Kubbeh Dumplings in Tomato Broth

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Kubbeh are stuffed semolina-and-bulgur dumplings beloved across the Sephardic and Mizrahi Jewish kitchens of Israel. In this version, each tender dumpling hides a fragrant filling of spiced ground beef and is gently simmered in a bright, paprika-laced tomato broth. The result is a deeply comforting one-bowl meal that smells like an entire afternoon of slow cooking.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 45 gCarbs
• 6 gFiber
• 10 gSugar
• 28 gProtein
• 720 mgSodium
• 900 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 20 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the kubbeh dough

• 1 cup fine #1 bulgur wheat
• 3/4 cup semolina flour
• 1/2 lb (225 g) lean ground beef
• 1 small yellow onion, finely grated
• 1 tsp baharat or allspice
• 1 tsp fine sea salt
• 2 to 3 tbsp cold water, as needed

For the meat filling

• 1/2 lb (225 g) ground beef (about 15% fat)
• 1 small yellow onion, finely diced
• 1 tsp baharat or allspice
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped flat-leaf parsley

For the tomato broth

• 3 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp sweet paprika
• 1 tsp baharat
• 1/2 tsp ground cumin
• 4 cups (960 ml) chicken stock
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 tsp sugar
• 1 1/2 tsp kosher salt, plus more to taste
• Fresh flat-leaf parsley and a squeeze of lemon, to serve

Directions

1. Rinse the bulgur in cool water, drain well, then soak in warm water for 20 minutes until softened. Drain and squeeze out excess moisture.
2. Make the dough: pulse the drained bulgur, semolina, ground beef, grated onion, baharat, and salt in a food processor until a cohesive dough forms. Add cold water 1 tablespoon at a time if it feels dry. Knead briefly on a semolina-dusted surface; the dough should hold together when pressed.
3. Make the filling: sauté the diced onion in 1 tbsp oil over medium heat for 5 minutes until softened. Add the ground beef, baharat, cumin, salt, and pepper and cook 6 to 8 minutes, breaking it up, until browned. Stir in parsley, spread on a plate, and chill 15 minutes.
4. Shape the kubbeh: moisten your hands and flatten a golf-ball-sized piece of dough (about 2 tbsp) into a 1/4-inch-thick oval in your palm. Spoon 1 tsp of the cooled filling in the center, fold the dough over, and pinch to seal. Roll gently into an egg or torpedo shape. Repeat to make about 16 dumplings.
5. Start the broth: heat the olive oil in a wide pot over medium heat. Add the onion and cook 5 to 6 minutes until translucent, then stir in the garlic, tomato paste, paprika, baharat, and cumin; cook 2 minutes until brick-red and fragrant.
6. Pour in the chicken stock and crushed tomatoes, add the sugar and salt, and bring to a gentle simmer. Taste and adjust seasoning; the broth should be punchy and well-seasoned since it will flavor the dumplings.
7. Slide the kubbeh into the simmering broth. Cook uncovered at a gentle (not rolling) simmer for 18 to 22 minutes, turning once halfway through, until the dumplings are firm, hold their shape, and the filling is cooked through.
8. Ladle 4 dumplings and a generous amount of broth into each bowl. Finish with chopped parsley and a squeeze of lemon juice, and serve hot with crusty bread.

Cook’s Notes

• Keep your hands damp, not wet, while shaping — wet hands make the dough slippery and hard to seal.
• If the bulgur dough feels too soft to shape, rest it in the fridge for 20 minutes; if it cracks, knead in a teaspoon of warm water.
• Always simmer, never boil, the broth once the kubbeh are in — a hard boil can split the dumplings.
• Raw shaped kubbeh freeze beautifully on a parchment-lined tray, then transfer to a bag; drop frozen dumplings directly into simmering broth and add 5 extra minutes of cook time.
• Baharat is the key to authentic flavor; if you don't have it, substitute 1 tsp each of allspice and black pepper plus 1/2 tsp each of cinnamon and clove.

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