•  In a bowl place the semolina, bourghoul, salt and mix together
  • Add the luke warm water and mix together
  • Use your hand to combine well to make a dough
  • Sit for 20 minutes
  • On high heat add the olive oil in a frypan
  • Fry the onion until cooked
  • Add the mince beef & cook until brown
  • Add the salt & pepper & mix together
  • Add the dried parsley & mix together
  • Turn off the heat & place in a bowl
  • Set aside and cool
  • Add more lukewarm water if the dough has dried
  • Use a can & some plastic wrap to mould the kubbeh
  • Dip your hand in some water & take a small piece of the dough
  • Make a small round ball
  • Place on the centre of the can & flatten the dough
  • Place a teaspoon of meat filling on the bottom half of the dough
  • Pick up the top half of the dough with plastic wrap
  • Seal the 2 edges
  • Remove the plastic wrap
  • Seal edges again & making a moon shape
  • In a large pot add boiling water
  • Turn on high heat & add the salt
  • Add the kubbeh one at a time in the pot when the water starts boiling
  • Cook for 20-25 mins
  • When they start rising to the top remove with a slotted spoon

2 cups Semolina #2
1-2 cups Fine Bourghoul #1
1 cup Lukewarm Water
1 teaspoon Salt


Meat mixture
1/2 kilo Ground beef
1 Small Onion diced
1 tablespoon Dried Parsley
1 teaspoon Salt
1/2-1 teaspoon Black Pepper2 tablespoons Light Olive Oil

Directions

Assyrian Dishes © ALL RIGHTS RESERVED. 

Boiled Kubbeh

Ingredients