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Home > Restaurants > Kubeh


464 Sixth Ave., New York, NY 10011 40.735382 -73.997935
nr. W. 11th St.  See Map | Subway Directions Hopstop Popup
646-448-6688 Send to Phone

  • Cuisine: Middle Eastern
  • Price Range: $$

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Official Website


Tues-Thurs, noon-1pm; Fri-Sat, 11am-midnight; Sun, 11am-11pm; Mon, closed

Nearby Subway Stops

F, M at 14th St.; 1, 2, 3 at 14th St.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Good for Groups
  • Kid-Friendly
  • Lunch
  • Take-Out
  • Reservations Not Required
  • Catering


  • Full Bar


Melanie Shurka grew up on Long Island eating Israeli and Persian food based on recipes handed down from her grandmother, but she had never heard of kubeh, the Levantine dumplings made of semolina and bulgur wheat and served in broth. A high-school boyfriend introduced her to them, and several years later, while studying law in Tel Aviv, she became so smitten with the dumplings that she went on a quest to learn all about them from home cooks and restaurant chefs she met. When she returned to New York, she started hosting kubeh pop-up dinners at places like Einat Admony’s Bar Bolonat. That morphed into a full-fledged 60-seat restaurant devoted to and named after the dish. Shurka will serve five types of kubeh and four broths to go with them. You pick a kubeh like Kurdish siske (filled with slow-cooked beef) and pair it with a broth like selek (beet, celery, and herbs) or hamusta (Swiss chard, zucchini, and lemon). Also on the menu: a variety of Middle Eastern meze; the crispy layer of rice that forms on the bottom of the pot, known in Persian cookery as tahdiq; a sabich bowl; and kubeh’s deep-fried torpedo-shaped-dumpling cousin, kibbeh.