Dish

Kubbah summāqīyah

Kubbah with sumac

Kubbah summāqīyah is made with a mixture of ground beef or lamb and bulgur wheat that is seasoned with a variety of spices such as cumin, coriander, and allspice. The mixture is then formed into small balls or patties and fried until they are crispy and golden brown. The dish is typically served with a tangy sauce made with sumac, lemon juice, and olive oil. Kubbah summāqīyah is a great dish to serve at a dinner party or as a special treat for family and friends.

Asian cuisine› Arab cuisine› Levantine cuisine› Iraqi cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Kubbah summāqīyah is a traditional Middle Eastern dish that is believed to have originated in Iraq. The dish is popular throughout the region and is often served during special occasions such as weddings and holidays. The name kubbah summāqīyah comes from the Arabic word for sumac, which is a key ingredient in the dish's tangy sauce.

Dietary considerations

Kubbah summāqīyah is not suitable for vegetarians or vegans as it contains meat. It may also contain gluten if bulgur wheat is used in the recipe.

Variations

There are many variations of kubbah summāqīyah that use different types of meat such as chicken or turkey. Some recipes also call for the addition of pine nuts or raisins to the meat mixture for added flavor and texture.

Presentation and garnishing

Kubbah summāqīyah is typically served on a platter with the meatballs arranged in a line. The dish can be garnished with fresh herbs such as parsley or mint for added flavor and presentation.