Sephardic Kubbah

Semolina Kubbah

Sephardic Kubbah

1/2 cup finely chopped Italian parsley
1 medium onion, grated
2 tsp baharat spice
1 tsp kosher salt
1/2 tsp pepper
For the dough
1 cup farina
1 cup semolina
1/4 lb ground beef
1 cup warm water
1 tsp kosher salt
1/2 tsp pepper
• In a large bowl, combine one pound ground beef, Italian parsley, grated onion, baharat, salt and pepper. Set aside.
• In a second large bowl, combine farina and semolina, the 1/4 pound of ground beef, water, salt and pepper until incorporated. Cool in refrigerator for at least 30 minutes.
• 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 filling in the center.
• Gently gather 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.
• Raw kubbah can be frozen for up to 2 months.

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