InLevantine 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, orserved raw.[7] The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh.[8] InMesopotamian cuisine, versions with rice orfarina are found.[9]
Look upkibbeh orكبة in Wiktionary, the free dictionary.
The modern wordkibbeh (كبة) is derived from the Arabic root k-b-b (ك-ب-ب).[13][14][15]
The word namekubbeh designating stuffed food may have also been derived from theAkkadian languagekubbu.[15] The wordkubbeh itself appeared in ancient biblical text, meaning "tent" or "tarp". Later on the word took on a new meaning inAramaic as kababa, which means "a covering".[16]
The 10th century cookbook byIbn Sayyar al-Warraq referred to meatballs askubab (singularkubba).[15]
History
As noted by food historianNawal Nasrallah, the earliest mention of modern kibbeh, made with a filled shell of ground meat and grains, is in the 18th century workTaj al-'Arus min Jawahir al-Qamus, the text describes it as a disk of ground meat and rice flour made by the people of "al-Sham" (the Levant).[15]
Variations
Levant
Kibbeh nayyeh
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar tosteak tartare, and Levantine spices, served on a platter, frequently as part of ameze inLebanon andSyria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, andpita/pocket bread ormarkouk bread.[3] Becausekibbeh nayyeh is raw, it requires high-quality meat to prepare and has been seen as a traditional way to honor guests.[4]
LevantineKibbeh labaniyeh
Kibbeh labaniyeh (Arabic:كبة لبنية) is a variant of kibbeh cooked in a yoghurt sauce and served over rice. It is popular in Lebanon and Syria.[17][18]
Kibbeh bil siniyeh (Levantine Arabic:كبة بالصينية) is a variation of kibbeh in which the meat stuffing is sandwiched between two layers of kibbeh dough and then baked; it is popular in Lebanon and Syria.[19][20][21]
Kibbeh bil siniyeh (baked kibbeh in a tray)
Lebanon
In Lebanon, meatless versions of kibbeh exist, and are sometimes called as "poor man's kibbe". The stuffing is made with onions, walnuts, and wheat.[22][23][19][21]Kibbet samak, made using fish, is popular among Sunni Muslims inNorth Lebanon.[6]
Potatokibbeh is a variation of kibbeh where potato is mixed with the bulgur. It is often assembled in three layers: a potato layer, followed by the meat filling, then another potato layer on top. AuthorClaudia Roden describes it as an "orientalshepherd's pie."[24][19] It is especially popular in Lebanon.[25]
Syria
The city ofAleppo, Syria, is famous for its many varieties ofkibbe.[26] These includekibbeh prepared withsumac (kibbe sumāqiyye),[27]yogurt (kibbe labaniyye),quince (kibbe safarjaliyye),[28] lemon juice (kibbe ḥāmḍa),[19]pomegranate sauce (kibbehrummaniyeh),[29]cherry sauce, and other varieties, such as the "disk"kibbeh (kibbe arāṣ), the "plate"kibbeh (kibbe biṣfīḥa orkibbe bṣēniyye) and the rawkibbeh (kibbeh nayyeh).[citation needed][30]Kibbeh sajiyeh (Arabic:كبة صاجية) is kibbeh shaped into a thin disk with a meat filling that is traditionally dipped in a yogurt sauce.[20][31]
A Syrian soup known askubbikishk consists ofkubbi "torpedoes" or "footballs" in a yogurt (kishk) and butter broth with stewed cabbage leaves. Another soup, known askibbeh hamda, consists of chicken stock with vegetables (usually leeks, celery, turnips and courgettes), lemon juice and garlic, with smallkibbeh made with ground rice as dumplings.[29][32] In theSyrian Jewish diaspora this dish is popular both atPesach and as the pre-fast meal on the day beforeYom Kippur.[33]
Kubba Mosul from Iraq is flat and round like a disc.[4]Kubba halab is an Iraqi version of kibbeh created with a rice and potato crust and named after the largest city in Syria, Aleppo.[34][35]Kubbat shorba is anIraqi andKurdish version prepared as a stew, commonly made with turnips and chard in a tomato-based stew. It is often served witharak and various salads.[36]
AmongKurdish Jews, there is a kubba soup flavored with aromatic thyme leaves during winter.[37]
Egypt
In Egypt,kibbeh is referred to askobeba (Egyptian Arabic:كبيبة).[38] Seafood variations of kobeba exist, such as shrimp kobeba, popular inPort Said.[39][40]
In theBrazilian state ofAcre, a variation ofquibe calledquibe de arroz (rice kibbeh) is made with a rice flour breading. It was created byArab immigrants to Brazil who had no access to wheat in the remote Amazon region of Brazil.[42]
Colombia
On Colombia's Caribbean coast, the most local variations of the dish use ground beef instead of lamb, but the original recipe, or one with mixture of beef and lamb, can be found served by the large Lebanese and Syrian population of the zone.[43] The dish has acquired almost vernacular presence and is frequently served in social occasions at both Arab and non-Arab households. When served as an adopted local dish, it is offered often as a starter along with other regional delicacies, includingempanadas,deditos andcarimañolas.[44]
Dominican Republic
The Dominican version was brought to the Dominican Republic by Lebanese immigrants.[45]
Kibbeh is considered by many to be a difficult dish to prepare, and as such, the quality of kibbeh is considered to be a benchmark for the skill of a cook in Iraq and the Levant.[3][15][47]
^Edelstein, Sari (2010).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 594.ISBN9781449618117.
