Bulgur Kubbeh
A classic Middle Eastern comfort food featuring a crispy, golden bulgur shell filled with a savory, spiced ground beef mixture.
Ingredients
- •1.5 cups fine bulgur wheat
- •1 cup semolina flour
- •1 teaspoon salt
- •1/2 teaspoon ground allspice
- •1 lb (450g) lean ground beef
- •1 large yellow onion, finely diced
- •1/4 cup pine nuts, toasted
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon ground black pepper
- •1/4 cup fresh parsley, finely chopped
- •3 cups vegetable oil for frying
Instructions
- 1
Rinse the bulgur and soak it in 1.5 cups of warm water for 20 minutes until soft; drain any excess water.
- 2
In a bowl, combine the soaked bulgur, semolina, salt, and allspice. Knead with your hands until a smooth, pliable dough forms. Cover and set aside.
- 3
Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the onion until translucent, then add the ground beef, cinnamon, pepper, and salt. Cook until browned.
- 4
Remove the meat mixture from the heat and stir in the toasted pine nuts and fresh parsley. Let it cool completely.
- 5
Take a golf-ball-sized portion of the bulgur dough, flatten it in your palm, and use your thumb to create a deep indentation.
- 6
Place a tablespoon of the meat mixture into the center, then carefully seal the dough around it, shaping it into an oval or torpedo shape.
- 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
Remove with a slotted spoon and drain on paper towels before serving hot.
💡 Chef tips
- Keep a small bowl of ice water nearby to dip your fingers in while shaping the kubbeh; this prevents the dough from sticking to your hands.
- You can prepare the kubbeh ahead of time and freeze them raw on a baking sheet, then fry them directly from frozen for a few extra minutes.
- Ensure the meat 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 savory spiced meat center.