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  • For the kubbeh crust, soak the bulgur wheat in half a litre of water for two hours, then drain the water.
  • Remove excess water by squeezing the bulgur with both hands.
  • Add half a kilogram of the ground meat with some salt and pepper seasoning. Place in a food processor and process to a smooth paste. For the kubbeh stuffing, fry the rest of the ground meat with the finely chopped onions.
  • Add salt, pepper, all spice and pomegranate molasses. Once cooked, add the pomegranate seeds.
  • Take an egg sized amount of the crust mixture and form into a ball. Shape a hole in the ball to make a space for the filling.
  • Add the filling and pinch the top to seal the ball.
  • Form the ball into an egg shape.
  • Fry for 10 minutes until golden brown.
  • Saha wa Hana! (To your health and happiness!)
Recipe for Kubbeh
Ingredients
  • 1 Kg of bulgur cracked wheat
  • 1 Kg of ground beef or lamb
  • 1 Teaspoon of salt
  • 1 Teaspoon of black pepper
  • ½ Cup of pomegranate seeds
  • 1 Teaspoon all spice
  • ½ Kg of finely chopped onions.
  • 3 Tablespoons of pomegranate molasses
Instructions
  • For the kubbeh crust, soak the bulgur wheat in half a litre of water for two hours, then drain the water.
  • Remove excess water by squeezing the bulgur with both hands.
  • Add half a kilogram of the ground meat with some salt and pepper seasoning. Place in a food processor and process to a smooth paste. For the kubbeh stuffing, fry the rest of the ground meat with the finely chopped onions.
  • Add salt, pepper, all spice and pomegranate molasses. Once cooked, add the pomegranate seeds.
  • Take an egg sized amount of the crust mixture and form into a ball. Shape a hole in the ball to make a space for the filling.
  • Add the filling and pinch the top to seal the ball.
  • Form the ball into an egg shape.
  • Fry for 10 minutes until golden brown.
  • Saha wa Hana! (To your health and happiness!)