A popular dish throughout the Levant (Eastern Mediterranean), kibbeh comes in a vast array of shapes and flavours — in Syria, Aleppo alone is said to have more than twenty different kinds. Best known are made from a bulgur dough combined with finely ground meat and spices, carefully stuffed and formed into small football-shaped dumplings that are fried to a crisp, dark auburn. Making and stuffing kibbeh is a group activity just about every Syrian woman would have participated in at one time or another — virtually no major occasion occurs without the appearance of a platter (or mountain) of kibbeh at the table. Talented cook, musician and co-founder of Newcomer Kitchen, Rahaf Alakbani is no stranger to making kibbeh, and she will be sharing her favourite recipes and techniques in this fun, hands-on class.