Turkish Beef Kubbeh
Crispy bulgur shells encasing a savory, spiced ground beef filling make these Turkish-style kubbeh an irresistible treat.
Ingredients
- •1 cup fine bulgur wheat (160g)
- •1 cup fine semolina or all-purpose flour (120g)
- •1 tsp salt
- •1/2 tsp ground cumin
- •3/4 cup lukewarm water (180ml)
- •1 tbsp olive oil
- •2 small yellow onions, finely chopped
- •300g lean ground beef
- •2 cloves garlic, minced
- •1/4 cup pine nuts (35g)
- •1 tsp ground allspice
- •1/2 tsp black pepper
- •1/4 cup fresh parsley, finely chopped
- •Vegetable oil for frying
Instructions
- 1
Place the fine bulgur wheat in a medium bowl, cover with warm water, and let it soak for 15 minutes until softened. Drain any excess water thoroughly.
- 2
Add the semolina, salt, cumin, and olive oil to the soaked bulgur. Knead the mixture with your hands for about 5 minutes, adding the lukewarm water gradually, until a pliable, moldable dough forms.
- 3
Heat a tablespoon of oil in a skillet over medium heat and sauté half of the chopped onions until translucent.
- 4
Add the ground beef, minced garlic, allspice, black pepper, and salt. Cook until the beef is browned and fully cooked through.
- 5
Stir in the pine nuts and chopped parsley, then remove the meat filling from the heat and let it cool completely.
- 6
Divide the bulgur dough into golf-ball-sized portions. Roll each into a ball, then use your index finger to press a deep cavity into the center, spinning the shell to thin out the walls evenly.
- 7
Place a tablespoon of the cooled meat filling into the cavity, and gently pinch the opening closed, tapering the ends to form the traditional oval football shape.
- 8
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- 9
Fry the kubbeh in batches for 4 to 5 minutes until the shells are deeply golden brown and wonderfully crispy.
- 10
Remove with a slotted spoon and drain on paper towels before serving hot.
💡 Chef tips
- Keep a small bowl of water nearby while shaping the kubbeh to moisten your hands and prevent the dough from sticking.
- Uncooked shaped kubbeh freeze exceptionally well; freeze them on a baking sheet before transferring to a bag, and fry straight from frozen adding a couple of minutes to the cooking time.
- Serve these crispy delights alongside a fresh lemon tahini sauce or a bright tomato salad.
✅ How it should turn out
The finished kubbeh should feature a shatteringly crisp, golden-brown crust yielding to a fragrant, warmly spiced, and juicy beef center.