Kubeh Shell:

  • 750g (12 ounces) fine burghul
  • 120g (4 ounces) plain flour
  • 1 tablespoon vegetable oil
  • Salt


  • 1 small onion, finely chopped
  • 2 tablespoons vegetable oil
  • 450g (15 ounces) minced beef
  • Salt and pepper to taste

Make the filling:

Over medium heat in a large saute pan, add the oil and heat until shimmering, add the onion and saute until soft, about 8-10 minutes. Add the beef and continue cooking and stirring until the meat has changed color. Once all the meat is browned, season with salt and pepper and set aside to cool.

Make the shell:

Wash the burghul in a fine-mesh sieve and squeeze dry. Put it in a large bowl with flour, oil, and salt and knead vigorously for at least 15 minutes to achieve a smooth paste, adding a little water if necessary.

Shape and fill the shells:

Wet your hands with cold water. Take a small lump of the shell mixture (about the size of an egg) Holding in your non-dominant hand, make a hole in it with a finger of the opposite hand and use the hand holding the egg of dough to pat the paste around the finger and work it into a long, slim, oval shape, widening at the top.

If the pastry is cracked, wet your hands and use more paste to patch it up.

Fill the shell with about 1 tablespoon of the cooled filling. Close the opening and pat smooth.

Deep fry the kubeh in oil until rich brown on all sides, drain and serve hot or room temperature.