Vietnamese-style Kubbah qrāṣ

Ingredients

In this Vietnamese adaptation of Kubbah qrāṣ, we incorporate Vietnamese flavors and ingredients to give the dish a distinctively Southeast Asian twist. Instead of using traditional Lebanese spices, we use Vietnamese spices such as lemongrass, ginger, and fish sauce to infuse the patties with a fragrant and savory taste. Additionally, we serve the patties in a Vietnamese baguette and top them with pickled vegetables and fresh herbs, adding a refreshing and crunchy element to the dish. We alse have the original recipe for Kubbah qrāṣ, so you can check it out.

• 500g (1.1 lb) ground meat (beef or lamb) 500g (1.1 lb) ground meat (beef or lamb)
• 1 cup bulgur wheat 1 cup bulgur wheat
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lemongrass, finely chopped 1 tablespoon lemongrass, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Vietnamese baguettes, for serving Vietnamese baguettes, for serving
• Pickled vegetables (carrots, daikon radish, cucumber), for serving Pickled vegetables (carrots, daikon radish, cucumber), for serving
• Fresh herbs (cilantro, mint, Thai basil), for serving Fresh herbs (cilantro, mint, Thai basil), for serving
• Sriracha sauce, for serving Sriracha sauce, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the ground meat, bulgur wheat, onion, garlic, fish sauce, lemongrass, ginger, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties, about the size of a golf ball. Roll each patty in breadcrumbs to coat it evenly.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Fry the patties until they are golden brown and cooked through, about 4-5 minutes per side. Remove from the pan and drain on a paper towel.
4. 4.
   Slice the Vietnamese baguettes lengthwise and lightly toast them.
5. 5.
   To assemble the sandwiches, spread a layer of Sriracha sauce on the bottom half of each baguette. Place a few patties on top, followed by a generous amount of pickled vegetables and fresh herbs.
6. 6.
   Serve the Vietnamese-style Kubbah qrāṣ sandwiches immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor. Finely chop it to release its aromatic oils.
• Fish sauce — Look for a high-quality fish sauce with no added MSG or artificial flavors for the best taste. Adjust the amount according to your preference for saltiness.

Tips & Tricks

• For a spicier kick, add sliced fresh chili peppers or chili sauce to the sandwiches.
• You can make the patties in advance and refrigerate them until ready to fry.
• Experiment with different pickled vegetables such as pickled jalapenos or pickled onions for added flavor variations.
• If you prefer a lighter version, you can bake the patties in the oven instead of frying them.
• Customize the toppings by adding sliced cucumber, bean sprouts, or shredded lettuce to the sandwiches.

Serving advice

Serve the Vietnamese-style Kubbah qrāṣ sandwiches as a main course for lunch or dinner. They can be enjoyed on their own or paired with a side salad or Vietnamese-style coleslaw.

Presentation advice

Arrange the sandwiches on a platter, garnished with extra fresh herbs and a drizzle of Sriracha sauce for an appetizing presentation. Serve with a side of pickled vegetables for added color and texture.