How to pronounce Kubaibat Ha'il

Kubaibat Ha'il is written كبيبة حائل where it comes from. In the International Phonetic Alphabet it is /kuˈbajbat ħaːʔil/. In plain English letters that is ku-BAY-bat HAH-il, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Kubaibat Ha'il?

Kubaibat Ha'il is a main dish of Saudi Arabia. Where it comes from: Ha'il. People usually eat it at lunch or dinner and on festive days. Its main ingredients are rice, lamb and vegetables. It tastes savory and sour.

Where Kubaibat Ha'il comes from

Kubaibat Ha'il is one of 24 signature dishes of Saudi Arabia on this map.

• Maqshush مقشوش · Dessert · Ha'il

  Maqshush is a sweet made from brown wheat flour and white flour, eggs, yeast and milk, and after cooking it is topped with honey or ghee.

• Kabsa كبسة · Rice dish · Najd

  Kabsa is rice cooked with meat, usually chicken, lamb or camel, in a broth seasoned with a mix of spices such as cardamom, cloves, black lime, cinnamon, saffron and bay leaf, with tomatoes and onions.

• Saleeg سليق · Rice dish · Hejaz (Taif and Mecca)

  Saleeg is white rice cooked slowly in chicken or meat broth and then in milk, stirred until it turns soft and creamy, and served on a large round tray with roasted chicken or lamb on top and a pool of melted ghee.

• Mutabbaq مطبق · Street food · Hejaz (Jeddah and Mecca)

  Mutabbaq is thin dough stretched by hand, folded around a filling of minced meat, egg, onion and leek, and fried on a large flat griddle.

• Margoog مرقوق · Main dish · Najd (Riyadh)

  Margoog is a stew of very thin sheets of wheat dough cooked in a meat and vegetable broth, and it is one of the best-known popular dishes of Najd, the central region of Saudi Arabia.

• Qursan القرصان · Bread & pastry · Najd

  Qursan are very thin, large rounds of wheat bread from Najd that are torn and soaked in a meat and vegetable broth.

Food of Saudi Arabia

Dishes like Kubaibat Ha'il in other countries

Same type of dish and similar main ingredients as Kubaibat Ha'il:

• Tomato bredie tamatiebredie · Main dish · Western Cape, South Africa

  Tomato bredie, tamatiebredie in Afrikaans, is a South African stew, normally of mutton, cooked for a very long time with cinnamon, cardamom, ginger, cloves and chilli.

• Mastava · Soup & stew · Uzbekistan

  Mastava is a traditional Uzbek rice soup, also made in Tajikistan, sometimes called "liquid plov".

• Ghormeh sabzi قورمه‌سبزی · Main dish · Iran

  Ghormeh sabzi is a herb stew, and herbs are most of it: parsley, coriander, chives or leek and fenugreek, chopped and fried for a long time until they turn dark, then simmered with lamb or beef, kidney beans and whole dried limes that give it a deep sour taste.

• Tabaheg تباہگ · Main dish · Balochistan, Pakistan

  Tabaheg is a traditional Baloch dish of dried, salted meat, counted among the best-known foods of the Balochistan region.