Kibbeh or kibbe (also kubbeh) is a Levantine Arab dish made of bulgur or rice and chopped meat (Beef or Lamb).
Kibbeh is one of the most characteristic foods of Levantine cuisine. It is widespread in Syria, Lebanon, the Palestine, Jordan, Iraq, Turkey, Iran, Cyprus (where it is called koupes or koubes), Egypt (where it is called koubeiba), the Arabian Peninsula, Armenia and several Latin American nations which received part of the Syrian, Palestinian and Lebanese Diaspora during the early 20th Century, such as Brazil, Mexico or Honduras.
*The Arabic word kubbah means "ball”.
For me, Kobbeh is a dish that not everyone can make it (or let’s say that not every woman), even my mother can’t do it every well. Kobbeh is a dish that related to my Grandmother “Salma” (She was born in the Palestinian abandon village “Iqrith”* before 1948).
Kobbeh is a family’s ceremony, when all the family gets together in the weekends and waiting for my Grandmother Salma to prepare the Kobbeh, and we all around her waiting to taste the first ball of Kobbeh with a lot of hot pepper.
Kobbeh you can’t eat it daily or once a week, it should has some special occasion, at least you can’t eat it in half an hour or even an hour, I think the best thing to do is to take a day off, start to prepare Kobbeh with your Grandmother at 13:00, then start to eat at 14:30 until 16:30 (some families much more) and take a rest until the next day, Believe me. And the Kobbeh is worth it!
Iqrith is a Palestinian village, located 25 kilometers northeast Akka (Acre). Iqrith was occupied in 1948