Kubbe

Kubbe

Kubbe (also spelled as Kibbeh, Kubbeh, Kebbeh, or Kubbi) is a traditional dish originating from the Levant region, particularly popular in countries such as Lebanon, Syria, Palestine, and Jordan. It is also widely consumed in Iraq, Turkey, and Armenia. The dish has been adopted and adapted by various cultures across the Middle East and North Africa, resulting in a variety of forms and flavors.

Etymology

The term 'Kubbe' is derived from the Arabic word 'kubbah', which means 'ball'. This is in reference to the typical shape of the dish, although it can also be formed into patties or other shapes depending on regional variations.

Preparation

Kubbe is primarily made from a mixture of bulgur (cracked wheat), minced onion, and finely ground lean beef, lamb, goat, or camel meat. The outer shell is typically made from the bulgur and meat mixture, which is then filled with a mixture of meat, onions, pine nuts, and spices such as allspice, cinnamon, and nutmeg. The filled mixture is then shaped into balls or patties and either baked, boiled, or fried.

Variations

There are numerous variations of Kubbe, both in terms of ingredients and preparation methods. In Iraq, for example, a popular variant is 'Kubbe Mosul', which is a large, dome-shaped version of the dish named after the city of Mosul. In Israel, a soup called 'Kubbe soup' is popular among the Kurdish Jewish and Iraqi Jewish communities.

Cultural Significance

Kubbe is considered a national dish in many Middle Eastern countries and is often served at festive occasions and family gatherings. It is also a popular street food and is commonly found in restaurants and markets throughout the region.

See Also

• Levantine cuisine
• Middle Eastern cuisine
• Arab cuisine
• List of meatball dishes

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