Kubbeh , the noun based from Arabic verb "to form into a ball",  is a dish made with lamb or beef, burgul and pine nuts into oval or round shape. Very popular in Lebanon,  Syria and Israel . 

Jews who came from Arab countries brought with them their cuisine heritage and adopted recipes.  Kubbeh can be eaten fried, baked or raw  and can be made with rice or semolina too .  

Fried Kubbeh

Soak bulgur in water for 20 minutes. Squeeze out as much watr as possible.  Place onion, burghur, 1/2 lb beef and  herbs in a food processor and run the machine to grind it into a fine dough. Add a little water if it becomes too hard. Season with salt, pepper, pcumin and cinnamon. Chill.

Chop 1 onion and cook it in oil until translucent. Add beef and stir until the redness disappeared. Season with salt, pepper and baharat.

Wet your hands , make balls with the dough and using your finger to make a hole in each patty, aiming at having a thin wall. Place 2 teas filling inside each patty and close giving them an oval shape. Deep fry .

Rice Kubbeh

Grind the meat twice in a food processor until it has attained a pasty consistency. Add powdered rice and salt.  Put it through the food processor again.

Make balls . Stuff with mixture of toasted pine nuts, 1/4 a teaspoon chicken fat . Seal the kibbeh and form them into little flat-bottomed "hills". Fry them until brown. Put them in a large casserole, barely covered with water and let the water boil. Add the juice of two lemons. Simmer until water has evaporated .

Kubbeh in Sour soup

Dough

Filling

Fry the meat cuts in a small amount of oil.  Grind (coarse).

Prepare the dough by mixing all ingredients. Wet your hands, and shape small balls. Fill with 1 tesp of meat and seal.

Heat toil, fry the garlic until gold, add scallions and spinach leaves , mix well. Cook about 10 minutes. Cover with water and continue to cook. Add lemon juice . Add kubbeh to the boiling soup, and continue cooking about 15 minutes.

Sweet Potato Kubbeh

Preheat oven to 375 degrees. Place all ingredients beside the oil in a food processer until thoroughly blended. Add a little bit more flour if needed.

Grease an 8-inch square pan with oil. Pour the mixture into it and pour 1 oil over the top. Bake for 20 to 25 minutes or until the surface looks dry.

Burgul dumplings for soup

1 C of each burgul, flour, chopped onion, 1/4 C chopped parsley, salt & pepper

Put Burgul in a bowl and add enough water to cover. Let soak for thirty minutes . Saute the onion till translucent in some olive oil. Let cool. Add the flour, onions, herbs to the burghul and mix. Add more water  if needed. Season with salt and pepper.

Form the dumplings into small balls. Refrigerate until ready to use.

Burgul Salad

Chicken with Burgul

2 tabs olive oil
1 teas unsalted butter
1 chicken cut into pieces
salt & pepper
1 chopped onion
2 chopped cloves garlic
2 cups chicken soup
1 cup burgul
1 teaschopped fresh mint leaves

Heat oil with the butter in a large skillet over medium heat. Sprinkle the chicken pieces with the salt & pepper, and saute a few pieces at time, until golden brown. Transfer to a plate Remove all
but 1 some fat from the skillet. Add the onion and cook over low heat, add garlic and cook longer.

Return the chicken to the skillet, stir in the soup and boil. Reduce the heat and simmer, covered, for 20 minutes. Remove the chicken to a plate.

Put burgul in skillet . Mix well and return the chiken. Cook , covered until chicken and burgul are tender and liquid has ebsorbed. Fluff bulgur and sprinkle mint leaves on top.

Beef and Burgul Salad

1 c burgul
1 c boiling water
600 gr' cubed beef
300 gr' cubed tomatoes
Baby greens
2 sliced cucumbers
chopped fresh mint leaves

Combine burgul and water in a bowl. Cover until liquid is absorbed, fluffing occasionally . Heat oiled pan. Add cubed beef and cook until browned all over and tender. Remove from pan, cover.

Add tomatoes and onion to pan and cook until tomatoes are tender. Remove from pan. Combine burgul, beef, tomato mixture and remaining ingredients in a large bowl.