Kubbeh
Bulgur shells around a filling of beef and onion, deep fried until the crust cracks.
What it costs to cook
from ₪4.61 a serving
- Yochananof~₪4.61/serving₪27.63 for the whole dishcheapest
- Keshet Teamim~₪4.65/serving₪27.89 for the whole dish
- Shufersal~₪4.79/serving₪28.74 for the whole dish
- Hazi Hinam~₪4.92/serving₪29.49 for the whole dish
- Carrefour~₪4.98/serving₪29.86 for the whole dish
- Rami Levy~₪4.99/serving₪29.94 for the whole dish
- Victory~₪5.00/serving₪30.00 for the whole dish
- Tiv Taam~₪6.16/serving₪36.93 for the whole dish
- Mahsanei HaShuk~₪7.73/serving₪46.36 for the whole dish
- Osher Adnot everything found (5/7)
ℹ How we count
Chain prices as of 15 October 2026. Only what goes into the dish is counted, not the rest of the pack, at the price most of the chain's branches charge. Not counted: water, salt, salt, and black pepper.
Ingredients
shell
filling
to serve
Nutrition per serving
- 455
- kcal
- 20.2
- protein, g
- 18.8
- fat, g
- 53.8
- carbs, g
Method
- 1
Soak the bulgur in the warm salted water for twenty minutes until it swells and no water is left in the bowl.
- 2
Work the semolina into the bulgur and knead for several minutes until the dough is smooth and holds a shape. Rest it covered.
- 3
Fry the onion in the olive oil until golden.
- 4
Add the beef and break it up as it cooks, then season with baharat, salt and pepper and stir in the pine nuts. Cool the filling completely.
- 5
Take a ball of dough, hollow it with a wet thumb, fill it and seal it into a torpedo. Keep your hands wet and the shells will not crack.
- 6
Deep fry a few at a time until dark golden and floating. Drain and serve with lemon.
