Ingredients for Kurdish Kubbeh Khamoustah
- Matzo Meal
- Semolina
- 6 cups water or broth
- Salt
- Beef
- 2 tablespoons olive oil
- Garlic Cloves
- 1/2 cup chopped scallions
- Olive Oil
- Swiss Chard
- 2 tablespoons lemon juice
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How to Make Kurdish Kubbeh Khamoustah
- Heat olive oil in a pan over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Gently grind the cooked meat to improve texture (a food processor on a low setting works well, but don't over process). Set aside.
- In a large bowl, combine bulgur, semolina, salt, and pepper. Gradually add warm water, mixing until a soft, pliable dough forms. Let rest for 15 minutes.
- Lightly wet your hands. Take a small portion of dough (about a walnut size), roll it into a thin circle.
- Place 1 teaspoon of the meat mixture in the center of each circle. Fold the dough over to form a half-moon shape, pinching the edges to seal.
- At this stage, you can freeze the kubbeh patties on a baking sheet before transferring to a freezer bag for later use.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until golden brown. Add chopped scallions and pazzi/mint; stir well and cook for about 2 minutes.
- Add 6 cups of water or broth to the pot.
- Simmer for 10 minutes.
- Add vegetable broth powder if using, and adjust to taste.
- Gently add the kubbeh to the simmering soup.
- Cook for about 15 minutes, or until the kubbeh are cooked through and the broth has thickened slightly.
- Stir in lemon juice and lemon salt to taste. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
12g
Fat
168g
Carbs
26g
