For a richer flavor, try using a combination of ground beef and lamb. If the dough becomes too dry, add a little more water, one tablespoon at a time. Make sure the oil is at the correct temperature before frying. If it's too low, the kubbe will absorb too much oil and become soggy. Kubbe can be served as an appetizer or as a main course with a side salad.
Kubbe
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PREP TIME45 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 30 mins
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SERVING25 People
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VIEWS12
Embark on a culinary journey to the Middle East with Kubbe, a beloved appetizer. These torpedo-shaped delights boast a satisfyingly crisp exterior, giving way to a savory filling of spiced meat and aromatic onions. While requiring a bit of patience, the result is a truly rewarding experience, perfect for dipping in creamy tahini. They can also be frozen, allowing you to have them ready whenever you want.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol17 mg
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Fiber4 g
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Protein9 g
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Saturated Fat3 g
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Sodium519 mg
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Sugar1 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Dough: In a large bowl, combine the fine bulgur, all-purpose flour, 6 tablespoons of vegetable oil, crushed red pepper flakes, kosher salt, and ground cumin. Gradually add water, mixing to form a stiff, non-crumbly dough. Knead for several minutes to ensure all ingredients are well-combined. (Time: 15 minutes)
02
StepMake the Filling: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the finely chopped onions and cook until they turn a rich golden brown. Remove the browned onions from the skillet and set aside. Crumble the ground beef into the same skillet and cook until evenly browned, breaking it apart with a spoon and stirring frequently. Drain any excess grease from the skillet. Season the cooked ground beef with allspice, salt, and cinnamon. Stir in the cooked onions and pine nuts. Allow the filling to cool slightly before handling. (Time: 20 minutes)
03
StepAssemble the Kubbe: Take a portion of the dough and form it into a walnut-sized ball. Gently press your thumb into the center of the ball while cradling it in your other hand, creating a hollow tube. Aim for a cylinder shape about 2 inches long. The thinner the walls of the dough, the better the kubbe will cook. Fill the cavity with as much of the meat mixture as possible. Carefully seal the ends to form a torpedo shape. Repeat this process with the remaining dough and filling. At this stage, the kubbe can be frozen for future use. Arrange them on baking sheets and freeze until solid, then transfer them to freezer bags for storage. (Time: 45 minutes)
04
StepFry the Kubbe: Heat oil in a deep fryer or a heavy saucepan to 375 degrees F (190 degrees C). Ensure the oil is hot enough to prevent the kubbe from falling apart. Carefully lower the kubbe into the hot oil and fry until they turn a beautiful golden brown, approximately 1 minute. Remove the fried kubbe with tongs and place them on paper towels to drain excess oil. (Time: 5 minutes per batch)
05
StepServe: Serve the hot, crispy kubbe immediately, accompanied by a side of creamy tahini for dipping.
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RECIPE REVIEWS
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Asia Leannon
Jun 23, 2025Freezing the kubbe before frying is a game-changer! It makes it so convenient to have them on hand for a quick snack or appetizer.
Deshaun Gottlieb
Jun 22, 2025I've tried other kubbe recipes before, but this one is by far the best. The filling is so flavorful, and the dough is easy to work with.
Noe Wolff
Jun 16, 2025This recipe is fantastic! The instructions were clear, and the kubbe turned out perfectly crispy and delicious.
Pablo Stroman
May 31, 2025The tahini dipping sauce is the perfect complement to the savory kubbe. I highly recommend serving them together.