Kibbeh
Levantine dish of ground meat and bulgur / From Wikipedia, the free encyclopedia
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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 Lebanon and Syria.[1][2][3][4][5][6]
Course | Meze |
---|---|
Place of origin | Syria, Armenia, Cyprus, Egypt, Greece, Iraq, Jordan, 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 |
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]