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Kubbeh Bil Sinyeh

كبة بالصينية

Kubbeh, or kibbeh, is a Middle Eastern dish made of bulgur and ground beef. It's either made in the form of balls, patties, or flat in pan. However, making the ball or patty versions is super time consuming. That's where kubbeh bil sinyeh wins. Its much quicker than the other two versions, but it's still amazing! This meatloaf-like dish is a Middle Eastern specialty that is always a big hit. Some people make this with ground lamb, but I prefer beef. 

Kubbeh bil sinyeh consists of two layers of fine bulgur, ground beef, onions, and spices. In between the two layers is a layer of cooked ground beef and pine nuts.

Kubbeh bil sinyeh can be made a day before and baked the day you want to eat it. Make it for dinner and serve it with a cucumber and yogurt salad or a simple tomato and cucumber salad


Kubbeh Bil Sinyeh 

كبة بالصينية

Servings: 8 servings 

Prep Time: 50 minutes 

Cook Time: 1 hour


Kubbeh Dough:

1 cup extra fine bulgur

1/2 white onion, quartered 

1/2 teaspoon salt 

1/2 teaspoon seven spice (or allspice) 

1/4 teaspoon black pepper 

1/4 teaspoon cinnamon 

1/2 pound ground beef (or lamb) 

Meat Filling:

2 tablespoons ghee 

1/4 cup pine nuts 

1/2 white onion, diced 

1/2 pound ground beef (or lamb)

3/4 teaspoon salt 

1/2 teaspoon seven spice (or allspice) 

1/4 teaspoon black pepper 

Pinch of cinnamon 

2 tablespoons pomegranate molasses 


1) In a medium bowl, soak bulgur in hot water for 30 minutes. Drain in a sieve and set aside. 

2) Preheat your oven to 400*F. 

3) Meat filling: In a skillet, add ghee and pine nuts and toast on medium heat. Once the pine nuts are golden brown, set aside 25-30 pine nuts. Leave the rest in the skillet. 

4) Add the white onion, meat, salt, seven spice, black pepper, and cinnamon. Mix well and continue to cook it on medium heat for 20 minutes. Once the meat is fully cooked, add the pomegranate molasses. 

5) Kubbeh dough: In a food processor, combine onion, salt, seven spice, black pepper, cinnamon. Pulse until the onions are shredded. Add the meat and bulgur. Pulse until well combined. Divide into two halves. 

6) Oil a 10" round pan (or a pan of similar size) and press down one half of the kubbeh dough. Top with the meat mixture. Press down the second half of the kubbeh dough. Smooth out the top so the kubbeh is even on all sides. 

7) Pre-cut the kubbeh in your preferred style. Brush the kubbeh with vegetable oil. Decorate with the remaining pine nuts. 

8) Bake the kubbeh, uncovered, for one hour. 

9) When the kubbeh is fully cooked, cut over the design you made before baking. Let the kubbeh rest for 5 minutes before serving. 


- I find that it's easiest to shape the kubbeh dough using oiled hands. 

- It's very important to use extra fine bulgur. If you use coarse bulgur, the kubbeh will be very coarse and dry. 

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