Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة, romanized: kibba) is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat.

[1][2][3][4][5][6] In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices.

[11] It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries,[12] as well as parts of North America.

Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or markouk bread.

[4] Kubba halab is an Iraqi version of kibbeh created with a rice crust and named after the largest city in Syria, Aleppo.

Most Brazilian quibe uses only ground beef, but other variations use tahini, carne de soja (texturized soy protein), seitan (Japanese wheat gluten-based meat substitute) or tofu (soybean curd) as stuffing.