Preparation info
  • Makes

    14–16

    small balls
    • Difficulty

      Medium

Appears in

By Itamar Srulovich and Sarit Packer

Published 2014

  • About

Kubbe nia can be seen as the Middle Eastern answer to steak tartare – the finest meat chopped finely and seasoned with all kinds of piquant goodness. Bulgar wheat is a traditional accompaniment, and we like to add a bit of tahini to the mix to bind it all together.

Ingredients

  • 2 tbsp bulgar wheat
  • a pinch of salt
  • 2 tbsp

Method

Start by mixing the bulgar wheat, salt and boiling water, cover and leave for 5 minutes.

Chop the lamb, onion, garlic and chilli as small as you can, but don’t use a food processor as it will affect the texture, and this is the whole point of this dish. Combine with the remaining ingredients and mix well. Form into small balls about the size of a whole walnut and serve.

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