Carrie L. wrote:Jenise, I grew up with a Lebanese friend, and her family made a raw ground lamb dish (heavily spiced) that sounded something like "Kibbie." I'm not at all sure of the spelling. Whatever was left over after the evening of eating it raw, they would bake like a meatloaf.
"Kibbah niyah" (also spelled kibbe niye because the feminine ending -ah is often pronouned as a semi-long -e in Lebanese Arabic) is an approximation of the phonetic outlook of the original Arabic. I love it. I love steak tartare also, but Kibbe niye is my favourite!
Jenise wrote:Carrie, that's the stuff. There seems to more than one way to spell it but kibbeh is the most common, and I will admit to being confused because the one word apparently applies almost any ground lamb prep whether it's served tartare or surrounded with a shell of bulgar wheat and deep fried.
Well, the consonantal root of KBB which forms such words as kabáb, kubbah and kibbah actually has a meaning "to roll up into a ball". And this is the traditional form that these dishes were put into, hence the name - even though "Kebabs" don't come in that form over here anyway! At least in Syria (and remember: Lebanon was considered a part of the geographical [and linguistic] area of Syria until modern politics intervened) kubbah is the name for a ground up ball of meat and bulgur - whether fried or raw or prepared anyway. It's the general shape of the dish that the name comes from, not the material it's made of! (Lahm = meat.) Of course kubbah has attributes which will tell how it is prepared, e.g. Kibbah niyah = from raw meat, Kubbat ul-Taráblus = (lit. A rolled up ball of meat from the town of Tripoli) a deep fried ball of meat, etc. ad inf. The words used in cookbooks in Europe and the States are a bit over-simplistic, IMO!
I don't drink wine because of religious reasons ... only for other reasons.