Kibbeh: Difference between revisions
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{{Short description|Levantine dish made of bulgur, minced onions, and ground meat}} | |||
{{Use dmy dates|date=October 2023}} | |||
'''Kibbeh''' (also spelled ''kibbe'', ''kibbie'', or ''kubba'') is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. It is considered the national dish of several countries in the Levant. | |||
Kibbeh is a | |||
== | ==Etymology== | ||
The | The word "kibbeh" is derived from the Arabic word ''kubba'' (كبة), meaning "ball" or "lump". This reflects the traditional shape of the dish, which is often formed into balls or patties. | ||
== | ==Ingredients and Preparation== | ||
Kibbeh is typically made with a combination of bulgur wheat, minced onions, and finely ground lean beef, lamb, goat, or camel meat. The mixture is seasoned with spices such as cinnamon, nutmeg, allspice, and clove. | |||
===Bulgur=== | |||
Bulgur is a key ingredient in kibbeh, providing texture and a nutty flavor. It is soaked in water to soften before being mixed with the meat and spices. | |||
===Meat=== | |||
The meat used in kibbeh is usually beef or lamb, though variations exist using other meats. The meat is finely ground and mixed with the bulgur and spices to form a dough-like consistency. | |||
===Spices=== | |||
Spices are essential to the flavor profile of kibbeh. Common spices include cinnamon, allspice, and nutmeg, which give the dish its distinctive aroma and taste. | |||
==Varieties== | |||
Kibbeh comes in many forms, each with its own preparation method and regional variations. | |||
===Kibbeh Nayyeh=== | |||
[[File:Kibbeh_Nayyeh.jpg|Kibbeh Nayyeh, a raw version of the dish|thumb|right]] | |||
Kibbeh Nayyeh is a raw version of the dish, similar to steak tartare. It is made with raw minced meat, bulgur, and spices, and is often served with olive oil, fresh mint, and pita bread. | |||
===Fried Kibbeh=== | |||
[[File:Quibe_frito.JPG|Fried kibbeh, a popular street food|thumb|left]] | |||
Fried kibbeh, also known as kibbeh balls or kibbeh maqlouba, is a popular street food. The mixture is shaped into balls or ovals, stuffed with a filling of spiced meat and nuts, and then deep-fried until golden brown. | |||
===Baked Kibbeh=== | |||
Baked kibbeh, or kibbeh bil sanieh, is a casserole-style dish. The kibbeh mixture is layered in a baking dish, often with a filling of spiced meat and pine nuts, and baked until cooked through. | |||
==Cultural Significance== | ==Cultural Significance== | ||
Kibbeh is a staple | Kibbeh is a staple in Middle Eastern cuisine and is often served at family gatherings, celebrations, and religious festivals. It is considered a comfort food and is cherished for its rich flavors and versatility. | ||
==Related Pages== | |||
* [[Middle Eastern cuisine]] | |||
* [[Bulgur]] | |||
* [[Lamb dishes]] | |||
* [[Levantine cuisine]] | |||
[[Category:Middle Eastern cuisine]] | |||
[[Category:Levantine cuisine]] | [[Category:Levantine cuisine]] | ||
[[Category:National dishes]] | [[Category:National dishes]] | ||
[[Category:Meat dishes]] | |||
Latest revision as of 18:59, 23 March 2025
Levantine dish made of bulgur, minced onions, and ground meat
Kibbeh (also spelled kibbe, kibbie, or kubba) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. It is considered the national dish of several countries in the Levant.
Etymology[edit]
The word "kibbeh" is derived from the Arabic word kubba (كبة), meaning "ball" or "lump". This reflects the traditional shape of the dish, which is often formed into balls or patties.
Ingredients and Preparation[edit]
Kibbeh is typically made with a combination of bulgur wheat, minced onions, and finely ground lean beef, lamb, goat, or camel meat. The mixture is seasoned with spices such as cinnamon, nutmeg, allspice, and clove.
Bulgur[edit]
Bulgur is a key ingredient in kibbeh, providing texture and a nutty flavor. It is soaked in water to soften before being mixed with the meat and spices.
Meat[edit]
The meat used in kibbeh is usually beef or lamb, though variations exist using other meats. The meat is finely ground and mixed with the bulgur and spices to form a dough-like consistency.
Spices[edit]
Spices are essential to the flavor profile of kibbeh. Common spices include cinnamon, allspice, and nutmeg, which give the dish its distinctive aroma and taste.
Varieties[edit]
Kibbeh comes in many forms, each with its own preparation method and regional variations.
Kibbeh Nayyeh[edit]
Kibbeh Nayyeh is a raw version of the dish, similar to steak tartare. It is made with raw minced meat, bulgur, and spices, and is often served with olive oil, fresh mint, and pita bread.
Fried Kibbeh[edit]
Fried kibbeh, also known as kibbeh balls or kibbeh maqlouba, is a popular street food. The mixture is shaped into balls or ovals, stuffed with a filling of spiced meat and nuts, and then deep-fried until golden brown.
Baked Kibbeh[edit]
Baked kibbeh, or kibbeh bil sanieh, is a casserole-style dish. The kibbeh mixture is layered in a baking dish, often with a filling of spiced meat and pine nuts, and baked until cooked through.
Cultural Significance[edit]
Kibbeh is a staple in Middle Eastern cuisine and is often served at family gatherings, celebrations, and religious festivals. It is considered a comfort food and is cherished for its rich flavors and versatility.
