Turkish Kubbeh (Kibbeh)
These crispy, golden-brown bulgur shells filled with a spiced savory meat mixture are a beloved Middle Eastern delicacy.
Ingredients
- •1 cup fine bulgur wheat
- •1 cup boiling water
- •1 cup lean ground beef or lamb
- •1/2 cup semolina flour
- •1/2 teaspoon salt
- •1/4 teaspoon ground cinnamon
- •1/2 pound ground beef or lamb (for filling)
- •1 medium yellow onion, finely diced
- •1/4 cup pine nuts, toasted
- •1/2 teaspoon ground allspice
- •1/4 teaspoon ground black pepper
- •2 cups vegetable oil for frying
Instructions
- 1
Place the bulgur in a bowl, pour boiling water over it, cover, and let sit for 20 minutes until soft.
- 2
In a skillet, brown the filling meat with the onion until cooked through, then stir in the pine nuts, allspice, salt, and pepper. Set aside to cool completely.
- 3
In a large bowl, combine the soaked bulgur, the raw ground meat, semolina, salt, and cinnamon. Knead by hand until it forms a smooth, sticky dough.
- 4
Wet your hands with cold water, take a golf-ball-sized piece of dough, and use your thumb to create a deep hollow in the center.
- 5
Fill the hollow with a tablespoon of the meat mixture, then pinch the edges of the dough together to seal it into an oval or torpedo shape.
- 6
Heat the vegetable oil in a deep pot to 350°F (175°C).
- 7
Fry the kubbeh in batches for 5-7 minutes until they are deep golden brown and crispy, then drain on paper towels.
💡 Chef tips
- Keep a small bowl of ice water nearby to dip your hands in while shaping the dough to prevent sticking.
- You can prepare the kubbeh ahead of time and freeze them raw on a tray before transferring them to a freezer bag for up to one month.
- For a lighter version, you can bake the kubbeh in a greased pan at 400°F (200°C) for 25 minutes, brushing them with oil halfway through.
✅ How it should turn out
The finished kubbeh should have a perfectly crunchy, nutty exterior with a tender, aromatic, and savory spiced meat center.