Kibbeh is ubiquitous here; not only is it Lebanon’s national dish but it would be unthinkable to lay down a mezze table without having a plate of small appetizer-size kibbeh balls.
The idea to split the kibbeh open and stuff them with sweet things comes from Aleppo (Syria); kibbeh get stuffed with cherries, quince or dried apricots. In Lebanon, kibbeh are usually stuffed with nuts or chickpeas or meats.
Here is an idea from Ms. Leena Bassam Shbaro in her book on kibbeh Al Tabekh al-Halabi, Al-Kibbeh wal-Salatat. Fry kibbeh balls (empty ones), split them open and stuff them with some lamb shawarma, onion and a bit of tomato.
Recipe for kibbeh, click here.
Recipe for shawarma, click here.
The idea is to make the kibbeh balls in advance and freeze them (at that point, prior to freezing them, coat them in a little oil and bake them in a 375F oven for 5 minutes). Cool and freeze for up to 2 months. Defrost the kibbeh in the fridge; make the shawarma and set aside. Fry the kibbeh balls, split open and insert a sliver of meat and a quarter cherry tomato in the cavity; set upright on a small platter and serve.