Bulgur Kubbeh
A classic Middle Eastern comfort dish featuring a crispy, spiced bulgur shell filled with a savory, aromatic ground beef mixture.
Ingredients
- •1.5 cups fine bulgur wheat
- •1 cup semolina flour
- •1 pound ground beef (80/20 lean-to-fat ratio)
- •2 medium yellow onions, finely diced
- •1/2 cup toasted pine nuts
- •1 teaspoon ground allspice
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground nutmeg
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •3 cups vegetable oil for frying
- •1/2 cup fresh parsley, finely chopped
Instructions
- 1
Soak the bulgur in 1.5 cups of warm water for 20 minutes until soft, then drain any excess liquid and mix with semolina, salt, and a pinch of allspice to form a dough.
- 2
In a skillet, brown half of the ground beef, then add the onions and cook until translucent and soft.
- 3
Stir in the pine nuts, parsley, remaining allspice, cinnamon, nutmeg, salt, and pepper; cook for 2 minutes and set aside to cool completely.
- 4
Knead the bulgur dough with wet hands until smooth and pliable.
- 5
Take a golf-ball-sized piece of dough, flatten it in your palm, and use your thumb to create a deep indentation or hollow shell.
- 6
Place a tablespoon of the meat filling inside, then carefully close the dough over the filling, shaping it into an oval or torpedo shape.
- 7
Heat the vegetable oil in a deep pot to 350°F (175°C) and fry the kubbeh in batches for 5-7 minutes until deep golden brown and crispy.
- 8
Drain on paper towels and serve hot.
💡 Chef tips
- Keep a bowl of ice water nearby to wet your hands frequently; this prevents the sticky bulgur dough from adhering to your skin while shaping.
- Ensure the meat filling is completely cooled before stuffing; warm filling will cause the dough shell to break apart during frying.
- These can be frozen raw on a baking sheet and then transferred to a bag for up to one month; fry directly from frozen, adding a minute or two to the cooking time.
✅ How it should turn out
The finished kubbeh should have a perfectly crisp, golden-brown crust that gives way to a tender, savory center bursting with the warm, earthy aroma of allspice and toasted pine nuts.