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Kubbeh

Iraqi Jewish dish

Kubbeh

A bowl of red kubbeh in a beet broth.
Alternative names	Kubbe, kubeh, chamo kubbeh, chamo kubbe, adom kubbeh, hamusta kubbeh
Type	Soup/dumpling
Course	Main dish
Place of origin	Iraq
Region or state	Mesopotamia
Serving temperature	Hot
Main ingredients	Coarse semolina, water, olive oil, salt, ground beef, vegetables
Variations	Kubbeh Khamo (yellow kubbeh), Kubbeh Khamusta (sour kubbeh), Kubbeh Adouma (red/beet kubbeh), Kubbeh Bamia (with okra and tomato paste), Kubbeh Za'atar (with hyssop and lemon juice).

Kubbeh, also known as kubbe,^[1][2] is a family of dishes of Iraqi Jewish, and Assyrian^[1] origin that are also popular in the Levant, and consist of a filled dumpling soup, with a wide array of fillings and soup broths. Once almost exclusively made at home by members of the Iraqi and Assyrian communities, since the early 20th century the popularity of the dish has expanded to Israelis of all backgrounds. It is commonly served in restaurants across Israel, most notably in the Machane Yehuda market in Jerusalem.^{[3][4][5][6][7][8]}

The term kubbeh is also used in some countries to refer to kibbeh, a type of paste made of bulgur and meat that is used in a variety of regional dishes.

Variations[edit]

• Kubbeh adomah ("red kubbeh" in Hebrew), semolina dumplings in a broth made with beets and tomato paste^[9]
• Kubbeh hamusta ("Bulgur köftesi" in Turkish), semolina dumplings in a tart broth made with lemon juice or citric acid^[10]
• Kubbeh noo’ah, sour kubbeh made with arum leaves^[11]
• Kubbeh hamu ("yellow kubbeh"), made with turmeric^[12]

See also[edit]

• Jewish cuisine
• Mizrahi Jewish cuisine
• Turkish cuisine

References[edit]

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