Kubeh b'Pita is a kubeh dumpling, a semolina or bulgur shell wrapped around a spiced meat filling, served inside a pita pocket. The angle is the dumpling-in-bread logic: this is starch around meat, set inside more starch, so the sandwich works only if the kubeh is good enough to stand as its own object and the pita is a frame for it rather than a competing layer. A kubeh's whole appeal is the contrast between a firm, smooth outer shell and a moist, aromatic meat center, and the pocket has to deliver that intact, not crush it into a paste.
The build is really two builds. The kubeh itself is a worked dough of fine semolina or bulgur, sometimes with a little flour and water, kneaded smooth and pliable, then formed into a shell around a filling of ground meat, usually beef or lamb, cooked or seasoned with grated onion, parsley, and a warm spice line of cumin, allspice, sometimes cinnamon or baharat, with pine nuts in the richer versions. The sealed dumplings are then cooked, fried for a crisp shell or, in the soup-house tradition, simmered in broth so the shell turns tender. For the sandwich, the kubeh is set into a warmed pita that has been slit into a pocket, often with tahini smeared inside, and dressed with chopped Israeli salad, pickles, more tahini, and s'chug or amba for heat. Done right, the kubeh holds its shape in the pocket, the shell distinct from the spiced filling, the pita supple enough to fold without splitting and soaking just enough tahini to bind. Done wrong, the kubeh is mushy or broken so shell and filling smear together, the dumpling is dry and the spice flat, or the pocket is overpacked and tears so the whole thing collapses before the second bite.
It varies first by the shell grain and how the kubeh is cooked, a fried dumpling giving a crisp contrast against a simmered one that goes soft, and second by the filling and the sauces, a pine-nut-rich beef center against a leaner one, a hotter or milder load of s'chug and amba. The kebab and kofta pockets it sits beside are different sandwiches built on minced meat rather than a filled shell, and the kubeh soups from which the dumpling comes are a separate preparation entirely, each deserving its own treatment rather than being crowded in here. What stays constant in the pita version is the demand the dumpling makes: a kubeh intact and well-spiced inside a fresh supple pocket, the shell still reading against its filling so the bread completes it rather than mashes it.