Turkish Kubbeh (Kibbeh)
A classic Middle Eastern comfort dish featuring a crispy, golden bulgur shell encasing a savory, spiced ground beef filling.
Ingredients
- •1.5 cups fine bulgur wheat
- •1 cup semolina flour
- •1 lb (450g) ground beef (divided: 1/4 lb for shell, 3/4 lb for filling)
- •1 large yellow onion, finely diced
- •1/2 cup toasted pine nuts
- •1 teaspoon ground allspice
- •1 teaspoon ground cinnamon
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •3 cups vegetable oil for frying
Instructions
- 1
Soak the bulgur in 1.5 cups of warm water for 20 minutes until soft, then drain any excess liquid.
- 2
In a food processor, combine the soaked bulgur, 1/4 lb of raw ground beef, semolina, and a pinch of salt. Pulse until it forms a smooth, sticky dough.
- 3
Prepare the filling by sautéing the remaining 3/4 lb of ground beef in a skillet over medium heat until browned. Add the diced onion and cook until translucent.
- 4
Stir in the pine nuts, allspice, cinnamon, salt, and pepper. Remove from heat and let the mixture cool completely.
- 5
Wet your hands with cold water to prevent sticking. Take a golf-ball-sized portion of the dough, flatten it in your palm, and place a tablespoon of the meat filling in the center.
- 6
Carefully fold the edges of the dough over the filling and shape into an oval or torpedo shape, smoothing the surface with wet fingers.
- 7
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the kubbeh in batches for 5-7 minutes until they are deep golden brown and crispy.
- 8
Drain on paper towels and serve hot.
💡 Chef tips
- Keep a bowl of ice-cold water nearby while shaping the kubbeh to ensure the dough doesn't stick to your hands.
- You can assemble the kubbeh ahead of time and freeze them on a tray before transferring to a freezer bag; fry them directly from frozen, adding a minute or two to the cooking time.
- Ensure the filling is completely cool before stuffing, as warm filling will cause the delicate bulgur shell to break apart.
✅ How it should turn out
The finished kubbeh should have a perfectly crunchy, nutty exterior that gives way to a moist, aromatic, and spiced meat center.