Kubbeh: Difference between revisions – Wikipedia

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<ref name=”:0″>{{Cite journal |last=Abdalla |first=Michael |date=1989 |title=Bulgur — An Important Wheat Product in the Cuisine of Contemporary Assyrians in the Middle East |url=https://books.google.com.au/books?id=I15eJt6U3gMC&pg=PA27&lpg=PA27&dq=michael+abdalla+bulgur&source=bl&ots=WbZrhS4Ft1&sig=ACfU3U3SQBbQ-WzN9sDvUoMpq6GnmFnvzg&hl=en&sa=X&ved=2ahUKEwjB2o_L3_2EAxUvbGwGHdqPD6c4ChDoAXoECAIQAg#v=onepage&q=michael%20abdalla%20bulgur&f=false |journal=Oxford Symposium on Food and Cookery |pages=27-37}}</ref><ref>{{Cite book |last=Walker |first=Harlan |title=Staple foods: proceedings [of the] Oxford symposium on food and cookery 1989 |date=1990 |publisher=Prospect books |others=Oxford symposium on food and cookery |isbn=978-0-907325-44-4 |location=London}}</ref>”’Kubbeh”’, also known as ”’kubbe”’, is a family of dishes of [[History of the Jews in Iraq|Iraqi Jewish]], [[Iraqi cuisine|Iraqi]] and [[Assyrian cuisine|Assyrian]]<ref name=”:0″ /> origin that are also popular in [[Syrian cuisine|Syria]], 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 [[Iraqis|Iraqi]] and [[Assyrian people|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]].<ref>{{cite book |last1=Lyons Bar-David |first1=Molly |title=The Israeli Cookbook: What’s Cooking in Israel’s Melting Pot |date=1964}}</ref><ref>{{cite book |last1=Nathan |first1=Joan |title=King Solomon’s Table}}</ref><ref>{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}</ref><ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Solomonov |first1=Mike |title=Zahav |publisher=HMH}}</ref><ref>{{cite web |title=Marak kubbeh adom |url=https://food52.com/recipes/10997-marak-kubbeh-adom |website=Food52 |access-date=7 January 2020}}</ref>

<ref name=”:0″>{{Cite journal |last=Abdalla |first=Michael |date=1989 |title=Bulgur — An Important Wheat Product in the Cuisine of Contemporary Assyrians in the Middle East |url=https://books.google.com.au/books?id=I15eJt6U3gMC&pg=PA27&lpg=PA27&dq=michael+abdalla+bulgur&source=bl&ots=WbZrhS4Ft1&sig=ACfU3U3SQBbQ-WzN9sDvUoMpq6GnmFnvzg&hl=en&sa=X&ved=2ahUKEwjB2o_L3_2EAxUvbGwGHdqPD6c4ChDoAXoECAIQAg#v=onepage&q=michael%20abdalla%20bulgur&f=false |journal=Oxford Symposium on Food and Cookery |pages=27-37}}</ref><ref>{{Cite book |last=Walker |first=Harlan |title=Staple foods: proceedings [of the] Oxford symposium on food and cookery 1989 |date=1990 |publisher=Prospect books |others=Oxford symposium on food and cookery |isbn=978-0-907325-44-4 |location=London}}</ref>”’Kubbeh”’, also known as ”’kubbe”’, is a family of dishes of [[History of the Jews in Iraq|Iraqi Jewish]], [[Iraqi cuisine|Iraqi]] and [[Assyrian cuisine|Assyrian]]<ref name=”:0″ /> 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 [[Iraqis|Iraqi]] and [[Assyrian people|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]].<ref>{{cite book |last1=Lyons Bar-David |first1=Molly |title=The Israeli Cookbook: What’s Cooking in Israel’s Melting Pot |date=1964}}</ref><ref>{{cite book |last1=Nathan |first1=Joan |title=King Solomon’s Table}}</ref><ref>{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}</ref><ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Solomonov |first1=Mike |title=Zahav |publisher=HMH}}</ref><ref>{{cite web |title=Marak kubbeh adom |url=https://food52.com/recipes/10997-marak-kubbeh-adom |website=Food52 |access-date=7 January 2020}}</ref>

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.

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.

Iraqi Jewish dish
KubbehA bowl of red kubbeh in a beet broth.Alternative namesKubbe, kubeh, chamo kubbeh, chamo kubbe, adom kubbeh, hamusta kubbehTypeSoup/dumplingCourseMain dishPlace of originIraqRegion or stateMesopotamiaServing temperatureHotMain ingredientsCoarse semolina, water, olive oil, salt, ground beef, vegetablesVariationsKubbeh 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).
[1][2]Kubbeh, also known as kubbe, is a family of dishes of Iraqi Jewish, Iraqi 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]

References[edit]

^ a b Abdalla, Michael (1989). “Bulgur — An Important Wheat Product in the Cuisine of Contemporary Assyrians in the Middle East”. Oxford Symposium on Food and Cookery: 27–37.

^ Walker, Harlan (1990). Staple foods: proceedings [of the] Oxford symposium on food and cookery 1989. Oxford symposium on food and cookery. London: Prospect books. ISBN 978-0-907325-44-4.

^ Lyons Bar-David, Molly (1964). The Israeli Cookbook: What’s Cooking in Israel’s Melting Pot.

^ Nathan, Joan. King Solomon’s Table.

^ Solomonov, Michael. Israeli Soul. HMH.

^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.

^ Solomonov, Mike. Zahav. HMH.

^ “Marak kubbeh adom”. Food52. Retrieved 7 January 2020.

^ Levkowitz, Meirav. “Kurdistan’s Word for Comfort: Kubbeh”. Jewish Food Experience. Retrieved 31 October 2022.

^ Ansky, Sherri. “Kubbeh Hamusta”. Asif. Retrieved 31 October 2022.

^ Arieh, Yaniv Gur. “Kubbeh Noo’ah (Kubbeh Hamusta With Arum)”. Asif. Retrieved 31 October 2022.

^ Aziz, Lily. “Kubbeh Hamu (Yellow Kubbeh Soup)”. Jewish Food Experience. Retrieved 31 October 2022.

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