This Greenwich Village restaurant specializes in its namesake, kubeh, a Middle Eastern dish that can either appear as a meat croquette or dumpling filled with meat. Here, it appears in the Kurdish style commonly served in Israel: round balls of dough made from bulgur wheat, chickpeas or rice filled with veggies, fish or meat and served in broth. Choose from a variety of fillings (slow-cooked beef, ground lamb, mushrooms or cod) and broths (swiss chard and zucchini, beet and celery, chicken and chickpea or tomato and fennel) to assemble your kubeh ($15). The menu also includes mezzes like hummus ($6), muhammara red pepper–walnut dip ($6), tabbouleh ($5) and roasted eggplant with tahini ($5) in addition to sharing plates of warm cauliflower ($9), fried beef kibbeh ($12) and crunchy tahdig ($5). Don’t forget the apricot baklava ($8) or house-made saffron ice cream ($3) for dessert.