Kubbah Summāqīyah with a Twist

Ingredients

• 1 cup (200g) bulgur wheat 1 cup (200g) bulgur wheat
• 1 lb (450g) ground beef or lamb 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons sumac 2 tablespoons sumac
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon turmeric 1 tablespoon turmeric
• Fresh herbs for garnish Fresh herbs for garnish
• Yogurt sauce for serving Yogurt sauce for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Place the bulgur wheat in a bowl and cover with boiling water. Let it soak for 10 minutes, then drain and set aside.
2. 2.
   In a large mixing bowl, combine the ground beef or lamb, chopped onion, olive oil, cumin, coriander, cinnamon, parsley, mint, tomato paste, sumac, lemon juice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a small portion of the meat mixture and shape it into a small oval. Repeat with the remaining mixture.
4. 4.
   To make the bulgur wheat shells, take a handful of soaked bulgur wheat and flatten it in your palm. Place a meat oval in the center and gently shape the bulgur wheat around it, forming a shell. Repeat with the remaining bulgur wheat and meat ovals.
5. 5.
   In a large pot, bring the water to a boil. Add the turmeric and a pinch of salt. Carefully place the stuffed bulgur wheat shells into the boiling water and reduce the heat to a simmer. Cook for 30-40 minutes, or until the shells are tender.
6. 6.
   Once cooked, remove the stuffed shells from the pot using a slotted spoon and transfer them to a serving dish.
7. 7.
   To prepare the sumac-infused broth, strain the cooking liquid and return it to the pot. Add the tomato paste and simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper if needed.
8. 8.
   Pour the sumac-infused broth over the stuffed shells, garnish with fresh herbs, and serve with yogurt sauce on the side.

Treat your ingredients with care...

• Bulgur wheat — Make sure to soak the bulgur wheat in boiling water to soften it before using it to make the shells.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with cooked lentils or mashed chickpeas.
• Serve the Kubbah Summāqīyah with a side of fresh salad and warm pita bread.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the meat mixture.
• Leftover Kubbah Summāqīyah can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Kubbah Summāqīyah hot, garnished with fresh herbs and accompanied by a side of tangy yogurt sauce. It pairs well with a fresh salad and warm pita bread.

Presentation advice

Arrange the stuffed bulgur wheat shells on a platter, drizzle the sumac-infused broth over them, and garnish with a sprinkle of fresh herbs. The vibrant yellow color of the shells and the contrasting green herbs will make for an appealing presentation.