For the dough

2 cups semolina or farina

1/4 lb ground beef

1 cup warm water

1 tsp kosher salt

1/2 tsp pepper

3/4 lb ground beef

1/2 cup finely chopped Italian parsley

1 small onion, grated

2 tsp baharat spice

1 tsp kosher salt

1/2 tsp pepper

In a large bowl, combine the semolina, ground beef, water, salt and pepper until a smooth soft dough is formed.

Cool in the refrigerator for at least 30 minutes.

In a large bowl, combine the ground beef, Italian parsley, grated onion, baharat, salt and pepper.

Wet palms with water and roll the dough mixture into walnut-sized balls and place on a tray lined with parchment or wax paper.

Flatten each dough ball into your palm and place a large teaspoon of the filling in the center.

Gently stretch the sides of the dough to cover the filling and delicately pinch closed and roll into a ball.

Place the stuffed kubbah balls on a tray, loosely cover and leave in the refrigerator for at least 4 hours.

Gently drop the balls into a pot of boiling soup and cook for about 25 minutes.

Note:
Raw kubbah can be frozen for up to 2 months.

Hamusta Stew

1/4 cup extra virgin olive oil

2 large onions, finely chopped

1 lb beef neck bones

8 cloves garlic, minced

6 celery stalks, finely chopped

4 Mexican squash or zucchini,  diced

2 tsp paprika

2 tsp turmeric

2 tsp garlic powder

1 28oz can crushed tomatoes

1 Tbsp sugar

2 large lemons, juiced

2 tsp salt

1 tsp ground black pepper

8 cups water

In a large pot, warm oil over medium heat, then add onions and sauté until translucent. Add the neck bones and sauté until browned, about 5 minutes.

Add the garlic, celery, squash, paprika, turmeric and garlic powder, then simmer about 10 minutes, until vegetables soften.

Add the crushed tomatoes, sugar, lemon juice, salt and pepper and water. Stir well, cover, lower heat and allow to simmer for 15 to 20 minutes.

Gently place the Kubbah balls into the stew, making sure that the liquid covers the Kubbah completely.

Cover pot and cook for 25 to 30 minutes.

Serve hot over white rice.

Note: Leftover Kubbah Hamusta can be stored in a tightly sealed container in the refrigerator for 5-6 days.