Bulgur Kubbeh
A classic Middle Eastern comfort dish featuring a crispy, spiced bulgur shell filled with savory ground beef and toasted pine nuts.
Ingredients
- •1.5 cups fine bulgur wheat
- •1 cup semolina flour
- •1 lb (450g) lean ground beef
- •1 large onion, finely diced
- •1/4 cup pine nuts, toasted
- •1 tsp ground allspice
- •1 tsp ground cinnamon
- •1 tsp salt
- •1/2 tsp black pepper
- •2 tbsp fresh parsley, chopped
- •3 cups vegetable oil for frying
Instructions
- 1
Soak the bulgur in 2 cups of warm water for 20 minutes until soft, then drain thoroughly and squeeze out excess moisture.
- 2
In a bowl, combine the soaked bulgur, semolina, 1/2 tsp salt, and 1/2 tsp allspice. Knead with your hands until a smooth, pliable dough forms. Add a splash of water if it feels too dry.
- 3
For the filling, heat a tablespoon of oil in a skillet and brown the ground beef with the diced onion until cooked through.
- 4
Stir in the remaining allspice, cinnamon, salt, pepper, parsley, and toasted pine nuts. Remove from heat and let cool completely.
- 5
Take a golf-ball-sized piece of the bulgur dough, flatten it in your palm, and use your thumb to create a hollow center.
- 6
Place a spoonful of the meat mixture inside, then carefully seal the dough over the filling, shaping it into an oval or torpedo shape.
- 7
Heat the 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 warm.
💡 Chef tips
- Keep a small bowl of cold water nearby to dip your hands in while shaping the kubbeh; this prevents the dough from sticking to your skin.
- You can prepare the kubbeh ahead of time and freeze them raw on a baking sheet before transferring to a freezer bag for up to one month.
- Ensure the filling is completely cool before stuffing, as warm filling will cause the bulgur shell to crack during frying.
✅ How it should turn out
The finished kubbeh should have a perfectly crunchy, nutty exterior that gives way to a moist, aromatic, and savory spiced meat center.