Kubbeh Tarts

A twist on a classic Kubbeh, half baked, half fried! Those bite-size tarts take some effort to make but are worth every single bite …

Crust Ingredients

• 500 Grams of Veal Meat
• 1 KG of Fine White Bulgur
• 1 Onion Peeled and cut into chunks
• 1 TBSP All Spice
• 1 TBSP Cinnamon
• 1 ½ TBSP Salt
• ½ TBSP Cumin
• Mini Cup Cake Liners/Baking Cups

Filling Ingredients

• 500 Grams of Veal Meat
• 1 Medium Onion Diced Finely
• 1 TBSP All Spice
• 1 TBSP Cinnamon
• ½ TBSP of Salt
• 1 TBSP Pomegranate Molasses
• 1 TBSP of Oil

Garnish Ingredients

• Parsley Leaves
• Lemon Slices
• Pomegranate

Crust Directions

• Make sure to wash the Bulgur thoroughly to ensure that it doesn’t have any small stones or impurities
• Mix the spice ingredients, and visit your local butcher (unless you have a meat machine at home)
• In a meat grinder add the Bulgur at the finest setting and let it run once
• Also in the meat grinder add the 500 grams of Veil Red Met to and let it run once at the finest setting
• Now mix both meat and bulgur, add the spices, and onion. Running all of the ingredients through the meat grinder at the finest setting
• Your crust is now ready to go
• You will need approximately 1 TBSP of Crust in each Cupcake liner, repeat until all are complete
• Bake for 12-15 minutes until the crust is set
• Take out of the cupcake liners and set aside

Filling Directions

• In a tablespoon of oil cook the onions until translucent and set aside
• In the same pan season the meat, and cook until it absorbs all juices/liquid, then add the onion and mix
• Add a TBSP of Pomegranate Molasses and mix well before turning off the heat allowing the mixture to cool down

Assembly Directions

• Fill each bakes crust with a teaspoon or two of the filling, pressing down firmly so the tops are equal. Top with your choice of garnish and serve