Prep 30 mins
Cook 30 mins
As per recipe request. Time consuming, but really worth it!
Mushroom Filling (Pareve Version)
- 1 lb canned mushroom
- 2 tablespoons oil
- 2 small onions, finely chopped
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cinnamon
- 18 ounces ground beef
- 1⁄4 cup water
- 2 large onions, finely chopped
- 4 tablespoons oil
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 1 tablespoon pine nuts
- 2 cups fine cracked wheat (bulgur, bulghur, burghul)
- 4 tablespoons flour
- 4 tablespoons breadcrumbs
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 medium onion, finely chopped
- water, as needed
- 1 tablespoon oil, optional
- oil (for deep frying)
- The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
- Mushroom Filling: Saute onion in oil.
- Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
- Meat Filling: Thoroughly knead the meat with water.
- Saute onion in oil, add meat and seasonings.
- Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
- The Crust: Rinse and drain the cracked wheat.
- Place all ingredients in a large bowl, use fingers to crumble and combine together.
- Knead soft dough, slowly adding water as required, until dough is malleable.
- Wet hands in cold water, take small lump of dough in left hand.
- Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
- Into each hollow place 1 teaspoon of filling, meat or mushrooms.
- Seal by bringing the tips together with cold water.
- Roll the dough between palms to create an elongated form.
- Place on a baking sheet.
- Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
- Repeat with the other kubbeh.
- No more than 4 kubbeh should be fried at a time.
- Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
- Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).
great recipe, I actually substituted barley flour for the wheat (I don't eat wheat) and used rye bread crumbs. I also mixed the mushroom preparation with vegetarian mince (I have 3 veggies at home) and it got rave reviews, including from the meat eaters!
This is one of my all time favorite middle eastern dishes. I have made it several times using this recipe. I have found that if you soak the bulgar in warm water for at least 30 minutes it is much nicer. Another variation is to split the crust recipe in half. Use a square or rectangular baking dish. Press half of the mixture into the pan. Spread the cooked meat mixture evenly in a layer on top of crust. Press top layer of crust evenly across the top. Then you bake it in the oven until everything is well done. Then cut into squares. Yummy!
I am so happy I found a kubbeh recipe that complements my Red Kubbeh Soup Red Kubbeh Soup. Rather than frying the kubbeh, I drop them right into the soup for 30 minutes. What a happy marriage!!!!