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Kibbeh

This article is about the Middle Eastern dish. For butter, see Niter kibbeh.
Kibbeh
Fried kibbeh raas (nabulsi kibbeh)
CourseMeze
Place of originSyria, Armenia, Cyprus, Egypt, Greece, Iraq, Jordan, Lebanon, Israel, Palestine, Turkey
Region or stateLevant, Mesopotamia, Caucasus, East Mediterranean
Serving temperatureHot (or raw as Kibbeh nayyeh)
Main ingredientsFinely ground meat, cracked wheat (bulgur), and Levantine spices

Kibbeh (⫽ˈkɪbi⫽, also kubba and other spellings; Arabic: كبة, romanized: kibba) is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.[1][2][3][4][5][6]

In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw.[7] The Syrian city of Aleppo can lay claim to at least 17 types of Kibbeh.[8] In Mesopotamian cuisine, versions with rice or farina are found.[9]

Outside of Syria,[10] versions are found in Cyprus, Egypt, Israel, Palestine, the Persian Gulf, Armenia, and Turkey,[4] and among Assyrian people.[11] It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries,[12] as well as parts of North America.[13]

  1. ^ "Top 10 National Dishes -- National Geographic". Travel. 2011-09-13. Archived from the original on October 14, 2016. Retrieved 2020-08-08.
  2. ^ George, Maria. Mediterranean Cuisine: Flavors for a Healthier You, Christian Faith Publishing, Inc. 2019, Page 301
  3. ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
  4. ^ a b Perry, Charles (2014). Davidson, Alan (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. pp. 244, 444–445. ISBN 978-0191040726.
  5. ^ Howell, Sally (2000). Arab Detroit: From Margin to Mainstream. Wayne State University Press. ISBN 9780814328125 – via Google Books.
  6. ^ Helou, Anissa (4 October 2018). Feast: Food of the Islamic World. Bloomsbury Publishing. ISBN 9781526605566 – via Google Books.
  7. ^ Perry, Charles PerryCharles (2006), Jaine, Tom (ed.), "kibbeh", The Oxford Companion to Food, Oxford University Press, doi:10.1093/acref/9780192806819.001.0001, ISBN 978-0-19-280681-9, retrieved 2021-02-11
  8. ^ Khalaf, Hala (2018-08-09). "A guide to kibbeh". The National. Retrieved 2024-04-24.
  9. ^ Annia Ciezadlo (2012). Day of Honey: A Memoir of Food, Love, and War. Simon and Schuster. p. 361. ISBN 978-1-4391-5753-4.
  10. ^ "Top 10 National Dishes -- National Geographic". Travel. 2011-09-13. Archived from the original on October 14, 2016. Retrieved 2020-08-08.
  11. ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 594. ISBN 9781449618117.
  12. ^ Brown, Ellen (6 October 2020). Meatballs: The Ultimate Cookbook. Simon and Schuster. ISBN 9781646430147.
  13. ^ "Kibbe at the Crossroads: A Lebanese Kitchen Story". npr.org. Retrieved 13 November 2017.

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