Assyrian Dishes © ALL RIGHTS RESERVED. 



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


​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