Kubbat Masta

2 cups Fine Bulgur
400gms Extra Lean Mince Beef
1 tablespoon Salt

Meat Mixture
500gms Extra Lean Mince Beef
1 Onion (diced)
2 tablespoons Light Olive Oil
1 tablespoon Dried Parsley
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Yoghurt Soup
750gms Full Cream Yoghurt
1/4 cup Barley
3 cups Cold Water
1 teaspoon Dried Mint
1 teaspoon Dried Thyme
1 teaspoon Salt


Assyrian Dishes © ALL RIGHTS RESERVED. 


  • Soak the bulgur in cold water for 20 minutes
  • On high heat add the olive oil in a frypan
  • Add the onion & saute` for a minute
  • Add the mince beef & fry until cooked
  • Add the salt, pepper & parsley & mix together
  • Remove from the heat into a bowl & set aside to cool down
  • Grab a handful of the bulgur, squeeze the excess water out & place into a bowl
  • In a large bowl add the bulgur, mince beef & salt & mix together with your hands
  • Using a food processor, add 1/2 the mixture & process until a dough consistency. Process remaining mixture.
  • Wet your hands & make a small ball of the shell mixture
  • Make a dent with your finger in the centre of the kubba, 
    make a large opening by flattening the sides

  • Close the top by squeezing the shell
  • Make into torpedo shape with the palms of your hands
  • ​Refrigerate the kubbeh for 1/2 an hour
  • ​Soak the barley in water for 30 minutes
  • ​​Strain & rinse the barley
  • Add the yoghurt in a large pot & add the cold water
  • ​Turn on high heat & mix
  • Add the barley, salt, thyme & mint & mix all together
  • Keep mixing until it boils
  • Place the kubbeh in the yoghurt soup, stir & cover
  • ​Cook on low-med heat for 1/2 an hour