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Kibbeh (/ˈkɪbi/, also
kubba and
other spellings; Arabic: كبة, romanized: kibba) (Kurdish: Kûbe) is a po****r dish in the
Levant and
middle east
based on...
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Kibbeh nayyeh or raw
kibbeh (Arabic: كبة نيئة) is a
Levantine mezze that
likely originated in Aleppo, Syria. It
consists of
minced raw lamb (or beef)...
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Niter kibbeh, or
niter qibe (Amharic: ንጥር ቅቤ niṭer ḳibē), also
called tesmi (in Tigrinya), is a seasoned,
clarified butter used in
Ethiopian and Eritrean...
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Kibbeh safarjaliyeh or
kibbeh bi'safarjaliyeh (sometimes kubbah), (Arabic: كبة سفرجلية) is a dish of
Syrian cuisine that
consists of lamb or beef chunks...
- dish is
served as an
appetizer or meze, and it is
closely related with
kibbeh nayyeh from
Levantine cuisine. Çiğ köfte is
common to
Armenian and Turkish...
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often served topped with a raw egg yolk. It is
similar to the
Levantine kibbeh nayyeh, the
Turkish çiğ köfte and the
Korean yukhoe. The name
tartare is...
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types of
kibbeh,
which includes kibbeh with
sumac (
kibbeh sumaqiyye),
kibbeh with
quince (
kibbeh safarjaliyeh),
kibbeh with
yogurt (
kibbeh labaniye)...
- beef,
marinated in
mitmita (a
chili powder-based ****e blend) and
niter kibbeh (a
clarified butter infused with
herbs and ****es). The word
comes from...
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served with rice, bulgur, or bread.
Kibbeh is a pie (or dumpling) made with meat and cereal. The most po****r
kibbeh is made with
ground meat (typically...
- In breads, it adds a whole-grain component. It is a main
ingredient in
kibbeh and,
soaked but not cooked, in
tabbouleh salad. It is
often used
where rice...
