kubeh -- the soup kind

mominisrael2

Sat, Jun 12 2010, 11:51 am

Looking for an easy kubeh recipe -- the kind that goes in soup. I got half a recipe from an Iraqi friend and really want to make it but am still confused about ingredients and amounts...TIA!

BeershevaBubby

Sat, Jun 12 2010, 12:00 pm

I buy the ready made frozen kind...

mominisrael2

Sat, Jun 12 2010, 12:06 pm

Already bought the ingredients and made the meat, just need to figure out how to put it all together...might just buy it next time, but looking for a recipe for this time Smile

Mrs Bissli

Sat, Jun 12 2010, 4:30 pm

The proper one has fillings (ground meat seasoned with chopped corriander, turmeric) inside shells (mix of ground rice and ground meat). This is a bit harder as you want to make the outside shell very thin without cracking (otherwise it'll collapse). An easier version is single layer, more like super meatballs.

For outside shell:
1/2lb ground beef (preferably lean, chuck)
1/2 lb ground rice (if unavailable, you can use cream of rice cereal)
1/4 cup cold water

For inside filling:
1/2 lb ground beef
1 onion, finely chopped
leaves from 2-3 stalks of flat leaf parsley, finely chopped
a dash of allspice
salt & pepper

For shell, knead ground beef and ground rice very well, adding water 1 tbsp at a time. some people just use food processor. It should have soft but manageable dough-like consistency. Mix all filling ingredients in a separate bowl. Wet hands, roll about a walnut size of shell dough into a ball. Make an indentation in centre, and stretch the dough around, thinner the better but without cracking/breaking it. Put about 1 teasp of filling and close. Keep shaped kubeba on a plate with plastic film on to avoid them drying (and cracking).

A far easier option is to mix all ingredients above (shells and filling), and roll into a wallnut sized balls.

mominisrael2

Sat, Jun 12 2010, 8:40 pm

Now I'm REALLY confused -- I was told to buy semolina and groats?? How much of that and how much water? No spices in there?

BeershevaBubby

Sat, Jun 12 2010, 8:42 pm

I also thought Kubeh as an outside of semolina or bulgur (cracked wheat).

Tamiri

Sat, Jun 12 2010, 9:23 pm

There are a million different types of kubeh. Different shells for different purposes. And for Pesach: matza meal for kubebot!

mominisrael2

Sat, Jun 12 2010, 9:58 pm

I'm looking for a recipe for the soup kind.

BeershevaBubby

Sat, Jun 12 2010, 10:10 pm

http://www.knifeforums.com/for.....7727/

mominisrael2

Sat, Jun 12 2010, 10:46 pm

Thank you SOOOO much, this is perfect!!!

BeershevaBubby

Sun, Jun 13 2010, 12:37 am

You're welcome!

There's event he meat and rice on the outside recipe on that thread too.

Mrs Bissli

Sun, Jun 13 2010, 4:36 am

The recipe I posted is for the one to drop in soup/broth, not the torpedo shaped ones you fry in oil (which is Syrian/Lebanese kibbeh). I only knew the rice flour one, but semolina should work fine. They freeze very well.

qeenB

Sun, Jun 13 2010, 8:32 am

I posted in another thread a recipe that uses only semolina

baba

Sun, Jun 13 2010, 12:03 pm

Mrs Bissli, I'm so excited you posted one with rice.
My grandmother used to make it, so might try this. Though I'm sure it's not going to taste like hers, she spent 3 days making it!