Kubba Mosul Flat Bulgur Pie with Spiced Beef and Walnuts

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

This is Mosul's famous large, thin bulgur-and-beef shell, filled with spiced minced beef, onion, and walnuts. Here it is baked flat in a pan for an easier way to make it at home. This Iraqi-inspired beef recipe, ready in about 90 minutes, layers fine bulgur (#1), extra-lean ground beef (for shell), ground beef 85/15 (for filling) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 430 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups fine bulgur (#1)
• 1 lb extra-lean ground beef (for shell)
• 3/4 lb ground beef 85/15 (for filling)
• 2 yellow onions, finely diced
• 1/2 cup walnuts, chopped
• 1/3 cup fresh parsley, chopped
• 1 tsp ground cumin
• 2 tsp baharat spice blend
• 1/2 tsp ground cinnamon
• 1 tsp Aleppo pepper
• 1/2 cup ice water
• 2 tsp salt
• 1/2 tsp black pepper
• 4 tbsp ghee or butter, melted

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak the bulgur in cold water for 15 minutes, then squeeze it very dry.
2. Step 2: Pulse the bulgur with the extra-lean beef, cumin, 1 tsp salt, and a little ice water in a food processor until it forms a smooth, elastic dough. Chill for 20 minutes.
3. Step 3: Make the filling: cook the onions in 1 tbsp ghee until soft. Add the 85/15 beef and brown it, then season with the baharat, cinnamon, Aleppo pepper, remaining salt, and black pepper. Stir in the walnuts and parsley, and let cool.
4. Step 4: Heat the oven to 400°F and brush a 12-inch round pan with ghee.
5. Step 5: Divide the dough in half. Press one half evenly into the pan with wet hands, about 1/4 inch thick.
6. Step 6: Spread the filling over it. Press the second half between sheets of plastic wrap into a 12-inch round, lay it on top, and seal the edges.
7. Step 7: Score the top into diamonds, brush with the remaining ghee, and run a knife around the edge.
8. Step 8: Bake for 35–40 minutes, until deep brown and crisp. Rest for 10 minutes, then cut and serve with yogurt and a cucumber salad.