Kubbeh

Origins and story

Kubbeh, also written kibbeh or kubba, is part of the shared food heritage of the Levant and neighbouring regions, where it exists in many forms. Its basic idea, combining cracked wheat with meat, makes good use of two staple foods of the region. In the past, the meat and wheat were pounded together by hand in a large stone mortar, a long and rhythmic task. Today most cooks use a mincer or food processor, but making kubbeh is still often a shared family activity, especially before holidays and during Ramadan.

Ingredients and how it is made

The shell is made from fine cracked wheat, called burghul, which is soaked briefly and then kneaded with very lean minced meat, usually lamb or beef, together with grated onion and spices such as allspice, cinnamon and black pepper. The mixture is worked until it becomes a smooth, firm dough. Cooks keep a bowl of cold water nearby and wet their hands often, which keeps the dough soft and easy to shape and stops it from cracking.

The filling is prepared separately by frying minced meat with chopped onion, spices and toasted pine nuts or walnuts. To shape kubbeh, the cook takes a small ball of dough, makes a hollow in it with a finger and turns it patiently against the palm until the walls are thin and even. The hollow is filled, then sealed and shaped into an oval with pointed ends. The finished pieces are usually deep-fried until crisp and dark golden.

How and when it is eaten

Fried kubbeh is served hot or warm as part of a spread of appetisers, or mezze, often alongside hummus, salads and yoghurt. It is eaten with the fingers or a fork, and some people like it with a squeeze of lemon or a spoon of plain yoghurt. Kubbeh is very popular on iftar tables during Ramadan and at weddings, holidays and family gatherings. Because it freezes well, many families prepare large batches in advance and fry them as needed when guests arrive.

Variations and where to try it in Jordan

Beyond fried kubbeh, there are several well-loved versions. Kubbeh bil-siniyeh is baked in a tray, with layers of shell and filling cut into diamond shapes. Kubbeh labaniyeh is cooked in a warm, garlicky yoghurt sauce and served with rice. Some households make meat-free versions with a shell of cracked wheat and pumpkin or potato. Fried kubbeh is sold in many mezze restaurants, sweet and savoury pastry shops and frozen-food sections across Amman and other cities, but homemade kubbeh is considered the best.

Related dishes

Kubbeh is part of the wider mezze tradition, so try it with hummus, falafel and a fresh salad. Kubbeh in yoghurt sauce shares its warm tanginess with mansaf, which also relies on yoghurt. For other dishes that require skill and teamwork, look for maqluba, which must be turned out of its pot in one piece, or the sweet pancakes called qatayef, filled by hand during Ramadan.

Frequently asked questions