been 2 hours of driving. Yeah. To come and see where is the KB. You are in the right place. How many years have you been open for? uh we are till now since 140 years ago 140 years we are now the fourth generation you know what I realize sometime it’s really important to maintain the culture of kip right what do you think about that here in Lebanon especially in Zarta we are too much famous all right it’s a delicious food and we still till now continuing what we did start with our grandparents And it’s from our tradition. Take me through the process of how you make ket and what makes this oven exceptional. All the people make this at home and they bring it to this oven to bake it. And uh what it makes especially this time this oven it’s from what is building. It’s from stone. The temperature is so high here. It’s above 800 900° C. So all this give it a very very tasty and very exceptional exceptional taste for the and delicious kip and this is the secret of the rice kip here in and the kip is originated from zerta the kip started here in this yes it’s start in Lebanon yes from the old time with our grandparents thank you welcome you are welcome really appreciate it. Thank you so much. You are so welcome. [Music] I really loved the raw k by the way. What about you beautiful people? Let me know in the comments below. Now, we’re not going to finish today without more kebe. We’re going to go to Georgina in as well. She’s quite popular for her kebabis. And today as well we are going to get to know more about Kisani and something as well called Kani and a third K. I’m not sure which one we’re going to learn what we going to do. They’re good they’re not. Let’s see together. Hi Georgina. Hi Mark. Tell me who you are, what you do and what we going to eat today. So what is this crack wheat? What type of meat are you using with the kibbe? And what is the secret for that? V meat, right? All right. All right. It’s a small It’s a small cattle. And you know which which part is it? Just Yes. So it it doesn’t have any fat inside, right? No. No. No. Never. have changed this particularly. It’s our tradition. It’s our own history. So, you’re going to need the dough very well until everything is well incorporated. Correct? Yes. Would you add something else with it or that’s it? No. This one, this is last question. What is the ratio between the beef and the crack wheat? It means for 1 kilo of beef, how many cracked do you add? 1 kilo of beef put 800. My grandmother used to make it with ghee. My mother makes it with olive oil in originally. How do you guys make it with I make we make with olive oil. It gets cold, right? Yes. It gets sticky. We’re spreading the kbe evenly on all the sides. Papy, you going to have some kibb today or not? But no more raw kibbe today. So we always basically add a beef, right? And then the lamb to give it more flavor. Correct. Perfect. So the kebe is basically rooted in the Lebanese culture. This is what we say, right? Sometimes my mom used to make kebe bata. Yes. To make it. So then we’re going to spread another layer of kebe on the top. So as you can see what she’s doing, she’s doing a bowl first. She’s flattening them up and then she start adding them on the top. [Music] Oh. Oh, I never heard about that one before. So, everyone who loves onions, this is it, right? This is the best one for me. You tell me. Caramelized onions. Everything with onions. I love it. Honestly, first layer is all onions. And then we’re going to add all the beef on the top. Right. Perfect. Water is really important right now. A wait minute for the kib to finish. Meanwhile, puppy I need to chit. [Music] The weather on his face is beautiful freeze. And my daughter is enjoying her freeze dance. Look, the portions are huge. So, first we’re going to go ahead with a kibi. That one is always served with uh yogurt or with yogurt and cucumber always honestly make me smile. It brings a lot of memories. my childhood, my parents, everyone really exceptional lean which as well is quite popular in Lebanon. And it has some shish butter inside which are dumplings basically fried or blanched. And this ki is basically simmered and yogurt with some onions, garlic. So let’s go ahead with a k with yogurt. It’s just cold. It’s just cold. I love this danggininess with the yogurts and the meat is quite soft. It’s refreshing at the same time. Beautiful people. When you want to change and have something interesting, kbani is a must. Have you ever heard about the kib with onions before? No, that’s new also, right? First time. Have you ever tried it before? Leave me comment. Let me know. Always when you serve it, you basically flip it. The onions have to be on the top. I honestly love caramelized onions with the kib. That is truly magical. That was a an amazing day. I had a lot of fun. I really learned the origin of kibi and all those stories and history. I never knew about them before and I’m sure so does you. So anyways, beautiful people, I hope that you enjoyed this beautiful journey with us and uh stay tuned. There is so much to come and I created a beautiful playlist with all the kip dishes from scratch. How to make it easy at home. Beautiful people, it’s over here. Over here, I’m not sure. And uh go ahead, click on the link. I’m waiting for you. And see you on the other side.