A twist on a classic Kubbeh, half baked, half fried! Those bite-size tarts take some effort to make but are worth every single bite …

Crust Ingredients

  • 500 Grams of Veal Meat
  • 1 KG of Fine White Bulgur
  • 1 Onion Peeled and cut into chunks
  • 1 TBSP All Spice
  • 1 TBSP Cinnamon
  • 1 ½ TBSP Salt
  • ½ TBSP Cumin
  • Mini Cup Cake Liners/Baking Cups

Filling Ingredients

  • 500 Grams of Veal Meat
  • 1 Medium Onion Diced Finely
  • 1 TBSP All Spice
  • 1 TBSP Cinnamon
  • ½ TBSP of Salt
  • 1 TBSP Pomegranate Molasses
  • 1 TBSP of Oil

Garnish Ingredients

  • Parsley Leaves
  • Lemon Slices
  • Pomegranate

Crust Directions

  • Make sure to wash the Bulgur thoroughly to ensure that it doesn’t have any small stones or impurities
  • Mix the spice ingredients, and visit your local butcher (unless you have a meat machine at home)
  • In a meat grinder add the Bulgur at the finest setting and let it run once
  • Also in the meat grinder add the 500 grams of Veil Red Met to and let it run once at the finest setting
  • Now mix both meat and bulgur, add the spices, and onion. Running all of the ingredients through the meat grinder at the finest setting
  • Your crust is now ready to go
  • You will need approximately 1 TBSP of Crust in each Cupcake liner, repeat until all are complete
  • Bake for 12-15 minutes until the crust is set
  • Take out of the cupcake liners and set aside

Filling Directions

  • In a tablespoon of oil cook the onions until translucent and set aside
  • In the same pan season the meat, and cook until it absorbs all juices/liquid, then add the onion and mix
  • Add a TBSP of Pomegranate Molasses and mix well before turning off the heat allowing the mixture to cool down

Assembly Directions

  • Fill each bakes crust with a teaspoon or two of the filling, pressing down firmly so the tops are equal. Top with your choice of garnish and serve




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