The kubba diaries continues!
Today’s kubba is a very classical kubba, made with a minced meat and bulgur wheat crust, simply known as kubba burghul (كبة برغل).In fact, it is simply a variant of tray kubba, using exactly the same ingredients, just formed and cooked differently, much like kubba halab and lentil kubba.
I also added the pinenuts inside, rather than outside, of the kubba.
I still sometimes have a child’s palate, so I have a tendency to always immaturely eat kubba with ketchup.
The adult and mature way to eat kubba would be with a dollop of jajeek (cucumber yogurt).
For the kubba:
1 cup burghul
500g minced meat
1 1/2 onions
1 tsp allspice
1/2 tsp pepper
1 1/2 tsp salt
For the filling:
500g minced meat
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped
1/4 cup fried pinenuts
To make the filling: Sauté the meat until browned.
Add the chopped onion and saute until transparent.
Add the spices an stir until fragrant, remove from heat to slightly cool before stirring in the parsley and the fried pinenuts.
Set aside until needed.
To make the kubba crust: In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator.
Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
Combine the 500g meat with the cup of previously soaked burghul, add the salt, pepper, and allspice.
Cut the onions into large chunks, and process the lot (onions and meat mix) in a food processor until creamy and well combined.
To form the kubba, it is easier to have a bowl of iced water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the middle of the ball.
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.
At this stage they may be frozen.
Fry in deep hot oil until a deep golden brown and serve hot.