How to make Boiled Kubbeh / Kubbeh Shliqeh (Assyrian Food)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in calories, and walnuts are often less expensive.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein, while rice is a budget-friendly substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs provide flavor with a longer shelf life, and frozen herbs are often cheaper.

In a bowl, place the semolina, bourghoul, and salt, and mix together.

Add the lukewarm water and mix together.

Use your hand to combine well to make a dough and let it sit for 20 minutes.

In a frypan over high heat, add the olive oil and fry the onion until cooked.

Add the ground beef and cook until brown.

Add salt, pepper, and dried parsley, mixing together, then turn off the heat and place in a bowl to cool.

If the dough has dried, add more lukewarm water.

Use a can and some plastic wrap to mold the kubbeh.

Dip your hand in some water, take a small piece of the dough, and make a small round ball.

Place it on the center of the can and flatten the dough.

Place a teaspoon of meat filling on the bottom half of the dough.

Pick up the top half of the dough with plastic wrap and seal the two edges.

Remove the plastic wrap and seal the edges again, making a moon shape.

In a large pot, add boiling water and turn on high heat, adding salt.

Add the kubbeh one at a time into the pot when the water starts boiling.

Cook for 20-25 minutes until they start rising to the top, then remove with a slotted spoon.

Cooking Techniques

Equipment Needed

Spice Level: