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1
Soak the Bulgur
20 Mins
Cold water
Rinse the fine bulgur in cold water, cover it with fresh cold water and leave it to soak for 20 minutes. Drain it, then squeeze it dry in small handfuls until no more water runs out. The bulgur should be soft and damp, not wet.
Squeeze the bulgur really dry — wet bulgur makes a sticky dough that will not hold a shell.
Done when: Bulgur is soft, swollen and damp, with no free water left when squeezed.
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2
Cook the Filling
15 Mins
Medium heat, about 175°C (350°F)
Heat 1 tablespoon of oil in a pan over medium heat, about 175°C (350°F) on the hob, and soften the chopped onion for 5 minutes. Add the ground beef and cook, breaking it up, until browned all over. Stir in the tomato paste, baharat, cumin, pepper and half the salt, then the walnuts, raisins and parsley. Cook for 2 minutes more, then spread the filling on a plate and leave it to cool completely.
Cool the filling completely. Even slightly warm filling melts the shell from the inside.
Done when: Beef is browned and crumbly, the filling smells warmly spiced, and it is cold to the touch before shaping.
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3
Make the Shell Dough
10 Mins
Room temperature
Put the soaked bulgur in a large bowl with the ground beef for the shell and the remaining salt. Knead with wet hands for 5–8 minutes, adding a splash of cold water if it feels dry, until the mixture is smooth, sticky and holds together like a soft dough. It should pass the pinch test: a ball squeezed in your fist keeps its shape and does not crack.
Keep a bowl of cold water nearby and wet your hands often — the dough sticks to dry hands and cracks.
Done when: Dough is smooth, sticky and pliable, and a squeezed ball holds its shape without cracking.
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4
Shape the Kubba
20 Mins
Room temperature
Wet your hands and take a golf-ball-sized piece of dough, about 45 g. Roll it into a ball, then push your thumb into the centre and work the dough around it into a thin, even cup, about 3 mm thick. Put a heaped tablespoon of filling inside, then close the cup, pinch the top shut and roll it gently between your palms into a pointed oval, like a lemon. Repeat until you have 18 shells, keeping them covered with a damp cloth.
Keep the shell thin and even — a thick patch stays doughy inside, and a thin patch bursts in the oil.
Done when: 18 smooth, pointed ovals with no cracks and no filling showing through the shell.
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5
Fry the Kubba
15 Mins
175°C (350°F)
Heat the oil in a deep pan to 175°C (350°F) and fry the kubba in batches of 5–6 for 4–5 minutes, turning once, until deep golden and crisp all over. Do not crowd the pan — the oil temperature drops and the shells soak up oil. The filling inside must reach at least 71°C (160°F); cut one shell open to check. Lift out with a slotted spoon and drain on a wire rack, not on paper, so the shells stay crisp.
Fry in small batches and let the oil come back to 175°C (350°F) between batches — that is what keeps the shells crisp instead of greasy.
Done when: Shells are deep golden and crisp, and the filling inside reaches 71°C (160°F).
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6
Rest and Serve
5 Mins
Off the heat
Rest the fried kubba on the wire rack for 5 minutes so the shells set crisp and the filling settles. Serve hot on a platter with the salad, lemon wedges and yoghurt, and warm flatbread on the side.
Do not cover the fried kubba — trapped steam softens the crisp shell in minutes.
Done when: Shells are crisp to the touch, the filling is steaming when a shell is broken open, and the platter is warm.
auto_awesome Finishing Touches & Plating
Serve the kubba hot from the fryer, the shells deep golden and crisp, with a crisp salad, lemon wedges and cold plain yoghurt. Break one open at the table — the shell should crack and the spiced filling should be steaming inside.
Iraq
1h 30m
France
Vietnam