Kubbeh (Burghul and Beef Handfuls)

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Servings: 26 Difficulty: Advanced
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Crispy, fried dumplings made with bulgur and beef, stuffed with a savory spiced meat and pine nut filling.
Kubbeh (Burghul and Beef Handfuls recipe image

Kubbeh, often called “handfuls,” is a beloved Levantine dish featuring delicate, crispy shells made from bulgur wheat and ground meat, enclosing a rich, savory filling. The exterior offers a satisfying crunch, while the inside delivers a tender, aromatic blend of spiced beef, soft onions, and toasted pine nuts. This recipe highlights traditional techniques, such as forming the dumplings by hand and frying them to golden perfection. It is an excellent choice for mezze spreads, holiday gatherings, or as a hearty appetizer that pairs beautifully with yogurt sauce or fresh herbs. Simple ingredients come together to create a complex, comforting flavor profile that is both nostalgic and elegant.

Kubbeh (Burghul and Beef Handfuls recipe image
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Kubbeh (Burghul and Beef Handfuls)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 26 Calories: 152.2

Description

Kubbeh, often called "handfuls," is a beloved Levantine dish featuring delicate, crispy shells made from bulgur wheat and ground meat, enclosing a rich, savory filling. The exterior offers a satisfying crunch, while the inside delivers a tender, aromatic blend of spiced beef, soft onions, and toasted pine nuts. This recipe highlights traditional techniques, such as forming the dumplings by hand and frying them to golden perfection. It is an excellent choice for mezze spreads, holiday gatherings, or as a hearty appetizer that pairs beautifully with yogurt sauce or fresh herbs. Simple ingredients come together to create a complex, comforting flavor profile that is both nostalgic and elegant.

Ingredients

Directions

  1. Place the burghul in a bowl and pour boiling water over it; let sit for 30 minutes.
  2. Squeeze out the excess water from the burghul thoroughly.
  3. Combine the soaked burghul, ground meat, grated onion, mint, salt, pepper, cumin, and cinnamon.
  4. Grind the mixture using a meat grinder or food processor until it forms a smooth, sticky dough.
  5. For the filling, sauté finely chopped onions in olive oil until soft and translucent.
  6. Add chopped beef or lamb to the onions and cook until the meat is browned.
  7. In a separate pan, toast pine nuts in oil until golden brown.
  8. Combine the cooked meat mixture and toasted pine nuts; season with salt, pepper, cumin, and cinnamon.
  9. Wet your hands with cold water to prevent sticking.
  10. Take a small walnut-sized lump of the shell mixture and smooth it into a ball.
  11. Form a cone shape over your thumb, pressing the sides to create a thin wall.
  12. Place about 1 teaspoon of the filling into the pocket.
  13. Seal the opening by pinching the dough together around your thumb.
  14. Fry the kubbeh in hot vegetable oil until golden brown and crispy on all sides.

Nutrition Facts

Servings 26

Amount Per Serving
Calories 152.2kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.4g17%
Cholesterol 44.3mg15%
Sodium 41.9mg2%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kubbeh, bulgur, beef, lebanese, meze, dumplings, fried, pine nuts, cumin, cinnamon, appetizer, middle eastern, handfuls, spiced meat, traditional
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