Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Semolina Kubbah

Semolina Kubbah

1 pound ground beef
1/2 cup finely chopped Italian parsley
1 medium onion, grated
2 teaspoons baharat spice
1 teaspoon kosher salt
1/2 teaspoon pepper
For the dough
1 cup farina
1 cup semolina
1/4 pound ground beef
1 cup warm water
1 teaspoon kosher salt
1/2 teaspoon 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.

Okra Stew

2 tablespoons avocado oil
2 large onions, finely chopped
6 cloves garlic, minced
4 celery stalks, finely chopped
3 Roma tomatoes, chopped
2 cups butternut squash,
peeled and diced
1 teaspoon paprika
1 teaspoon turmeric
3 tablespoons tomato paste
1 cube chicken consommé
4 tablespoons sugar
2 lemons, juiced
1 14 ounce can chopped tomatoes
6 cups water
Salt and pepper to taste
2 pounds fresh or frozen okra

  • In a large pot, warm oil over medium heat, then add onions and sauté until translucent.
  • Add garlic, celery, tomatoes, butternut squash, paprika and turmeric, then simmer about 10 minutes, until vegetables soften.
  • Add tomato paste, chicken consommé, sugar, lemon juice, chopped tomatoes, water and salt and pepper. Stir well, cover and let simmer for 20 minutes.
  • Add okra, cover and simmer for 10 minutes.
  • Very gently drop the Kubbah balls into the stew, making sure that the liquid covers the Kubbah completely.
  • Reduce heat to low, cover pot and cook for 25-30 minutes.

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