Shell
2 cups Fine Bulgur
400gms Extra Lean Mince Beef
1 tablespoon Salt

Meat Mixture
500gms Extra Lean Mince Beef
1 Onion (diced)
2 tablespoons Light Olive Oil
1 tablespoon Dried Parsley
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Vegetable Oil for frying

Ingredients

Assyrian Dishes © ALL RIGHTS RESERVED. 

Fried Kubba

Directions

• Soak the bulgur in cold water for 20 minutes
• On high heat add the olive oil in a frypan
• ​Add the onion & saute` for a minute
  
• Add the mince beef & fry until cooked
  
• Add the salt, pepper & parsley & mix together
  
• Remove from the heat into a bowl & set aside to cool down
  
• Grab a handful of the bulgur, squeeze the excess water out & place into a bowl
  
• In a large bowl add the bulgur, mince beef & salt & mix together with your hands
  
• Using a food processor, add 1/2 the mixture & process until a dough consistency. Process remaining mixture.
  
• Wet your hands & make a small ball of the shell mixture
  
• Make a dent with your finger in the centre of the kubba, 
  
  make a large opening by flattening the sides
  
• Close the top by squeezing the shell
• Make into torpedo shape with the palms of your hands
  
• ​Add the vegetable oil in a saucepan, heat the oil on high heat
  
• ​Add the kubbeh 2 at a time
  
• ​Fry the kubbeh on all sides until golden
  
• Strain excess oil & place on a paper towel dish