Thread: What is Kubbe?
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Barry Grau
 
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"John Misrahi" > wrote in message >...
> Steve Calvin wrote in message >...
> >"Piedmont" wrote:
> >
> >> What is Kubbe? I have a recipe and an attachment to form it.
> >> "Piedmont"

> >
> >It's a "dough" made from potato, bulgur, matzoh or various other
> >things, then stuffed with a ground meat filling and sauteed or deep
> >fried.
> >
> >Do a google search on kubbe and you'll have reading for life. ;-)
> >
> >--
> >Steve
> >
> >Experience is a wonderful thing. It enables you to recognize a mistake
> >when you make it again.
> >

>
> Sounds like "Kibbe" :-)


No. Kibbeh. If I remember right, in Cooking of the Eastern
Mediterranean, Paula Wolfert quotes a saying that there are 50 ways to
make kibbe. (Take that Paul Simon.) I've had one similar to the one
Steve mentions -- a dough made of bulgur and ground lamb formed into
an open ended cylinder or football ("American" football) stuffed with
seasoned ground lamb, then closed up and deep fried. The best of these
I've had was in a little hole-in-the-wall bar in Chicago. The shell
was very thin and crackling crisp and the meat was perfectly seasoned.
Edward, the proprietor, was never able to get them like that again.
I've also had a similar kibbeh that was a little larger and baked and
another similar one fitted into a pan, baked and cut. Another type of
kibbe, which I have never had is kibbe nayeh, raw kibbe. My
understanding is that it's very lean ground lamb combined with bulgur
and seasonings and served with little accompaniments, kind of like
steak tartare. I've heard of another called kibbe d'Musil -- kibbe
from Mosul. I have no idea what it is. Maybe you leave it by the
roadside and detonate it by remote control when an American convoy
passes.

By the way, Edward also made incredibly good chicken shawerma. I think
his secret was leaving it unrefrigerated.

-bwg