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Kubbe
Kubbe
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Savory Middle Eastern meatballs with bulgur, perfect for freezing and frying. Serve with creamy tahini dip for a timeless family favorite.
Ingredients:
  • 3 cups fine bulgur
  • 6 tablespoons vegetable oil
  • 1 tablespoon crushed red pepper flakes, or to taste
  • 2 tablespoons coarse kosher salt, or to taste
  • 1 tablespoon ground cumin, or to taste
  • 1 cup water, or as needed
  • 3 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 1.5 pounds ground beef
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon coarse salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup pine nuts
  • 3 cups oil for frying, or as needed
Instructions:
  • Combine bulgur and flour in a large bowl. Add 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin, and stir well. Slowly incorporate the cup of water until a stiff dough forms. Knead the mixture for a few minutes until well combined. Allow it to rest if too wet, as the bulgur will absorb excess water.
  • In a large skillet over medium-high heat, heat 3 tablespoons of oil. Sauté onions until browned, then set aside. Brown ground beef in the same skillet, breaking it up and stirring frequently. Drain excess grease, season with allspice, salt, and cinnamon, and mix in the cooked onions and pine nuts. Allow to cool slightly.
  • Shape the dough into walnut-sized balls and press your thumb into each ball to form a 2-inch long tube with thin walls. Fill with meat mixture, seal the end to create a torpedo shape, and repeat with remaining dough and filling. If desired, freeze on baking sheets and transfer to freezer bags once solid.
  • Preheat oil to 375 degrees F (190 degrees C in a deep fryer or heavy saucepan. Make sure oil is hot to prevent kubbe from falling apart. Gently add kubbe and fry until golden brown, approximately 1 minute. Use tongs to transfer to paper towels to drain. Enjoy with tahini sauce.

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