These fried and crunchy snacks are popular across the Levant. This recipe can be made in advance and stored in the freezer.
Kubbeh are plunged into a soup made with green beans and dried lime in this recipe from Iraqi-American cook Annabel Rabiyah.
In this Syrian-Mexican family, bulgur and beef kibbeh is served with tahini, avocado, and salsa cruda at Shabbat lunch.
In Iraqi and Syrian Jewish communities, a cook’s skills were once judged by her kubbeh, which are also called kibbeh, kubba, and kobeba.
This kosher for Passover rendition of kibbeh (also known as kubbeh), replaces the common semolina exterior with ground meat and rice.
This recipe is an intriguing combination ancient culinary traditions, seasonality, and the meticulousness of a chef.
This kubbeh is commonly found in Iraqi Jewish kitchens, especially during Passover, as it uses potatoes instead of bulgur wheat.
This is one of the first incarnations of kubbeh, with the casing made up mainly of meat held together with a small amount of cereal.
Made with ground lamb shank, pepper paste, and pine nuts, these kibbeh from Aleppo are worthy of a special occasion.