Preparation info
  • Makes about


    kubbeh, to serve as a snack or six as a main
    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

On every table full of mezzeh, in every kitchen across the Levant, there will be kubbeh. These tightly packed balls of bulgur and minced meat are the king of all snacks, eaten with your hands and dipped in tahini sauce or served as part of a large mezzeh spread, with a freshly chopped salad.

Getting ahead: Kubbeh can be made up to a day ahead and kept in the fridge before frying. They can also be frozen once shaped and cooked straight from the freezer. When freezing, lay them