 Friedkibbeh raas (nabulsi kibbeh) | |
| Course | Meze |
|---|---|
| Place of origin | Syria, Iraq, Jordan, Armenia, Lebanon, Israel, Palestine, Turkey |
| Region or state | Levant,Mesopotamia,Caucasus,East Mediterranean |
| Serving temperature | Hot (or raw asKibbeh nayyeh) |
| Main ingredients | Finely ground meat, cracked wheat (bulgur), andLevantine spices |
Kibbeh (/ˈkɪbi/, alsokubba and other spellings;Arabic:كبة,romanized: kibba) is a popular dish in theLevant based on spiced lean ground meat andbulgur wheat. Kibbeh is considered to be anational dish ofLebanon and Syria.[1][2][3][4][5][6]
InLevantine cuisine, kibbeh is made by poundingbulgur 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]
Outside ofSyria,[10] versions are found inCyprus,Israel,Palestine, thePersian Gulf,Armenia, andTurkey,[4] and amongAssyrian people.[11] It is also found throughoutLatin American countries that received substantial numbers of immigrants from theLevant during the late 19th and early 20th centuries,[12] as well as parts of North America.[13]
The word kibbeh first 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".[14]
InLevantine cuisine, a variety of dishes made with bulgur (cracked wheat) and minced lamb are calledkibbeh.Aleppo is famous for having more than 17 different types.[15] These includekibbeh prepared withsumac (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 orkibbe bṣēniyye) and the rawkibbeh (kibbeh nayyeh).[citation needed]
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]
A Syrian soup known askubbi kishk 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.[16] In theSyrian Jewish diaspora this is popular both atPesach and as the pre-fast meal on the day beforeYom Kippur.[17]
Kubba Mosul from Iraq is flat and round like a disc.[4]Kubba halab is an Iraqi version of kibbeh created with a rice crust and named after the largest city in Syria,Aleppo.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.[18]
AmongKurdish Jews, there is a kubba soup flavored with aromatic thyme leaves soup during winter time.[19]
Brazilianquibe/kibe, is sometimes stuffed withcatupiry orrequeijão, a sauce resembling ricotta and cream cheese. Most Brazilianquibe uses only ground beef, but other variations use tahini,carne de soja (texturized soy protein),seitan (Japanesewheat gluten-based meat substitute) ortofu (soybean curd) as stuffing.[20]
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 didn't have access to wheat in the remote Amazon region of Brazil.[21]
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.[22] 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.[23]
The Dominican version was brought to the Dominican Republic by Lebanese immigrants.[24]
Some regionalSyrian cuisine andLebanese cuisines combinekibbeh with elements taken from Latin American cuisine, for example, it is typical ofSyrian Mexicans in Mexico to eat the traditional kibbeh withsalsa verde.[25]
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