[1][2]Kubbeh, also known as kubbe, is a family of dishes of
Iraqi Jewish, and
Assyrian[1] origin that are also popular in
the Levant, and consist of a filled
dumplingsoup, 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
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]