Assyrian Dishes © ALL RIGHTS RESERVED. 

Directions

2 kgs Beef Chunks
796mls can Chickpeas
1 Large Onion (diced)
1 Jalapeno (sliced)
1 Bay Leaf
1 Dried Lime
1 teaspoon Salt
1 teaspoon Black Pepper
Juice of 1 Lemon


Kubbeh

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

  • On high heat add some olive oil in a large pot
  • Brown the beef chunks on both sides
  • ​Add cold water to the pot
  • Cover & cook on low heat until the beef is tender
  • 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
  •  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
  • Dip your hand in some water & take a small piece of the dough
  • Make a small round ball
  • Make an indent in the middle of the dough
  • Make the hole wider & flatten the dough
  • Place 2 teaspoons of the meat filling in the centre
  • Close up the pattie & seal the edges
  • Flatten & shape into a pattie
  • When the beef chunks are cooked, drain the broth
  • Place the beef chunks back into the pot
  • ​Add the chickpeas, add the diced onion, add the jalapeno, bay leaf & dried lime
  • Don't forget to poke holes in the dried lime
  • ​Pour cold water in the pot
  • Cook on high heat
  • ​Add the salt & pepper
  • ​Mix all together
  • ​Add the lemon juice
  • ​Cover until the water boils
  • ​Add the kubbeh in the stew
  • Cover & cook on low heat for 1 hour

Ingredients 

Kubba't Yakhni