1
Step 1
10 minSoak the bulgur wheat in boiling water for 10 minutes until tender.
Ingredients used:
- 1 cup•bulgur wheat
- 1.5 cup•water
Experience a comforting vegetarian twist on the classic kubbeh with these tender bulgur dumplings, simmered and coated in a tangy, spiced sauce. Infused with parsley, mint, and chiles, and finished with a luscious tahini sauce, it's a total flavor bomb that will leave you craving more.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 50 min | Servings 4 | Serving Size 1 bowl (2 cups kubbeh with sauce) | Est. Calories 576 per serving |
Carbs 55.7g (20%) | Protein 17.2g (34%) | Fats 23.3g (30%) | Daily Diet 2000 cal (29%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
bulgur wheat
1 cup
fine
olive oil
2 tbsp
cumin
1.5 tsp
Aleppo chile flakes
1 tsp
red pepper paste
1.5 tbsp
water
1.5 cup
boiling
flour
0.5 cup
garlic
1 clove
crushed
onion
1 piece
large, finely chopped
olive oil
¼ cup
red pepper paste
1 tbsp
lemon juice
2 tbsp
bulgur wheat
1 cup
fine
olive oil
2 tbsp
cumin
1.5 tsp
Aleppo chile flakes
1 tsp
red pepper paste
1.5 tbsp
water
1.5 cup
boiling
flour
0.5 cup
garlic
1 clove
crushed
onion
1 piece
large, finely chopped
olive oil
¼ cup
red pepper paste
1 tbsp
lemon juice
2 tbsp
cumin
1 tsp
ground
pomegranate molasses
3 tbsp
parsley
1 bunch
chopped
mint
1 bunch
chopped
red chile
1 piece
finely sliced
tahini sauce
0.5 cup
Soak the bulgur wheat in boiling water for 10 minutes until tender.
Mix the soaked bulgur with olive oil, cumin, Aleppo chile flakes, red pepper paste, and flour. Add crushed garlic and combine to form a dough.
Shape the dough into small balls.
For the sauce, heat olive oil in a pan and sauté chopped onions until golden.
Add red pepper paste, lemon juice, ground cumin, and pomegranate molasses to the pan. Stir and cook until the sauce thickens.
Simmer the bulgur balls in the sauce for 10 minutes until they absorb the flavors.
Serve the kubbeh hot, garnished with chopped parsley, mint, sliced red chile, and drizzled with tahini sauce.
