Kubbeh Pie Recipe

Introduction

Kubbeh Pie is a flavorful Middle Eastern dish featuring a tender bulgur and spiced beef shell filled with a savory ground beef and nut mixture. It’s baked to golden perfection and often served with a tangy tahini sauce, making it a comforting and satisfying meal.

Ingredients

• 10 ounces extra-lean beef (round cuts such as eye, top and bottom round, or top sirloin or tip), trimmed and cut into cubes
• 1 3/4 cups extrafine (No. 1) bulgur
• 1 small yellow onion, quartered
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• Melted ghee or olive oil, for greasing and baking
• Slivered almonds or pine nuts (optional), to garnish
• 1/2 cup coarsely chopped walnut pieces
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 medium or 1 large yellow onion, finely diced (about 2 cups)
• 1 pound ground beef
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup plain yogurt
• 1/2 teaspoon sea salt

Instructions

1. Step 1: Heat the oven to 350 degrees. Place the beef cubes in a single layer on a parchment-lined plate or cutting board and freeze for about 1 hour to partially freeze, making them easier to grind.
2. Step 2: Toast the walnuts and pine nuts on a baking sheet, spreading them on separate sides. Bake until lightly golden, about 5 to 7 minutes.
3. Step 3: Soak the bulgur in 1 3/4 cups of cold water in a large bowl for 15 to 30 minutes until all water is absorbed.
4. Step 4: Heat olive oil in a skillet over medium heat. Fry diced onions until translucent and soft, about 8 minutes. Add ground beef, salt, allspice, cinnamon, and pepper. Cook, stirring to break up meat, until water evaporates, about 4 minutes. Remove from heat and mix in toasted nuts. Set aside.
5. Step 5: Prepare the shell by processing the quartered onion, salt, and spices in a food processor until finely ground. Add frozen beef cubes in batches and process until smooth and pasty. Add soaked bulgur and pulse to combine. Knead briefly until smooth. Use immediately or refrigerate up to 1 day.
6. Step 6: Preheat oven to 375 degrees. Prepare a bowl of ice water to wet your hands for shaping the kubbeh.
7. Step 7: Line a 10- to 12-inch round or 9-by-13-inch rectangular baking dish with plastic wrap, leaving an overhang. Divide shell mixture in half. Spread one half evenly in the dish, wetting hands to ease spreading. Lift this layer out using the plastic wrap and set aside—it will be the pie’s top.
8. Step 8: Grease the baking dish with ghee or olive oil. Spread remaining shell mixture evenly in the bottom. Spoon filling inside and press evenly. Carefully flip the reserved top layer over the filling, discard plastic wrap, and smooth it out. Brush generously with ghee or olive oil.
9. Step 9: Score the top layer with a sharp knife to create a geometric pattern. For rectangular dishes, use a diamond pattern with diagonal lines; for round dishes, divide into sections and create diamonds inside. Cut all the way through to define serving sizes. Optionally, press slivered almonds or pine nuts onto the top.
10. Step 10: Bake uncovered for 35 to 45 minutes until golden brown. Check occasionally and brush with more ghee or olive oil if it looks dry. Allow to cool for 10 minutes before slicing and serving hot or at room temperature.
11. Step 11: To make the tahini sauce, mix tahini, lemon juice, yogurt, salt, and 4 tablespoons water in a bowl until smooth. It will seize at first—keep stirring until it smooths out. Serve alongside the kubbeh pie.

Tips & Variations

• Use extrafine bulgur for the best texture in the shell. If unavailable, soak regular fine bulgur longer until fully softened.
• For added richness, try using ghee when greasing and brushing the pie instead of olive oil.
• Walnuts can be replaced with pine nuts or almonds, toasted for extra flavor.
• The tahini sauce can be adjusted with extra lemon juice or yogurt to suit your taste and desired consistency.
• Prepare the filling and shell dough a day ahead to save time on baking day.

Storage

Store leftover kubbeh pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350 degrees until warmed through, about 15 to 20 minutes. The tahini sauce should be kept refrigerated and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make kubbeh pie gluten-free?

Traditional kubbeh pie uses bulgur wheat, which contains gluten. For a gluten-free version, you could try substituting soaked quinoa or finely ground gluten-free grains, though the texture will vary.

How do I know when the kubbeh pie is fully cooked?

The top should be golden brown and firm to the touch. The filling inside will be cooked through once the surface is browned and the pie has baked for the recommended 35 to 45 minutes.

Kubbeh Pie Recipe

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Kubbeh Pie is a traditional Middle Eastern baked casserole combining a spiced meat and nut filling encased in a tender bulgur and ground beef shell. This dish features aromatic allspice, cinnamon, and cumin with a crunchy nutty texture and is beautifully topped with a geometric scored crust. Served warm or at room temperature, it pairs perfectly with a tangy tahini sauce for a rich cultural experience.

• Author: Luna
• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

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For the Shell:

• 10 ounces extra-lean beef (round cuts such as eye, top and bottom round, or top sirloin or tip), trimmed and cut into cubes
• 1 3/4 cups extrafine (No. 1) bulgur
• 1 small yellow onion, quartered
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• Melted ghee or olive oil, for greasing and baking

For the Filling:

• 1/2 cup coarsely chopped walnut pieces
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 medium or 1 large yellow onion, finely diced (about 2 cups)
• 1 pound ground beef
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper

For the Tahini Sauce:

• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup plain yogurt
• 1/2 teaspoon sea salt
• 4 tablespoons water (to adjust consistency)

Optional Garnish:

• Slivered almonds or pine nuts for decorating the top

Instructions

1. Prepare the meat for the shell: Place the beef cubes in a single layer on a parchment-lined plate or cutting board. Freeze for about 1 hour until partially frozen to facilitate easier grinding.
2. Toast the nuts: Spread walnuts and pine nuts separately on a baking sheet. Bake in a preheated oven at 350°F for 5 to 7 minutes until lightly golden and fragrant. Remove and set aside.
3. Soak the bulgur: In a large bowl, soak the extrafine bulgur in 1 3/4 cups cold water for 15 to 30 minutes until fully absorbed.
4. Cook the filling: Heat 1/4 cup olive oil in a skillet over medium heat. Sauté diced onions until soft and translucent, about 8 minutes. Add ground beef, salt, allspice, cinnamon, and black pepper. Cook, stirring frequently, until meat is browned and moisture evaporates, approximately 4 minutes. Stir in toasted nuts and remove from heat. The filling can be prepared up to one day ahead.
5. Make the shell dough: In a food processor, blend quartered onion, salt, allspice, cinnamon, cumin, and black pepper until finely ground. Add the partially frozen beef cubes in batches and process until a smooth, pasty mixture forms. Add the soaked bulgur and pulse to combine. Transfer mixture to a bowl and knead briefly until smooth and uniform. Dough can be refrigerated up to one day before use.
6. Preheat the oven and prepare for assembling: Heat oven to 375°F. Prepare a bowl of ice water nearby to moisten your hands, preventing sticking while shaping the kubbeh.
7. Assemble the pie base and top: Line a 10-12 inch round or 9×13 inch rectangular baking dish with plastic wrap, leaving plenty of overhang. Divide the shell mixture in half; spread one half evenly over the base of the lined dish. Lift this layer out using the plastic wrap and set aside temporarily—it will become the pie’s top layer.
8. Prepare the final layers in the baking dish: Grease the baking dish generously with ghee or olive oil. Spread the remaining shell mixture evenly on the bottom of the pan. Add the filling on top and press it evenly. Carefully flip the reserved top shell layer over the filling, removing the plastic wrap. Gently press and smooth it down to seal. Brush the entire surface generously with melted ghee or olive oil.
9. Score the top crust: Using a sharp knife, score a geometric pattern on the top layer, rinsing the knife between cuts. For rectangular dishes, create a diamond pattern with diagonal intersecting lines. For round dishes, divide into quarters or eighths, then create diamond patterns within each section. Score fully down to the base, delineating individual serving pieces. Optionally, press slivered almonds or pine nuts into each diamond shape for garnish.
10. Bake the kubbeh: Bake uncovered for 35 to 45 minutes until the top is golden brown. Check occasionally and brush with additional ghee or olive oil if the surface appears dry. Remove from oven and allow to cool for 10 minutes before slicing.
11. Prepare the tahini sauce: Whisk together tahini, lemon juice, plain yogurt, sea salt, and 4 tablespoons water in a bowl until smooth and uniform. The sauce will thicken initially but will smooth out with continued stirring. Serve alongside the kubbeh pie.

Notes

• Partially freezing the beef cubes before processing helps achieve a smoother dough consistency for the shell.
• Soaking bulgur until fully hydrated is essential for the right texture in the shell.
• Toasting nuts enhances their flavor and adds a pleasant crunch to the filling.
• This dish can be assembled a day ahead and refrigerated before baking.
• Use wet hands when shaping and smoothing the dough to prevent sticking.
• Ghee or olive oil can be used interchangeably for greasing and brushing the crust.
• The tahini sauce complements the kubbeh with its creamy and tangy notes but can be omitted if preferred.
• Leftovers can be stored refrigerated for up to 3 days and reheated gently.

Keywords: Kubbeh Pie, Middle Eastern casserole, bulgur shell, spiced beef filling, tahini sauce, baked kubbeh, traditional Middle Eastern recipe