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 Fried kibbeh raas (nabulsi kibbeh) | |
| Course | Meze |
|---|---|
| Place of origin | Syria, Egypt, Iraq, Jordan, Armenia, Lebanon, Israel, Palestine, Turkey |
| Region or state | Levant, Mesopotamia, Caucasus, East Mediterranean |
| Serving temperature | Hot (or raw as Kibbeh nayyeh) |
| Main ingredients | Finely 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 Syria and Lebanon.[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]
- ^ "Top 10 National Dishes -- National Geographic". Travel. 2011-09-13. Archived from the original on October 14, 2016. Retrieved 2020-08-08.
- ^ George, Maria. Mediterranean Cuisine: Flavors for a Healthier You, Christian Faith Publishing, Inc. 2019, Page 301
- ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
- ^ a b Perry, Charles (2014). Davidson, Alan (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. pp. 244, 444–445. ISBN 978-0191040726.
- ^ Howell, Sally (2000). Arab Detroit: From Margin to Mainstream. Wayne State University Press. ISBN 9780814328125 – via Google Books.
- ^ Helou, Anissa (4 October 2018). Feast: Food of the Islamic World. Bloomsbury Publishing. ISBN 9781526605566 – via Google Books.
- ^ 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
- ^ Khalaf, Hala (2018-08-09). "A guide to kibbeh". The National. Retrieved 2024-04-24.
- ^ Annia Ciezadlo (2012). Day of Honey: A Memoir of Food, Love, and War. Simon and Schuster. p. 361. ISBN 978-1-4391-5753-4.
- ^ "Top 10 National Dishes -- National Geographic". Travel. 2011-09-13. Archived from the original on October 14, 2016. Retrieved 2020-08-08.
- ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 594. ISBN 9781449618117.
- ^ Brown, Ellen (6 October 2020). Meatballs: The Ultimate Cookbook. Simon and Schuster. ISBN 9781646430147.
- ^ "Kibbe at the Crossroads: A Lebanese Kitchen Story". npr.org. Retrieved 13 November 2017.