Talk:Kibbeh safarjaliyeh

Proving notability

@Bee Eater007, I can't find The Comparative Encyclopedia of Aleppo on Google books, Amazon, or Worldcat. Do you have an ISBN or a link? Valereee (talk) 13:59, 8 July 2023 (UTC)

I also don't see this dish mentioned in the NPR source? It just says there are many varieties? Valereee (talk) 14:01, 8 July 2023 (UTC)

Also doesn't seem to be mentioned at the Syrian Academy of Gastronomy page? Valereee (talk) 14:04, 8 July 2023 (UTC)

The Orangewaterblossom and Omayah Cooks sources are about it, but they're both blogs, so not considered reliable; we can't use them to prove notability. Valereee (talk) 14:06, 8 July 2023 (UTC)

What we would like to see are three sources that are significant coverage about the subject in reliable sources. Valereee (talk) 14:07, 8 July 2023 (UTC)

Ok, no problem. I'll try to find the IBSN and three reliable sources. The Bee Eater (talk) 15:32, 12 July 2023 (UTC)

Ok, so the comparative encylopedia has been included in another wikipedia article that is about its author. You can see the citation there, but here is the link that page provides to the National Library of Australia: https://catalogue.nla.gov.au/Record/733102

The Syrian Academy of Gastronomy does mention it on their "introduction" page when they refer to "Stew of quinces, with or without kebbe." Though I admit, they do not reference the name of the dish.

Here is a Washington Post article that references the dish by kibbe bi safarjaliyeh.

Here is a Tampa Bay Times article that references how Aleppo once enjoyed kibbe and quince.

I will also eventually be adding a picture that my mother took of her preparation to give a photographic description.

Let me know if there are any other issues. If you think these sources are good, I'll add them in. The Bee Eater (talk) 15:53, 12 July 2023 (UTC)

Hey, @Bee Eater007! Thanks!

So the catalog.nla.gov source is fine, replace the one that doesn't have a link with that one. Page number is helpful, if you can provide it, and since it might be difficult for other editors to access, it's not a bad idea to give a general idea of how it discusses the specific dish -- length of coverage, for instance, is crucial. This is not a strictly necessary thing, but it helps to prevent getting the article deleted. You can just open up a section here on this page and discuss the coverage in that source.

The SAoG source doesn't contain significant coverage -- that is, a discussion at some length -- so it can't be used to show notability. But go ahead and replace the link. We can use the source, just not for proving notability.

The WaPo source isn't sigcov, but can be used, so yes, add it. I see they spell it slightly differently. That's one of the constant issues with foods in other languages and especially ones in other alphabets.

The Tampa Bay source, ditto. It's a bare mention, so can't go to proving notability. But definitely you could add it.

Do you by any chance speak/read Arabic? Sources in Arabic are fine. We prefer English if they're available, but if they aren't, we are happy to use sources in other languages. You could search on the Arabic rendering of the dish in google and google books. Valereee (talk) 16:43, 12 July 2023 (UTC)