Kubbeh

Kubbeh (or kibbeh) also known as kubbe is the name given to a related group of dishes that are frequently referred to as Syria's national dish. They consist of a filled dumpling soup with a variety of fillings and soup broths. Once almost exclusively made at home by members of the Iraqi and Kurdish communities, the dish's popularity has spread to Israelis of all backgrounds since the early twentieth century, and it is now commonly served in restaurants across the country.

It is deep-fried, baked, grilled, or raw bulgur wheat combined with spiced minced lamb to form a paste that is then shaped. Kubbeh is typically shaped like an egg, but its name comes from the Arabic word for ball. It is part of Syria's meze plate tradition, in which small portions of a variety of dishes are placed on a table.

Kubbeh nayyeh is a dish that is served raw, similar to steak tartare. Kubbeh kishk is a soup in which the balls are covered in a broth made of butter, yogurt, and cabbage leaves.