Gubibate is a savory Assyrian dish made of bulgur wheat, onions, finely ground beef, lamb, or goat meat. Gubibate can be fried, baked, cooked in broth, or served raw. King Ashurnasirpal II (900 BCE) was enjoying "gubibate" way before they became popular! Gubibate are more commonly known as kibbeh, kubba, kbebat today. ​

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DOUGH

4 cups bulgur wheat (fine) 

5 cups semolina (farina) 

5 cups cold water 

1 tbl salt

 

FILLING

1 lb sirloin beef (sm diced)

1 lb lamb (sm diced) optional 

1 tsp ground black pepper

1 tsp cayenne

2 cups onions (finely diced) 

1 tbl salt

1 cup parsley (finely chopped) 

2 tbl butter 

 

Method

Sanitize all work areas, boards, equipment, and utensils.

Prepare all of the ingredients accordingly before cooking.

Combine the bulgur wheat, semolina, salt and add cold water stir and let soak 15-20 minutes. Refrigerate.

While the bulgur wheat is soaking, in a large sauté pan begin working on the filling by adding the diced meat.When all the liquid is evaporated add the spices and onions and parsley and cook for another 3-4 minutes. Remove and let cool.

 

Fill the dough 

Cut a piece of dough to the size of a walnut.

Use some water to open it.

Press it to make a pocket and add the filling, pinch and close.

Gently flatten the closed ball into a disc shape. Place on a parchment-lined sheet or tray. 

Repeat the steps above until you finish the dough and filling mix. 

 

Boil 

Fill a medium-sized pot with water and 2 tsp of salt. Bring to a boil .

Gently dop drop 2-3 pieces at a time. Try not to crowd the pot.

Wait for the water to boil and you will see the kubba rise to the top when cooked. 

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Squeeze fresh lemon juice over the kibbeh. Serve with salad. Enjoy!