Kubbeh & Sides...

The more famous form of Kubbeh

(aka Kibbeh) is those fried parcels filled with minced meat goodness. But for the full effect of kubbeh try this baked version! Served with Cucumber and Yoghurt Salad, or on its own with a squeeze of lemon; it is truly a feast for your taste buds. This Kubbeh is fantastic with hummus, mutabbal, and also great with a shredded cabbage or shredded beetroot salad.

Try it, you will love it!


Serves: 8

For Kubbeh Mix

  • 700 g beef rump (or you can use lamb if preferred)
  • 300g Bulghur
  • 1 medium onion, chopped
  • 1tsp dried Marjoram or Mardakouch
  • Salt & Pepper to taste

For The Filling

  • 300 g minced beef (or you can use lamb mince if preferred)
  • 2 medium onions, chopped
  • 1/2 cup DS Premium Organic Extra Virgin Olive Oil
  • 1 tsp DS Organic Sumac
  • 75g toasted pine nuts
  • 1 tsp pomegranate molasses


To prepare the Kubbeh Mix

Soak the Bulgur in water for about 30 minutes. Drain & Squeeze well.

Mix in the food processor the meat, bulgur, onion, herbs, salt and pepper. Set aside.


To Prepare the Filling
Sweat the onions in the olive oil add the minced meat, season with salt & pepper and cook till meat is browned.

Remove from heat and add the toasted nuts, molasses and sumac powder.

stir to mix all.

Grease a 30cm round baking dish or rectangular one. Line the prepared  dish with 1/2 the Kubbeh mix. Top with the entire filling and spread evenly, then cover with the remaining 1/2 of kubbeh mix. Wet your palms slightly with water & smooth the surface of the kubbeh.

Make a hole in the middle of the prepared kubbeh platter to reach the bottom. Using the hole as guide, mark diamond shapes on the kubbeh surface.

Fill the hole with olive oil. You can also brush the surface of the whole kubbeh with olive oil as this helps the Kubbeh to remain moist, but it is optional.

Bake in hot oven for 40 minutes or until browned.

Serve hot with yogurt and cucumber salad, or I also like it with a red cabbage salad.


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