What is it about?
It is a culinary element made by mixing lamb, parsley, mint, olive oil, allspice, nuts, onion, and a completely optional pepper.
This can be prepared in various ways, although the traditional fried version is currently predominant, where a hollow shell is made using bulgur dough, which is filled with meat, either beef or lamb, mixed with the rest of the ingredients, until well combined and ready to be fried in olive oil; resulting in a crispy, golden exterior layer.
Curiosities:
In Arabic, it is called "Kubba", although the pronunciation may vary depending on the region; this word can change based on dialects—whether from Syria or Lebanon.
Other names it is known by include kebbe, kipe, quibbe, kepi, quipe, cupi, kibi, kipi, kibba; and even, in Turkish, içli köfte.
In countries like the Dominican Republic, restaurants dedicated solely to selling it have been established.
Regional Variations
In its most common form, it consists of ground lamb meat, bulgur, and spices. However, there are other variations. For example, Argentinians adopted the dish but added their own twist, increasing the number of spices with cumin, Provençal herbs, mint, and salt within the dish.
Similarly, in Bolivia, eggs and green olives are added as fillings. Meanwhile, for Colombians, the dish is so loved that it’s often devoured before even finishing serving it.
