¡Kubbe! 
Kubbe!
This recipe is a family tradition. My great-grandfather from Syria taught it to my grandfather, my grandfather taught it to my grandmother, and she taught it to me. It's a recipe that takes me back to my childhood in Talca. It's quick to prepare and very easy.
Kubbe!
This recipe is a family tradition. My great-grandfather from Syria taught it to my grandfather, my grandfather taught it to my grandmother, and she taught it to me. It's a recipe that takes me back to my childhood in Talca. It's quick to prepare and very easy.
Cooking Instructions
- 1
First, gather all the mentioned ingredients.
- 2
Start by hydrating the bulgur. To do this, place the bulgur and the cup of cold water in a bowl. Let this mixture sit for 20 minutes or until the water has completely disappeared.
- 3
Once the bulgur is hydrated, add the ground beef to the bowl and mix until the two ingredients are well combined.
- 4
After mixing, season with garlic, cumin, oregano, all-purpose seasoning, and salt. To let the flavors blend better, I recommend letting the mixture rest in the refrigerator for a few minutes.
- 5
After a few minutes, you can form the mixture into balls or patties.
- 6
Preheat the oven to 400 degrees Fahrenheit and on a preheated tray with oil, place the balls or patties for about 20 minutes. And that's it! You can now enjoy the kubbe.
- 7
Optional 1: After taking them out of the oven, you can pass the balls or patties through a dish with melted butter and then serve them. The kubbe is very tasty when you do this, but for a healthier version, it's better not to.
- 8
Optional 2: Kubbe is a recipe that can also be enjoyed fried or raw. If you want to fry it, make sure the oil is very hot in a pan, and if you want to eat it raw, you should have freshly squeezed lemon juice seasoned with salt, coat the balls with this mixture, and let them rest for a few minutes to be ready to enjoy.
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