Fried Bulgur Kubbeh

Fried Bulgur Kubbeh

Unlike the semolina soup kubbeh, here fine bulgur forms a crispy torpedo-shaped shell. The recipe is documented in Kurdish families in Israel, alongside similar Levantine versions.

Prep time: 75 minutes · Frying: 35 minutes · Yield: 24 · Difficulty: challenging

A bulgur shell is not a semolina shell

Fine bulgur needs soaking, squeezing and kneading to become a paste that can be shaped. The flour here is a measured binder, not the base of the dough. Grind or knead only until the grains cling to each other; overworking creates a dense shell. The torpedo shape increases the crispy surface area, but you can make short ovals as long as the thickness is even.

Ingredients

• 500 grams fine bulgur, 100 grams flour, 350–450 ml water, salt and paprika
• 600 grams ground beef, 3 onions, parsley, baharat and pepper
• 3 tablespoons oil for the filling; oil for frying — the calculation counts 180 grams absorbed during frying, in addition to the filling oil

Choosing ingredients and substitutes

Fine bulgur for salad works; coarse bulgur tears the shell. You can use siska made from cooked meat. Deep-frying is more reliable than baking, but you can spray with oil and bake at 210 degrees Celsius (410°F) for 25 minutes.

If the Israeli bulgur is ground especially fine, start with less water and add more only after the rest. Breadcrumbs are not a substitute for flour: they absorb differently and change the texture.

Method

1. Soak the bulgur for 30 minutes, squeeze it out and knead with the flour, salt and water, added gradually, into a pliable paste.
2. Fry the onion and beef until dry, season and cool.
3. Divide into 24, open each with wet hands, fill and close into a torpedo with no cracks.
4. Chill for 20 minutes. Fry at 170–175 degrees, 4–5 at a time, for 5–6 minutes until deep golden.
5. Transfer to a rack and check one piece to make sure the meat is cooked through.

Nutrition facts and calorie estimate

Variations and tips

• A cold, dry filling prevents steam that could split the shell.
• An oil thermometer improves safety and results; after each batch, wait for the oil to come back to 170 degrees.
• Don’t leave hot oil unattended, and keep water and wet utensils away from the pot.
• Fry frozen kubbeh without thawing, in small batches and over slightly lower heat so the center heats through.

Summary

Three pieces are about 630 calories. See kotla and Kurdish cuisine.