Entree: Israel – Negev – קובה ➤ Kubeh (Bulgur or semolina dumplings stuffed with spiced meat and simmered in a tangy broth)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 25 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 cups (340 g) fine bulgur wheat
- 1 cup (125 g) all-purpose flour
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1 tbsp (15 ml) olive oil
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/4 cup (15 g) fresh parsley, chopped
- 8 cups (1.9 L) chicken or beef stock
- 2 medium tomatoes, diced (about 10 oz / 280 g) or 2 tbsp (30 g) tomato paste diluted in 1/2 cup (120 ml) water
- 2 tbsp (30 g) tamarind paste dissolved in 1/2 cup (120 ml) warm water, or 3 tbsp (45 ml) fresh lemon juice
- 2 tbsp (30 ml) olive oil (for broth)
- 1 tsp (5 g) sugar (to balance sourness, optional)
- 2 tbsp (10 g) fresh dill or cilantro, chopped for garnish
- Fresh lemon wedges for serving

Instructions

1. Combine the fine bulgur and 1 1/4 cups (300 ml) warm water in a bowl, cover and let sit 15 minutes, then drain excess water by pressing; transfer to a large mixing bowl.
2. Add 1 cup (125 g) flour, 1/2 tsp (3 g) salt, and 1 tbsp (15 ml) olive oil to the bulgur; knead briefly until a cohesive, pliable dough forms. If the dough is too dry, add a few teaspoons of water.
3. Make the filling: heat a skillet over medium heat and add 1 tbsp (15 ml) olive oil. Sauté the chopped onion until translucent, 5–7 minutes. Add garlic and cook 30 seconds.
4. Add 1 lb (454 g) ground lamb, breaking it up, and cook until browned. Stir in cumin, coriander, cinnamon, 1/2 tsp (3 g) salt, and pepper to taste. Cook 2–3 minutes more. Remove from heat and stir in parsley; let cool.
5. Shape the kubeh: divide the dough into 18–24 equal pieces. Flatten each piece in your palm into a thin disc, place about 1–1 1/2 tbsp (15–22 g) of filling in the center, then carefully shape into an oval or football, sealing seams so no filling shows. Repeat until all dumplings are formed.
6. Prepare the broth: in a large pot, heat 2 tbsp (30 ml) olive oil over medium heat. Add the diced tomatoes (or diluted tomato paste) and cook 3–4 minutes. Pour in 8 cups (1.9 L) stock and bring to a gentle boil.
7. Stir in the dissolved tamarind paste (or lemon juice), 1 tsp (5 g) sugar if using, and adjust salt to taste. Reduce to a gentle simmer.
8. Gently slide the kubeh into the simmering broth in batches so the pot is not overcrowded. Simmer uncovered 20–25 minutes, until dumplings float and dough is cooked through (test one by cutting open).
9. Serve hot in bowls with broth, garnish with chopped dill or cilantro and lemon wedges on the side for squeezing over each serving.
10. Leftover kubeh keep refrigerated in broth for up to 3 days; reheat gently to avoid breaking dumplings.