Entree: Syria – Syrian Kurdish Cuisine – كبة حلب ➤ Kibbeh Halab (Torpedo-shaped bulgur-and-meat dumplings stuffed with spiced lamb and pine nuts, fried until crisp)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 2 cups (320 g) fine bulgur wheat
- 1 cup (240 ml) warm water
- 1 lb (454 g) lean ground lamb for shell
- 8 oz (225 g) ground lamb for filling
- 2 medium onions, about 10 oz (280 g), divided (one finely grated, one finely chopped)
- 1/3 cup (45 g) pine nuts, toasted
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, divided
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 1 tbsp (15 ml) lemon juice
- 2 cups (480 ml) vegetable oil for deep frying

Instructions

1. Soak the bulgur: place bulgur in a bowl, pour warm water over it, cover and let sit 10 minutes until softened; drain any excess and gently squeeze out liquid.
2. Make the shell dough: in a food processor combine the soaked bulgur, 1 lb (454 g) ground lamb, the grated onion, 1 tsp (5 g) salt, and 1/4 tsp (1.25 g) black pepper; process to a smooth, slightly pasty dough (add 1–2 tbsp water if needed). Chill 15 minutes to firm.
3. Prepare the filling: heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter in a skillet over medium heat; add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add 8 oz (225 g) ground lamb and cook until browned, breaking up the meat.
4. Season the filling: stir in toasted pine nuts, 1 tsp (5 g) ground allspice, 1/2 tsp (2.5 g) ground cinnamon, 1/2 tsp (2.5 g) salt, remaining black pepper, parsley, mint, and lemon juice; cook another 2 minutes. Adjust seasoning and remove from heat to cool.
5. Shape the kubba: wet your hands. Take a golf-ball-sized piece of dough (about 2 oz/55 g), hollow it by pressing your thumb into the center to form a thin shell. Place 1–2 tbsp (15–30 g) of filling inside, close and shape into an elongated torpedo. Repeat with remaining dough and filling.
6. Fry: heat vegetable oil in a large pot or deep skillet to 350°F (175°C). Fry kubba in batches, turning occasionally, until evenly golden brown, about 4–6 minutes per batch. Drain on paper towels.
7. Serve: arrange hot kubba on a platter, garnish with extra chopped parsley and serve with lemon wedges and plain yogurt or a simple tahini sauce if desired.