Kubbeh

Kubbeh
	A bowl of kubbeh adom, or 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	Baghdad
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, is a family of dishes Iraqi and Kurdish Jewish origin that are also popular in 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 Iraqi and Kurdish community, since the early 20th century the popularity of the dish has expanded to Israelis of all backgrounds and is commonly served in restaurants across the nation, most notably in the Machane Yehuda market in Jerusalem.^[1]^[2]^[3]^[4]^[5]^[6]

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.

References[]

^ 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.

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[1] Lyons Bar-David, Molly (1964). The Israeli Cookbook: What's Cooking in Israel's Melting Pot.

[2] Nathan, Joan. King Solomon's Table.

[3] Solomonov, Michael. Israeli Soul. HMH.

[4] Marks, Rabbi Gil. The Encyclopedia of Jewish Food.

[5] Solomonov, Mike. Zahav. HMH.

[6] "Marak kubbeh adom". Food52. Retrieved 7 January 2020.

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