Lamb Balls in a Bulgur Wheat Crust (Koubeba)

A great combination of lamb and herbs.Ideal as a party snack.

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500 g bulgur wheat, soaked overnight
100 g ground lamb
1 tbsp semolina
1 οniοn
1 potato
red pepper
black pepper
1 cup water (or as needed)
flour and vegetable oil for frying

For the filling
300 g ground lamb
2 tbsp butter
1 onion
2 cloves garlic, crushed
2 tbsp pine nuts
1 tbsp parsley
½ tsp ground coriander
½ tsp oregano
½ tsp thyme
red and black pepper


  • Grate the onion
  • Boil and mash the potato
  • Chop the parsley

1.  Sauté onion and garlic in butter. Add meat and brown lightly. Stir in remaining ingredients and cook for 3-4 mins more.

2. Shape filling into small balls and store in freezer.

Making the crust

3. Combine all ingredients in food processor. Add a little water and blend into a thick dough.

4. Separate dough into balls and let rest.

5. Dip hands in water, then make a small well in each piece of dough. Push a ball of filling into the hole, then cover smooth dough around it; knead lightly into a ball. Repeat with remaining dough and filling.

6. Cover koubeba balls with a damp towel. Roll in flour, then fry.




Prepare the filling the day before or several hours earlier so it will have time to harden ίn the freezer.