Turkish Kubbeh (Kibbeh)
A classic Middle Eastern comfort food featuring a crispy, golden bulgur shell encasing a savory, spiced ground beef filling.
Ingredients
- •1 cup fine bulgur wheat
- •1 cup boiling water
- •1 cup extra-fine semolina flour
- •1 teaspoon salt
- •1/2 teaspoon ground cumin
- •1/2 pound (225g) ground beef
- •1 medium yellow onion, finely diced
- •1/4 cup toasted pine nuts
- •1/2 teaspoon ground allspice
- •1/4 teaspoon ground cinnamon
- •1/4 teaspoon black pepper
- •2 tablespoons fresh parsley, finely chopped
- •2 cups vegetable oil for frying
Instructions
- 1
Place the bulgur in a bowl, pour the boiling water over it, cover, and let sit for 20 minutes until softened.
- 2
In a skillet, brown the ground beef over medium heat until cooked through, then add the onion and cook until translucent.
- 3
Stir in the pine nuts, allspice, cinnamon, salt, and pepper into the beef mixture, cook for 2 minutes, remove from heat, and stir in the parsley.
- 4
In a large bowl, combine the soaked bulgur, semolina, salt, and cumin, kneading with your hands until a smooth, pliable dough forms.
- 5
Take a small handful of dough, form it into a ball, and use your thumb to create a deep hollow center.
- 6
Fill the hollow with a tablespoon of the beef mixture, then carefully pinch the edges together to seal it into an oval or torpedo shape.
- 7
Heat the vegetable oil in a deep pot to 350°F (175°C).
- 8
Fry the kubbeh in batches for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy.
- 9
Drain on paper towels and serve warm.
💡 Chef tips
- Keep a bowl of ice water nearby to dip your hands in while shaping the dough; this prevents the sticky bulgur from clinging to your fingers.
- You can assemble the kubbeh ahead of time and freeze them on a tray before transferring to a freezer bag for up to one month; fry directly from frozen, adding a minute or two to the cooking time.
- Ensure the oil is hot enough before frying; if it is too cool, the kubbeh will absorb excess oil and may fall apart.
✅ How it should turn out
The finished kubbeh should have a perfectly crunchy, nutty exterior that gives way to a tender, aromatic, and savory spiced meat center.