The English word “gourmet” derives from the Persian word for stew, "Ghormeh"






Originated in the Middle East , wheat has been a staple food since ancient times . Is is used in making Kubbeh, salads, stews or pilaf.  

The Greeks believed it was a gift from Demeter, the goddess of agriculture.

Whole grains contain the entire grain kernel, the bran, germ, and endosperm (heart). The outer covering is the part that contains the grain’s fiber and many of its vitamins and minerals.

Wheat easily processed into various types of food. Wheat is the major ingredient in most breads, crackers, cookies, doughnuts, muffins, macaroni, pizza, and many prepared dishes. Wheat is common thickener in soups and sauces.


It is called Kubbeh in Israel and Iraq, Kubeba in Egypt and Kibbeh in Lebanon and Syria. It is a staple dish from all over the Middle east , but it is different from country to country.

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

3/4 lb bulgur
3/4 lb ground beef or lamb 
2 onions
4 tabs chopped mint leaves
1 tabs chopped parsley
1 teas baharat
1 tesp cumin
1 tsp cinnamon
Salt and pepper
Oil for frying

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

600 gr' cubed beef
1.5 cups powdered rice
1/2 cup toasted pine nuts
1 Tab chicken fat
Lemon juice

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


1 cup matzo meal
1 1/2 cup semolina
1 cup water
1 teaspoon salt


1 pound beef
oil for frying
salt and peppper to taste
6 cloves garlic
10 chopped scallions (green and white parts)
olive oil
300 gr' chopped spinach leaves 
lemon juice

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

2 cups mashed potatoes
1 cups fine bulgur pre-soak in boiling water , drain and mixed with 2 tesp salt
white pepper
1 chopped onion chopped
1/2 cup flour

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

3/4 C burgul
2 c Cold water
1 c Chopped parsley
1 chopped onions
1/4 C chopped mint
1/4 C Olive oil
2 tabs Lemon juice
Salt & pepper
2 Firm ripe tomatoes
1/4 c Lemon juice mixed with 1/2 ts Salt

Place burgul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain . Spread onto a cloth and leave to dry further. Wash parsley well , shake off excess moisture and dry it.
Put burgul into a mixing bowl and add onion. Squeeze mixture with hand so that burgul absorbs onion flavour. Chop parsley and mint leaves and add to burgul . Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill before serving.


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.