Kubbeh
A bowl of red kubbeh in a beet broth.
Alternative namesKubbe, kubeh, chamo kubbeh, chamo kubbe, adom kubbeh, hamusta kubbeh
TypeSoup/dumpling
CourseMain dish
Place of originIraq
Region or stateMesopotamia
Serving temperatureHot
Main ingredientsCoarse semolina, water, olive oil, salt, ground beef, vegetables
VariationsKubbeh Khamo (yellow kubbeh), Kubbeh Khamusta (sour kubbeh), Kubbeh Adouma (red/beet kubbeh), Kubbeh Bamia (with okra and tomato paste), Kubbeh Za'atar (with hyssop and lemon juice).

[1][2]Kubbeh, also known as kubbe, is a family of dishes of Iraqi and Assyrian[1] origin that are also popular in the Levant, and consist of a filled dumpling soup, with a wide array of fillings and soup broths. Once almost exclusively made at home by members of the Iraqi and Assyrian communities.

The term kubbeh is also used in some countries to refer to kibbeh, a type of paste made of bulgur and meat that is used in a variety of regional dishes.

Variations

See also

References

  1. ^ a b Abdalla, Michael (1989). "Bulgur — An Important Wheat Product in the Cuisine of Contemporary Assyrians in the Middle East". Oxford Symposium on Food and Cookery: 27–37. ISBN 978-0-907325-44-4.
  2. ^ Walker, Harlan (1990). Staple foods: proceedings [of the] Oxford symposium on food and cookery 1989. Oxford symposium on food and cookery. London: Prospect books. ISBN 978-0-907325-44-4.
  3. ^ Levkowitz, Meirav. "Kurdistan's Word for Comfort: Kubbeh". Jewish Food Experience. Retrieved 31 October 2022.
  4. ^ Ansky, Sherri. "Kubbeh Hamusta". Asif. Retrieved 31 October 2022.
  5. ^ Arieh, Yaniv Gur. "Kubbeh Noo'ah (Kubbeh Hamusta With Arum)". Asif. Retrieved 31 October 2022.
  6. ^ Aziz, Lily. "Kubbeh Hamu (Yellow Kubbeh Soup)". Jewish Food Experience. Retrieved 31 October 2022.


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