Kibbeh
Kibbeh ( Arabic كبة, DMG kubba 'ball') is the name of a dish that is widespread in the Middle East . These are dumplings made from bulgur that is turned through a meat grinder with minced meat and onions . The egg shape is characteristic. The name varies in different countries. In Egypt the dumplings are called kobeiba , in Israel , Palestine and Jordan cubbeh , in Iraq kubbah , in Turkey içli köfte (less often also bulgur köftesi , in the province of Hatay the Turkmens also call it Oruk ) and in Armenia kuefta . In Aramaic it is called "Kbebat" and in Kurdish it is called "Kutilk".
Bulgur is most often used for the preparation, but sometimes also rice . The mixing ratio of grain and minced meat is different, but often the grain predominates. The mixture is traditionally pounded into a fine pulp in a large mortar , which is very time-consuming. One variant is kibbeh with a filling that usually consists of fried meat and onions. In some countries nuts and raisins are also added.
The filled dumplings are usually deep-fried or baked over an open fire so that a dark crust is created. But sometimes they are also cooked, in Egypt, Lebanon and Syria in a yogurt sauce ( kibbeh labaniyya ), in Northern Iraq and Turkey in salt water. In Iraq, kibbeh is also prepared as a stew with meat and vegetables . Especially in Aleppo , the dumplings are put on skewers with vegetables and roasted over the fire. Another variant is the preparation of kibbeh as an uncooked dish ( kibbeh nayyeh ), for which particularly fine minced meat is used.
literature
- Alan Davidson: The Oxford Companion to Food. 2nd Edition. Oxford 2006, Article Kibbeh , p. 434
