Virtual Cooking Class: Kibbeh 3 Ways

Welcome to Sitto School!

Live Virtual Class with Maureen Abood

Kibbeh 3 Ways

Come into my kitchen, cousin—we’re making kibbeh on October 27, 2026 at 7:00 EST!

In this debut virtual class, Maureen will welcome you into her kitchen to make three kibbeh recipes that will get us all ready to cook and feast with ease and joy for the holiday season ahead.

Together, we’ll make:

• Kibbeh Nayeh
• Baked Kibbeh
• Fried Kibbeh

This class is designed to make kibbeh approachable and fun! 

What you'll learn:

• Maureen will place special emphasis on how to trim and grind the meat for kibbeh, including for the raw version which is enjoyed fresh like a tartare.
• The best way to prep the ingredients (bulgur, onion purée, spices).
• How to layer kibbeh and cut a beautiful design on top for Kibbeh Sahnieh (baked kibbeh). 
• Tips for shaping fried kibbeh bites that are an easy, very delicious Maureen-innovation!

You’ll watch Maureen make the recipes while learning her pro techniques and tips along the way. And because this is Sitto School, you won’t just be watching—you’ll have the opportunity to ask questions as we go.

What your class includes:

• A live, 75-minute Zoom class with Maureen
• The recipes
• Special discounts
• The opportunity to ask questions during the live class
• A link to replay the class whenever you want, whether you attend or not

Note: After you register, you’ll receive confirmation. Then, shortly before class, you will receive the Zoom link and recipes. If you can’t attend live, you’ll still receive a link to replay the class on demand.

Get ready to fill the kitchen—and the holiday table—with the warmth, generosity, and deliciousness of homemade kibbeh. 

Kibbeh is the national dish of Lebanon and a favorite the world over. The dish boasts remarkable variations, and class will cover three of them. The classic kibbeh is a dish of ultra-lean ground lamb or beef, bulgur, onion purée, and spices. Kibbeh is often served with a rich meaty filling or topping. 

About Maureen: Maureen Abood is the author of Rose Water & Orange Blossoms, a Michigan Notable Book and an IACP finalist for Best International Cookbook, and Lebanese Baking. A second-generation Lebanese American, food educator, writer, and recipe developer, she lives in Harbor Springs and East Lansing, Michigan.

We ship to the United States and Canada, from Michigan.

Available rates will be generated at check out for individual orders by USPS, UPS, or both.

We ship USPS Priority and UPS Standard Ground. Expedited shipping is not available.

SHIPPING TO CANADA: Customers and recipients in Canada are responsible for the payment of any Canadian taxes or duties due on the purchase of goods ordered. We do not collect or remit those amounts. Our carrier, UPS or the local Canadian affiliate, will collect those taxes and/or duties at the time of delivery. The package will not be delivered unless/until the customer or recipient pays the amount due.