Community hub
Recent from talks
Contribute something to knowledge base
Content stats: 0 posts, 0 articles, 1 media, 0 notes
Members stats: 0 subscribers, 0 contributors, 0 moderators, 0 supporters
Subscribers
Supporters
Contributors
Moderators
Hub AI
Kibbeh AI simulator
(@Kibbeh_simulator)
Hub AI
Kibbeh AI simulator
(@Kibbeh_simulator)
Kibbeh
Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة, romanized: kibba; Egyptian Arabic: كبيبة, romanized: kobeba) is a popular dish in the Arab world and the Levant in particular, based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.
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. The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. In Mesopotamian cuisine, versions with rice or farina are found.
Outside of Lebanon and Syria, versions are found in Cyprus, Egypt, Israel, Palestine, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. 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, as well as parts of North America.
The word kibbeh first appeared in ancient biblical text, meaning "tent" or "tarp". Later on the word took on a new meaning in Aramaic as kababa, which means "a covering".
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or markouk bread. Because kibbeh nayyeh is raw, it requires high-quality meat to prepare and has been seen as a traditional way to honor guests.
Kibbeh Labaniyeh (Arabic: كبة لبنية) is a variant of kibbeh cooked in a yoghurt sauce and served over rice. It is popular in Lebanon and Syria.
Kibbeh bil siniyeh (Levantine Arabic: كبة بالصينية) is a variation of kibbeh in which the meat stuffing is sandwiched between 2 layers of kibbeh dough and then baked, it is popular in Lebanon and Syria.
In Lebanon, meatless versions of kibbeh exist, and are sometimes called as "poor man's kibbe", the stuffing is made with onions, walnuts, and wheat. Kibbet samak, made using fish, is popular among Sunni Muslims in North Lebanon.
Kibbeh
Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة, romanized: kibba; Egyptian Arabic: كبيبة, romanized: kobeba) is a popular dish in the Arab world and the Levant in particular, based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.
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. The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. In Mesopotamian cuisine, versions with rice or farina are found.
Outside of Lebanon and Syria, versions are found in Cyprus, Egypt, Israel, Palestine, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. 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, as well as parts of North America.
The word kibbeh first appeared in ancient biblical text, meaning "tent" or "tarp". Later on the word took on a new meaning in Aramaic as kababa, which means "a covering".
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or markouk bread. Because kibbeh nayyeh is raw, it requires high-quality meat to prepare and has been seen as a traditional way to honor guests.
Kibbeh Labaniyeh (Arabic: كبة لبنية) is a variant of kibbeh cooked in a yoghurt sauce and served over rice. It is popular in Lebanon and Syria.
Kibbeh bil siniyeh (Levantine Arabic: كبة بالصينية) is a variation of kibbeh in which the meat stuffing is sandwiched between 2 layers of kibbeh dough and then baked, it is popular in Lebanon and Syria.
In Lebanon, meatless versions of kibbeh exist, and are sometimes called as "poor man's kibbe", the stuffing is made with onions, walnuts, and wheat. Kibbet samak, made using fish, is popular among Sunni Muslims in North Lebanon.
Recent media
Recent media