Turkish Beef Kubbeh
A comforting Middle Eastern classic featuring a crispy, golden bulgur shell encasing a savory, spiced ground beef filling.
Ingredients
- •1 cup fine bulgur wheat
- •1/2 cup semolina flour
- •1/2 pound lean ground beef
- •1 small yellow onion, finely diced
- •1/4 cup toasted pine nuts
- •1 teaspoon ground allspice
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1 tablespoon tomato paste
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •3 cups neutral oil for frying
- •1/2 cup warm water
Instructions
- 1
Soak the bulgur in warm water for 20 minutes until softened, then drain well and mix with semolina, salt, and pepper to form a pliable dough.
- 2
In a skillet, brown the ground beef over medium heat until fully cooked, then add the onions and cook until translucent.
- 3
Stir in the tomato paste, pine nuts, allspice, cinnamon, and nutmeg, then remove from heat and let the mixture cool completely.
- 4
Take a golf-ball-sized piece of the bulgur dough, flatten it in your palm, and place a teaspoon of the beef mixture in the center.
- 5
Carefully fold the edges of the dough over the filling and shape into an oval or torpedo shape, ensuring there are no cracks.
- 6
Heat the oil in a deep pot to 350°F (175°C) and fry the kubbeh in batches for 5-7 minutes until they are deep golden brown and crispy.
- 7
Drain on paper towels and serve warm.
💡 Chef tips
- Keep a small bowl of cold water nearby to wet your hands while shaping the kubbeh; this prevents the dough from sticking to your skin.
- You can prepare the kubbeh ahead of time and freeze them on a tray before transferring to a freezer bag; fry them directly from frozen for an extra few minutes.
- Ensure the filling is completely cool before stuffing, as warm filling will cause the bulgur shell to break apart 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 deeply savory spiced beef center.