Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

Directions

​4 cups Semolina #2
2 cups lukewarm Water
1 cup Fine Boughoul 
1 tablespoon Salt

Meat Mixture

500gms Extra Lean Beef Mince
1 small Onion (diced)
3 tablespoons Dried Parsley
3 tablespoons Light Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper

Stew

​1 bunch of Swiss Chard (chopped)
2 cups Baby Carrots
1 Large Onion (chopped)
1 teaspoon Citric Acid
1 teaspoon Salt
2 litres Boiling Water​

• In a bowl place the semolina, bourgoul, salt and stir
  
• Add the luke warm water and mix
  
• Sit for 20 minutes
  
• In a frypan add the oil and fry the onions until soft
  
• Add the meat, then dried parsley, salt and pepper
  
• Set aside and cool
  
• Make a ball from the Semolina mix, flatten and add a spoon of the meat mixture.
  
• Close the ball and flatten.
  
• Cover and freeze for 1 hour
  
• In a large pot add the swiss chard, onion, carrots, citric acid, salt and boiling water.
  
• Add the kubbeh one at a time
  
• Cook on low for 40 minutes

Kubbat Khumsa