|Course||Meze or mezze //|
|Region or state||Levant (the Middle-East)|
|Main ingredients||Meat, cracked wheat, and Middle Eastern spices|
Kibbeh or kibbe (also kubbeh, kebbah, kubbi or içli köfte) (Arabic: كبة) is a Levantine dish made of burghul (cracked wheat), minced onions and finely ground lean beef, lamb, goat or camel meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth. Kibbeh is considered to be the national dish of many Middle-Eastern countries.
Kibbeh is a popular dish in Levantine cuisine, Lebanon, Palestine, Jordan and Syria, as well as in North African countries. It is also found in Israel, Iraq, Iran, Afghanistan, Egypt (where it is called kebbah or koubeiba), Cyprus (where it is called koupes), the Arabian Peninsula, Turkey (where it is called içli köfte), and several Latin American nations which received part of the Lebanese, Syrian diaspora, and Palestinian diaspora during the late 19th and early 20th centuries, such as Argentina, Brazil, Colombia, Cuba, the Dominican Republic, Ecuador, Haiti, Honduras and Mexico.
The word is derived from the Arabic kubbah or Kibbeh means "ball". Various transliterations of the name are used in different countries: in English, kibbe and kibbeh and in Latin America, quibe, kibe, or quipe (Argentina). Other names for the dish derive either from the Persian word کوفته kofteh (literally "ground [meat]"), such as the Turkish içli köfte.
"Kibbeh Raas" One variety of kibbeh is a 7-to-15-cm oblong bulghur shell shaped like an American football, stuffed with a filling of spiced, minced lamb and fried until brown. British soldiers in the Middle East during the Second World War used to call these kibbeh "Syrian torpedoes". It is similar in concept to the Sicilian arancini.
In Levantine cuisine, a variety of dishes made with bulghur (cracked wheat) and minced lamb are called kibbeh. The northern Syrian city of Aleppo (Halab) is famous for having more than 17 different types. These include kibbeh prepared with sumac (kibbe sumāqiyye), yogurt (kibbe labaniyye), quince (kibbe safarjaliyye), lemon juice (kibbe ḥāmḍa), pomegranate sauce, cherry sauce, and other varieties, such as the "disk" kibbeh (kibbe arāṣ), the "plate" kibbeh (kibbe biṣfīḥa or kibbe bṣēniyye) and the raw kibbeh (kibbeh nayyeh).
Kubbat Halab is an Iraqi version of kibbeh created with a rice crust and named after the largest city in Syria "Aleppo". Kubbat Mosul, also Iraqi, is flat and round like a disc. Kubbat Shorba is an Iraqi-Kurdish version cook as a stew, Commonly made with tomato sauce and spices. It is often served by arak and various salads. Kibbeh is sometimes served with a tahini dip. Brazilians, though, tend to add shoyu (Japanese fermented soy sauce), aside sometimes raw garlic, worcester or red chilli pepper sauces, directly from their bottles. In Mexico it is commonly found by the name kibis and sold by street merchants in the Yucatan Peninsula. This variation is comomly serve with a sour tomato sauce, pickled cabbage and red onions or occasionally habanero peppers.
Kibbeh is commonly made of a mixture of finely ground meat (lamb or beef), bulghur (cracked wheat), onion, mint and Middle-Eastern spices pressed into a flat baking pan. Then it is scored with a knife into diamond shapes about one or two inches in length, topped with lightly sauteed pine nuts (snobar) or almond slivers and butter, then baked in the oven until done. Alternatively, this dish usually consists of two layers (top and bottom) of the meat/cracked wheat mixture baked with a ground meat/onion/pine nut mix (hushwi) in between, known as Kibbe b'Sinniyeh (Kibbeh in a pan).
In Israel, Kubbeh matfuniya,kubbeh hamusta, kubbeh shwandar and kubbeh bamia are staples of Iraqi-Jewish cooking. Kubbeh soup, served in many oriental grill restaurants in Israel, is described as a rich broth with meat-stuffed dumplings and vegetables.
A Syrian soup known as kubbi kishk consists of kubbi "torpedoes" or "footballs" in a yogurt (kishk) and butter broth with stewed cabbage leaves.
- Middle Eastern cuisine
- Brazilian cuisine
- Haitian cuisine
- Turkish cuisine
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- Annia Ciezadlo (2012). Day of Honey: A Memoir of Food, Love, and War. p. 361. ISBN 1-4391-5753-7.
- Contemporary kubbeh
- Middle Eastern Recipes
- "Kibbeh Recipe". Retrieved 26 February 2014.
- Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973
- Kibbe, Pesach
- "NPR web: Food Lovers Discover The Joys Of Aleppo".
- Raw kibbeh
- "Kibbeh - Arabic Comfort Food". Retrieved 26 February 2014.
- "Kibbeh". Retrieved 26 February 2014.
- Kubbeh restaurants in Israel
- Kids love Israel, Israel loves kids, Barbara Sofer