Name: Kubbeh
Yield: Makes about 32 kubbeh, to serve twelve as a snack or six as a main
Cuisine: Israeli
Ingredients: 1 tsp ground cinnamon; 3 onions, finely chopped (450g); 1½ tsp ground allspice; 200 g beef mince (at least 15% fat); 1 onion, roughly chopped (150g); 270 g fine bulgur; 500 g beef mince (at least 15% fat); 45 g pine nuts; 1½ tbsp lemon juice; 75 g tahini; 4 tsp pomegranate molasses; 1 tsp sumac; Salt and black pepper; 2½ tbsp olive oil; About 500 ml sunflower oil, to fry; 1 tsp ground allspice; 2 tsp ground cinnamon; 5 g parsley leaves, roughly chopped

Preparation info

Makes about
twelve
kubbeh, to serve as a snack or six as a main

Difficulty
Medium

Appears in

Falastin

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