To anyone who might be offended that I am liberally calling these kebabs “kibbeh,” I apologize in advance.  I know I am taking some liberties with this recipe and there are many who might think there’s not enough of one spice or another, or that they should be fried or made with lamb, but if I called these kebabs something else, then a whole other group of people would be offended.  So let me start out by saying that I am in no way an expert in Middle Eastern cuisine,  but I am an expert in what my family likes and they could eat these kebabs several times a week if I made them. So I think you should know about this recipe, whatever you decide to call it.

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