Kibbeh is a widely eaten dish across the Arab world, especially the Levant, made from finely ground meat, cracked bulgur wheat and Levantine spices, and is considered a national dish of both Lebanon and Syria. Its range of origin spans Syria, Egypt, Iraq, Jordan, Armenia, Lebanon, Israel, Palestine and Turkey. It is traditionally made by pounding bulgur and meat together into a fine paste, shaping it into ovoid forms studded with toasted pine nuts and spices, though it may also be layered on a tray and baked, deep fried, grilled or eaten raw. The Syrian city of Aleppo is famed for its variety, claiming at least seventeen distinct types of kibbeh, and the dish is commonly served as part of a meze spread.
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountMarks the 18th century, per food historian Nawal Nasrallah the earliest mention of modern kibbeh (a filled shell of ground meat and grains) in the work Taj al-Arus min Jawahir al-Qamus; the source gives only the century. Origin RegionSourced to the subject's own accountLebanon and Syria (the Levant) 2 Origin Period, To (Year)Sourced to the subject's own accountMarks 1847, when American missionary William McClure Thomson recorded kibbeh as already very popular in Lebanon, calling it the national dish of the Arabs. Connections
Expresses Tradition
Source Kibbeh (Wikipedia)
In Cuisine
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
Uses Ingredient
Source Kibbeh (Wikipedia)
Source Kibbeh (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Iraq, originated there.
- Also in Geography Atlas: Lebanon, originated there.
- Also in Geography Atlas: Syria, originated there.
Sources
1. Kibbeh (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Kibbeh (Wikipedia)
WikipediaIntroduction
Kibbeh is considered to be a national dish of Lebanon and Syria.
History, earliest mention
the earliest mention of modern kibbeh, made with a filled shell of ground meat and grains, is in the 18th century work Taj al-Arus min Jawahir al-Qamus
History, Thomson 1847 account
American Methodist missionary William McClure Thomson noted in his memoirs during his 1847 visit to Lebanon that kibbeh, then made by crushing wheat in mortar and pestle, was very popular.
- In Cuisine: Armenian Cuisine, Wikipedia category list
- In Cuisine: Brazilian Cuisine, Wikipedia category list
- In Cuisine: Colombian Cuisine, Wikipedia category list
- In Cuisine: Israeli Cuisine, Wikipedia category list
- In Cuisine: Lebanese Cuisine, Wikipedia category list
- In Cuisine: Mexican Cuisine, Wikipedia category list
- In Cuisine: Middle Eastern Cuisine, Wikipedia category list
- In Cuisine: Turkish Cuisine, Wikipedia category list
- Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food
Uses Ingredient: Ground Meat, lead paragraph
Kibbeh (, also kubba and other spellings; Arabic: كبّة, romanized: kibba; Egyptian Arabic: كبيبة, romanized: kobeba) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat.
Uses Ingredient: Bulgur, lead paragraph
Kibbeh (, also kubba and other spellings; Arabic: كبّة, romanized: kibba; Egyptian Arabic: كبيبة, romanized: kobeba) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat.
View the Source Wikidata: Kibbeh
Wikidata Q1644022, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.