Entree: Israel – Jerusalem – קובה ➤ Kubeh (Filled bulgur dumplings simmered in a spiced meat broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 2 cups (340 g) fine bulgur
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 lb (454 g) ground lamb or beef
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (35 g) pine nuts, toasted (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) freshly ground black pepper
- 8 cups (1.9 L) beef or lamb broth
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 tbsp (15 ml) olive oil (for broth)
- 1 tsp (2 g) turmeric
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Step 1: Make the dumpling dough — in a large bowl combine fine bulgur, all-purpose flour, 1 tsp salt, and 1/2 cup warm water. Knead until a pliable dough forms, adding a tablespoon of water at a time if needed; cover and rest 20 minutes so the bulgur hydrates.
2. Step 2: Prepare the filling — heat 2 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 6 minutes. Add the ground lamb or beef and brown, breaking up lumps. Stir in toasted pine nuts if using, ground cumin, allspice, cinnamon, black pepper, and salt to taste. Cook until aromatic and any liquid has evaporated; remove from heat and let cool.
3. Step 3: Form the kubeh — divide the dough into 18 equal pieces. Flatten each piece into a thin round in your palm. Place about 1.5 tbsp (approximately 20 g) of filling in the center, then carefully fold the dough around the filling and seal, shaping into an oval or football-shaped dumpling. Repeat until all dumplings are formed.
4. Step 4: Prepare the broth — in a large pot heat 1 tbsp olive oil over medium heat. Add the thinly sliced large onion and cook until golden and fragrant, about 8 minutes. Stir in turmeric, then pour in the beef or lamb broth and bring to a gentle simmer.
5. Step 5: Cook the kubeh — gently lower the dumplings into the simmering broth in batches so they do not crowd. Maintain a gentle simmer (not a rolling boil) and cook for 20–25 minutes until dumplings are cooked through and tender.
6. Step 6: Serve — ladle kubeh and broth into bowls, garnish with chopped parsley and serve with lemon wedges to squeeze over. Adjust salt and pepper to taste.