Kubbeh

Kubbeh

Kubbeh

Iraqi dish

[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.

Quick Facts Alternative names, Type ...

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

  • Kubbeh adomah ("red kubbeh" in Hebrew), semolina dumplings in a broth made with beets and tomato paste[3]
  • Kubbeh hamusta ("Bulgur köftesi" in Turkish), semolina dumplings in a tart broth made with lemon juice or citric acid[4]
  • Kubbeh noo’ah, sour kubbeh made with arum leaves[5]
  • Kubbeh hamu ("yellow kubbeh"), made with turmeric[6]

See also

References

  1. [1]
    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.
  2. [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. [3]
    Levkowitz, Meirav. "Kurdistan's Word for Comfort: Kubbeh". Jewish Food Experience. Retrieved 31 October 2022.
  4. [4]
    Ansky, Sherri. "Kubbeh Hamusta". Asif. Retrieved 31 October 2022.
  5. [5]
    Arieh, Yaniv Gur. "Kubbeh Noo'ah (Kubbeh Hamusta With Arum)". Asif. Retrieved 31 October 2022.
  6. [6]
    Aziz, Lily. "Kubbeh Hamu (Yellow Kubbeh Soup)". Jewish Food Experience. Retrieved 31 October 2022.


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