Kubbeh

Ingredients

For the Kubbeh Filling:

• 3 tbsp vegetable oil
• 1.5 pounds ground beef
• 2 medium onions, finely chopped
• Salt and black pepper to taste
• Optional: ½ cup of finely chopped walnuts or pine nuts

For the Kubbeh dough:

• 1 ½ cups very fine white bulgur (if possible, use a mill to grind it to a very fine texture)
• 2 ¼ cups boiling water

Additional Ingredients:

• 1 cup flour
• 1 tsp dried mint
• 1 tsp lemon zest, finely chopped
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• ½ cup vegetable oil
• 1 tsp onion powder

Instructions

1. 1
   In a pan on medium heat, add the oil and then the beef. Cook until all the juices have evaporated. Then add your finely chopped onions until they have sweated out.
2. 2
   Add your spices then turn off the heat. Here you can optionally add your walnuts or pine nuts. Set aside to cool completely.
3. 3
   In a bowl, add the fine bulgur and the boiling water. Mix well to combine and ensure that all the water was absorbed by the bulgur.
4. 4
   Allow the mixture to cool. Once the dough is cooled, transfer to a bigger bowl because there will be some muscle work needed!
5. 5
   Knead very well, then add an additional 1/2 cup of flour (you may not need to use it all).
6. 6
   Rest the dough in the fridge for one hour or until cooled.
7. 7
   Forming the kubbeh balls: Take your cooled dough and begin to divide it into small golf ball pieces. Cover the ones you are not working with so they don’t dry out.
8. 8
   Roll the dough into spheres, making sure to keep your hands and the dough well oiled in vegetable oil.
9. 9
   With the dough ball in one hand, use your index finger of the other hand to create a well in the center of the ball. The well should be deep but doesn’t go through the other end of the ball, and make sure to leave enough dough all around so it doesn’t tear.
10. 10
    Then, in the well you have made, add a generous tablespoon of the cooled meat filling.
11. 11
    Using the dough at the top of the ball, close the well and seal it shut.
12. 12
    Once you have finished making the kubbeh, you can freeze some to be used later.
13. 13
    In a deep pot, heat a good amount of vegetable oil for frying the kubbeh.
14. 14
    Once the oil is ready for frying, gently add in a few kubbehs and fry until golden brown.
15. 15
    Continue frying a few kubbehs at a time until you’re done!