From Assyrians (Iraq, Syria, diaspora).
- OriginNineveh Plains · Assyria/Upper Mesopotamia · Assyrians
- Era
- Not dated yet
- Fold
- Ball
- Cooked
- Boiled (unlike fried, pointed kibbeh)
- Dough
- Shell; savory
- Made with
- Fine bulgur, semolina, paprika, salt; cooked beef and onion
- Cooked
- Boiled (unlike fried, pointed kibbeh)
- Size
- About 9 cm across
- Note
- A borderline case: it stretches the definition of a dumpling.
Not known yet We don’t yet have a written story, a recipe, a date for its first record, a dated or primary source or a precise place of origin for Assyrian kutleh. What we do have is below, with its sources.
Where
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Evidence
Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record Family recipe published by Vision Times, 24 Sep 2026 (S; publication-only date, 'centuries-old' undated)
Its family Recorded from 1774, with Kibbeh.
Notes from the research
Family recipe published by Vision Times, 24 Sep 2026.
This entry is drawn from the World Dumpling Atlas, §3.2, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.
Family I