It has been suggested that this article be merged into Kibbeh. (Discuss) Proposed since September 2021.
A bowl of kubbeh adom, or red kubbeh in a beet broth.
Alternative namesKubbe, kubeh, chamo kubbeh, chamo kubbe, adom kubbeh, hamusta kubbeh
CourseMain dish
Place of originIraq
Region or stateBaghdad
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).

Kubbeh, also known as kubbe, is a family of dishes Iraqi and Kurdish Jewish origin that are also popular in Syria, 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 Kurdish community, since the early 20th century the popularity of the dish has expanded to Israelis of all backgrounds and is commonly served in restaurants across the nation, most notably in the Machane Yehuda market in Jerusalem.[1][2][3][4][5][6]

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.


  1. ^ Lyons Bar-David, Molly (1964). The Israeli Cookbook: What's Cooking in Israel's Melting Pot.
  2. ^ Nathan, Joan. King Solomon's Table.
  3. ^ Solomonov, Michael. Israeli Soul. HMH.
  4. ^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
  5. ^ Solomonov, Mike. Zahav. HMH.
  6. ^ "Marak kubbeh adom". Food52. Retrieved 7 January 2020.