Kubbeh Pie Recipe

Introduction

Kubbeh Pie is a savory Middle Eastern dish featuring a spiced beef and bulgur shell filled with a rich, nutty ground beef mixture. It’s baked to golden perfection and often served with a creamy tahini sauce for added depth. This comforting pie makes a wonderful main course or special occasion treat.

Ingredients

• 10 ounces extra-lean beef, 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 them for easier grinding.
2. Step 2: Toast the nuts by spreading walnuts and pine nuts on a baking sheet on separate sides. Bake until lightly golden, about 5 to 7 minutes.
3. Step 3: Soak the bulgur in 1 3/4 cups cold water in a large bowl for 15 to 30 minutes, until the bulgur absorbs all the water.
4. Step 4: Heat 1/4 cup olive oil in a skillet over medium heat. Fry the diced onions until soft and translucent, about 8 minutes. Add ground beef, salt, allspice, cinnamon, and pepper. Cook, breaking up the meat, until water evaporates, about 4 minutes. Remove from heat, mix in toasted nuts, and set aside. This filling can be prepared up to 1 day ahead.
5. Step 5: Prepare the shell by processing the quartered onion, salt, and spices in a food processor until finely ground. Add partially frozen beef in batches and process until smooth and pasty. Add soaked bulgur and pulse until combined. Transfer to a bowl and knead briefly until smooth. Use immediately or refrigerate up to 1 day.
6. Step 6: Preheat oven to 375 degrees and 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 a generous overhang. Divide the shell mixture in half and spread one half evenly over the base. Using the plastic overhang, lift this layer out and set aside to become the pie top.
8. Step 8: Grease the baking dish with ghee or olive oil. Spread the remaining shell mixture evenly in the dish. Spoon in the filling and press it down evenly. Carefully place the top layer over the filling, discard the plastic wrap, and smooth it out. Brush with ghee or olive oil.
9. Step 9: Using a sharp knife, score the top layer to form a geometric pattern (diamonds for rectangle, diamonds or wedges for round). Cut all the way through to define serving sizes. Optionally, press slivered almonds or pine nuts into the pattern.
10. Step 10: Bake uncovered for 35 to 45 minutes until golden brown. Check occasionally and brush with more ghee or oil if dry. Let cool 10 minutes before slicing. Serve hot or at room temperature.
11. Step 11: For the tahini sauce, mix tahini, lemon juice, yogurt, sea salt, and 4 tablespoons water in a bowl until smooth. It may seize initially but will smooth out with stirring. Serve alongside the kubbeh.

Tips & Variations

• Use extrafine bulgur for a smooth shell texture; coarse bulgur won’t work as well.
• Partially freezing the beef cubes makes processing easier and ensures a smooth dough.
• Try garnishing with toasted pine nuts or slivered almonds for a pleasant crunch and presentation.
• The filling can be made a day ahead to save time on baking day.
• For a vegetarian version, try substituting the meat with sautéed mushrooms and lentils.

Storage

Store leftover kubbeh pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees until warmed through to keep the crust crisp. The tahini sauce is best kept separate and refrigerated; stir before serving as it may thicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the kubbeh dough without a food processor?

While a food processor gives the smoothest dough, you can finely chop the onions and beef by hand and soak the bulgur well. Knead thoroughly to combine, but texture may be less smooth.

What can I serve with kubbeh pie?

Kubbeh pie pairs beautifully with a fresh salad, pickled vegetables, or a side of yogurt. The tahini sauce served alongside adds a creamy, tangy complement.

Kubbeh Pie Recipe

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★★★★★

4.8 from 87 reviews

• Author: Isabella
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x

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Description

Kubbeh Pie is a Middle Eastern specialty featuring a savory bulgur and beef shell filled with a spiced ground beef and nut mixture, baked to golden perfection. This traditional dish combines aromatic spices like allspice, cinnamon, and cumin with toasted walnuts and pine nuts for a luscious, hearty meal, typically served with a tangy tahini sauce.

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Ingredients

Scale 1x2x3x

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

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

Tahini Sauce (Optional)

• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup plain yogurt
• 1/2 teaspoon sea salt

For greasing and baking

• Melted ghee or olive oil
• Slivered almonds or pine nuts (optional, for garnish)

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Instructions

1. Freeze beef cubes: Place the beef cubes in a single layer on a parchment-lined plate or cutting board and put in the freezer to partially freeze for about 1 hour to make grinding easier.
2. Toast nuts: Add walnuts and pine nuts to a baking sheet, spread in even layers on separate sides, then bake at 350°F for 5 to 7 minutes until lightly golden.
3. Soak bulgur: Place bulgur in a large bowl and cover with 1 3/4 cups cold water. Let soak for 15 to 30 minutes until the water is fully absorbed.
4. Cook filling: Heat olive oil in a skillet over medium heat. Sauté diced onions until translucent and soft, about 8 minutes. Add ground beef, salt, allspice, cinnamon, and pepper, cooking until the meat browns and released water evaporates, about 4 minutes. Stir in toasted nuts, remove from heat, and set aside.
5. Prepare shell mixture: In a food processor, combine quartered onion, salt, and spices and process until finely ground. Add partially frozen beef in batches and process until smooth and pasty. Add soaked bulgur and pulse until combined. Transfer to a bowl and knead briefly until smooth.
6. Preheat oven and prepare hands: Heat oven to 375°F and have a bowl of ice water nearby to wet your hands for shaping.
7. Assemble pie base: Line a 10- to 12-inch round or 9-by-13-inch baking dish with plastic wrap, leaving overhang. Divide shell mixture in half. Spread one half evenly over lined dish, then lift out using plastic overhang and set aside as top layer.
8. Fill pie: Generously grease baking dish with ghee or olive oil. Spread remaining half of shell mixture evenly in bottom of pan. Spoon filling atop and press flat. Place reserved top layer over filling, discard plastic wrap, and gently smooth out. Brush top with ghee or olive oil.
9. Score pie top: Using a sharp knife, score the top in geometric patterns (diamond or wedge shapes). Cut through all layers along the lines for serving sizes and press slivered almonds or pine nuts into each diamond if desired.
10. Bake: Bake uncovered at 375°F for 35 to 45 minutes until golden brown. Check occasionally; if dry, brush with more ghee or olive oil. Cool for 10 minutes before slicing.
11. Prepare tahini sauce (optional): Mix tahini, lemon juice, yogurt, sea salt, and 4 tablespoons water in a bowl until smooth. Stir thoroughly until sauce smooths out despite initial seizing. Serve alongside kubbeh pie.

Notes

• Freezing the beef cubes before processing helps achieve a smooth, uniform shell texture.
• Toast nuts carefully to bring out flavor without burning.
• Use a plastic wrap liner for easy removal and shaping of the shell layers.
• Wet your hands with ice water when shaping to prevent sticking.
• The pie can be served hot or at room temperature.
• Tahini sauce adds a creamy, tangy complement but is optional.
• Shell and filling mixtures can be prepared a day in advance for convenience.

• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Kubbeh, Kubbeh Pie, Middle Eastern, bulgur, ground beef, nuts, baked pie, tahini sauce, traditional, savory pie