Kibbeh

Kibbeh

Fried kibbeh Raas (Nabulsi kibbeh) with peppermint
Course	Meze or mezze /ˈmɛzeɪ/
Place of origin	Levant
Region or state	Armenia, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Lebanon, Palestine, Syria and Turkey
Serving temperature	Hot
Main ingredients	Finely ground meat, cracked wheat, and Middle Eastern spices

Kibbeh, kibbe, kebbah (also kubbeh, kubbah, kubbi) (pronunciation varies with region) (Arabic: كبة‎‎) is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice).

Other types of kibbeh may be shaped into balls or patties, and baked, cooked in broth, or served raw.Kibbeh is considered to be the national dish of many Middle Eastern countries.

Kibbeh is a popular dish in Middle Eastern cuisine. Mainly, it is found in Lebanon,Syria,Palestine, Jordan, Egypt (kubbeh, kebbah, or koubeiba),Iraq, as well as Armenia (ltsonvats kololak ()), Kurdistan, Iran,Israel,Cyprus (koupa, plural koupes) and in the Kurdish areas in Turkey it is called içli köfte.

It is also found throughout several Latin American countries which received substantial numbers of Levantine immigrants during the late 19th and early 20th centuries, including Argentina, Brazil, Colombia, Cuba, the Dominican Republic, Ecuador, Haiti, Honduras, and Mexico.