Kubbe is a term primarily used in Middle Eastern culinary culture, referring to a type of stuffed dumpling or meatball native to the Levant region. The word "kubbe" has its origins in Arabic and can also be spelled as "kibbeh" or "kibbe."
Kubbe typically consists of a bulgur or cracked wheat shell filled with a mixture of spiced ground meat, such as lamb or beef, along with onions, herbs, and occasionally nuts. The shell is made by combining bulgur wheat with water to create a dough-like consistency, which is then shaped into small bowls or oval shapes. The filling is carefully inserted into the shell, and the edges are sealed, resulting in a distinctive torpedo-like or oval dumpling.
Once assembled, kubbe can be cooked in various ways. It is often deep-fried until golden brown and crispy, creating a flavorful exterior that encases the juicy meat filling. Alternatively, it can be baked in the oven or simmered in a hearty broth to create a flavorful stew. Kubbe is commonly served as a main dish, accompanied by rice, salads, or yogurt-based sauces.
As a popular dish in Middle Eastern cuisine, kubbe is highly regarded for its rich, savory flavors and unique texture. It is enjoyed by people of different cultures and is often consumed during festive occasions, family gatherings, or as a street food delicacy.
