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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven and prepare hands: Heat oven to 375°F and have a bowl of ice water nearby to wet your hands for shaping.
- 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.
- 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.
- 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.
- 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.
- 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
