kubba

Kubba, also spelled kubbeh or kibbeh, refers to a family of dumplings found in Middle Eastern, Caucasian, and parts of Central Asian cuisines. The term derives from a root meaning ball or lump, reflecting the usual shape of the dish.

The typical kubba consists of a shell made from finely ground meat (most often lamb or beef) blended with bulgur (cracked wheat) or, in some versions, rice or bread. The mixture is seasoned with onions and spices such as allspice, cumin, cinnamon, and pepper. The shell may be formed into small balls, ovals, or hollow torpedoes and may enclose a filling of further seasoned minced meat, onions, and herbs, sometimes with pine nuts or walnuts. Variants may emphasize more dough than filling or use different grains in the shell.

Cooking methods vary by region. Kubba can be fried until crisp, baked, or simmered in broth or sauce. A well-known raw variant, kibbeh nayyeh, uses uncooked ground meat and bulgur, seasoned and eaten in portions, typically with herbs and olive oil; it is traditional in some Levantine communities. Other regional preparations include stuffed or layered forms, sometimes baked in the oven or served in stews.

Regional significance and variations are notable. In Levantine cuisine, kibbeh is a staple with numerous local styles, including fried, baked, or raw preparations. Iraqi and other Mesopotamian cuisines feature stuffed, croquette-like kubba varieties with distinct spice profiles. The dish has spread through diaspora communities and appears in various spellings and adaptations, reflecting local ingredients and tastes.

Kubba is commonly served as an appetizer, main dish, or festive offering, often accompanied by yogurt, salads, or pickles.