1542. Turkish Burghul Kubba

Delightful fun fact: the Turks also make kubba! There are some stark differences, but if there is anyone who knows how to make economical beyond-delicious food, it has to be the Turks. They are not shy of plenty of hard work, and the results pay off. The casing is simply extra-fine burghul and minimal seasoning/spices. Besides adding salt, pepper, and parsley to the onions and meat, that's all there is to it. I went on a limb and added some Madras curry powder, and it turned out phenomenal. Adapted from the wonderful Meliz.

Ingredients:

For the kubba casing:

1kg extra fine bulgur

1 tsp ground black pepper

2 tsp salt

2 tsp paprika

2.4 litres boiling hot water

For the filling:

3 Tbsp olive oil 

1kg beef mince

2 cups parsley, finely chopped

6 onions, finely chopped

1 scant tsp salt 

2 tsp Madras curry

3/4 tsp ground black pepper 

vegetable oil, to fry

Fresh lemon wedges to serve

Method:

Place the bulgur in a large deep dish or tray. Mix in the paprika, salt and pepper, then add the boiling hot water, stirring constantly with a large spoon. Keep stirring and adding the water until all the water has been added, and stirring until all the water has been absorbed for a few minutes. Cover the dish tightly with cling film and leave for a minimum of 4 hours.

Make the filling at least an hour before you are ready to make the Köfte, so that it has time to cool down. To make the filling, heat up the olive oil in the pan then brown the mince and the onion together on a medium heat for a few minutes. Once browned, add the salt, pepper and Madras, and cook for another 5-10 minutes. Turn off the heat, stir through the parsley and pour into a large shallow dish to cool. 

After 4 hours, take the cling film off the bulgur and start to knead and squeeze the dough for 10-15 minutes using the paddle attachment of a stand mixer, then bring the dough together. 

With wet hands, fill and shape the kubba. 

I recommend freezing the kubba overnight or for a couple of hours before frying in hot oil and serving immediately with plenty of fresh lemon wedges. (Freezing the kubba helps them keep their form while frying. Do not overcrowd the pot of oil, keep it to a maximum of four kubba at a time for optimal results.)

صحة و عافية