Kubeh is a dish with widespread tradition across the Middle East and It comes in many forms. Sometimes there’s an outer dough-like shell and an inner filling, sometimes the ingredients are ground together into a ball; and sometimes it’s prepared in layers like a pie. It can be fried, boiled, baked or served raw.
In any shape, Kubeh is comfort bundled in freshness and is a labor of love. We specialize in the boiled version served in a broth, its origins in Kurdish, Iraqi and Syrian cuisine. In the 1940s and 50s Kurdish, Iraqi and Syrian Jews migrated to Israel and brought Kubeh with them, a few opened up Kubeh restaurants and today, Kubeh is a staple of Israeli cuisine.
In developing the recipes for our restaurant, I spent time in homes and restaurants in Israel cooking with women originally from those those countries. There I learned the tips, tricks, and nuances in each of the traditions that have been passed generation to generation of women. We are also proud to serve the fried croquette type, often found in Syrian, Lebanese, Israeli & Palestinian homes.
At Kubeh, we hand roll each kubeh with great care and with only the finest and freshest ingredients. Our meats come from small family farms in the US that practice humane treatment of their animals and are 100% antibiotic and hormone free.
In addition, we have prepared for you a wide variety of delectable middle eastern mezes, spreads, and main dishes. Enjoy!
- Melanie Shurka, Chef & Owner