كبة
Specialised
⚠ A FAMILY, NOT A DISH, AND NOT ANY ONE COUNTRY’S. Kibbeh is bulgur and pounded meat — or, in the many meatless forms, bulgur with pumpkin, potato or lentil — and it exists across Syria, Lebanon, Palestine, Jordan, Iraq, southeastern Turkey (as içli köfte), Armenia and the Assyrian and Syriac communities, with the name itself from the root for "to ball". The named forms: KIBBEH NAYYEH, raw, pounded to a paste on a stone mortar; KIBBEH MEQLIYYEH, the fried torpedo with an onion, pine nut and fat filling; KIBBEH BIL SANIEH, layered and baked in a tray; KIBBEH LABANIYEH, poached in yogurt; KIBBEH SAFARJALIYEH with quince, and the many Aleppian sour and fruited versions; KIBBEH HAMDA; KIBBEH BIL SAYNIYEH; and the DISC and the hollow-shell traditions, which are different crafts. ⚠ NO ORIGIN IS ASSIGNED. Aleppo is documented as holding the largest number of named variants, which is a claim about VARIETY and not about invention, and this system records it as exactly that.
Languages: North Levantine Arabic, South Levantine Arabic, Turoyo, Western Armenian
⚠ Aleppo holds the largest number of NAMED variants, which is a claim about variety and not about invention.
İçli köfte is the same dish. No direction of borrowing is asserted.
No recipes are filed under this cuisine yet.