Dish

Kubbah bi-aṣ-sīnīyah

Kibbeh with meat

Kubbah bi-aṣ-sīnīyah is made with a mixture of ground beef or lamb, bulgur wheat, and spices. The mixture is formed into small balls or patties, and then stuffed with a filling of onions, pine nuts, and ground meat. The kubbah is then fried until crispy and golden brown, and served hot with a variety of dipping sauces.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Meat Dish

Origins and history

Kubbah bi-aṣ-sīnīyah is believed to have originated in Iraq, and is now a popular dish throughout the Middle East. It is often served during Ramadan and other religious holidays, and is a staple of Middle Eastern cuisine.

Dietary considerations

Kubbah bi-aṣ-sīnīyah is not suitable for vegetarians or vegans, as it contains meat. It is also high in calories and fat, so it should be consumed in moderation by those watching their weight or cholesterol levels.

Variations

There are many variations of kubbah, with some recipes calling for different types of meat or fillings. Some versions also use different types of grains, such as rice or quinoa.

Presentation and garnishing

Kubbah bi-aṣ-sīnīyah can be presented on a platter or in a serving dish. It is often garnished with fresh herbs or chopped vegetables to add color and flavor.

Tips & Tricks

To make kubbah even more flavorful, try adding different spices or herbs to the meat mixture. You can also experiment with different types of fillings, such as cheese or vegetables.

Side-dishes

Kubbah bi-aṣ-sīnīyah can be served with a variety of side dishes, such as hummus, tabbouleh, or baba ghanoush. It is also often accompanied by bread or pita chips.