Kubeh is the dish I most closely associate with my Savta (Grandmother). Not a Friday went by that she didn’t make kubeh—the finicky-to-shape dough made of kneaded bulgur and flour, barely held together. Yet in her hands, the dough was easily manipulated into a thin shell that held within it a ground beef and onion filling, then fried and eaten hot straight from the pan. Almost every memory I have of my Savta’s house includes her making kubeh, with my siblings, cousins, and me fighting to get our hands on the next one to come out of the oil.

Kubeh isn’t easy to shape, but once you get the hang of it, it works. Remember: a bowl of water is your friend. Keep dipping your finger in water as you manipulate the dough. The longer it takes to shape, the drier the dough will become—the more water you’ll need. If, like my Savta, you choose to make these every Friday for Shabbat, you’ll become a pro. If, on the other hand, you only make them occasionally, be patient with yourself as you shape them.

Cooks notes: Makes 40-45 kubeh and takes close to two hours to shape that many, you can easily halve the recipe.

INGREDIENTS:

Filling:

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

Kubeh Shell:

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

METHOD:

1. Make the filling: Heat the oil in a large sauté pan over medium heat. Add the onion and sauté until soft, about 8–10 minutes. Add the beef and continue cooking, stirring until browned. Season with salt and pepper. Set aside to cool.
2. Make the shell dough: Wash the bulgur in a fine-mesh sieve and squeeze dry. Place it in a large bowl with the flour, oil, and salt. Knead vigorously for at least 15 minutes, adding water as needed, until a smooth paste forms.
3. Alternative method: Divide the mixture into two or three batches and pulse in a food processor, adding a tablespoon of water as needed until the dough starts to clump together (about 3 minutes). Squeeze a bit between your hands—if it sticks together, it’s ready. If not, process a bit longer and add a drop more water. Toward the end of shaping, if the dough dries out, knead again or pulse briefly in the processor.
4. Shape and fill the kubeh: Wet your hands with cold water. Take a lump of dough (about the size of an egg). Hold it in your non-dominant hand and make a hole with the thumb of the opposite hand. Shape into a long, slim, oval shell. Add 1 tablespoon of the filling. Close the opening and smooth the seam.
5. Alternative method: Pat the dough open to cover your palm. Add 1 tablespoon of filling. Close your hand into a fist around the filling, then smooth and seal the top and bottom to form a torpedo shape. Use slightly wet fingers to seal any cracks.
6. Fry the kubeh: Heat 2 cm (1 inch) of vegetable oil in a frying pan. Fry the kubeh in batches, turning to brown evenly on all sides. Drain on a paper towel and serve hot or at room temperature.

MAKE AHEAD:

Kubeh is best served fresh, but it can be made up to 3 hours before serving. Cover loosely with aluminium foil to retain some heat, but not so tightly that the kubeh begin to steam.

You can freeze shaped but unfried kubeh:

• Freeze in a single layer on a tray
• Once frozen, transfer to a sealed plastic bag
• Freeze for up to one month

To cook from frozen:
Defrost fully. Use wet fingers to seal any cracks that may have formed. Fry as directed.