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Deep Fried Kubbe
Kubbe is a traditional Lebanese dish made primarily of lamb and bulgur wheat and then deep fried. They
taste great with Tahini Sauce, as per the method listed in the No Fry Falafel recipe
Ingredients
Kubbe
½ cup bulgur wheat
14 ounces of lamb
½ onion, roughly chopped
2 pinches of all-spice seasoning
½ tsp. cumin
1 tbsp. Greek yoghurt
Sunflower or peanut oil to fry
Stuffing
1 tbsp. olive oil
1 small onion finely chopped
2 tbsp. pine nuts
1 clove garlic, crushed
Pinch of cayenne
Pinch of all spice-seasoning
2 pinches of cinnamon
4 ½ ounces of lamb
Salt and pepper to season
Method
3. Rinse bulgur wheat three times, before
transferring to a bowl. Pour ½ a cup of
boiling water on top, and then cover and
leave whilst preparing the stuffing.
4. For the stuffing, finely grind 4 ½ ounces
of lamb using the fine cutting plate on the
grinder. Set to one side.
5. Heat olive oil in a pan and slowly cook the
onions until soft. This should take around 8
minutes.
6. Add the pine nuts to the pan and stir over
a medium-high heat for a minute before
adding the garlic, spices and finely ground
lamb to stir fry until the lamb has browned.
7. Season, turn off the heat and place to one
side.
8. Drain the bulgur wheat thoroughly.
9. For the Kubbe, grind the 14 ounces of lamb
using the fine cutting plate, into a bowl.
Feed the meat through 2 or 3 times.
10. Stir in the onion, all-spice seasoning and
cumin together with the meat, before
grinding the mixture again.
11. Mix into the bulgur, using your hands as if
kneading dough.
12. Add a tbsp. of Greek yoghurt, stir and
season generously before placing to one
side.
13. Now both the Kubbe and stuffing are ready,
remove the cutting plate and cutting blade
from the grinder. Replace with the Kubbe
attachments – first the pusher and then the
shaper. Fit the protrusions at the sides of
the attachments into the slots on the horn.
Screw the fixing ring on to hold all in place.
