Stuffed Dumplings in Soup #1, Kurdish: Kubbeh Khamoustah - meat

Posted by : Viviane & Israel Barzel

This is reprinted from the mailing list, with permission of the author. 
She doesn't read this newsgroup regularly, so please e-mail as well as
post any replies. The original poster is: "Viviane & Israel Barzel"


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KUBBEH KHAMOUSTAH (Kubbeh in sour soup) Kurdish origin
My husbands favorite friday night dinner !

Crust for koubebot :
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1 cup matzo meal
1 1/2 cup semolina (solet in hebrew )
about 1 cup water
1 tsp salt
Filling for koubebot :
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1 pound beef
oil for frying
salt & peppper to taste
Preparation :
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Fry the meat cut in small piece, in a small amount of oil.
Grind preserving the texture (not like ground meat).

Prepare the dough for the koubbebot, by mixing all ingredients.
Wet your hands, and shape walnut size pieces of it, like a thin
circle, fill with 1 tsp of meat and seal.

At this stage, you can freeze the kubbeh patties.

The soup :
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6-7 cloves garlic
about 10 chopped scallions (green and white parts)
olive oil
2 bunches (#1/2 kg) of chopped pazzi (blettes in french, swiss
chard in english ?) green and white parts or can be replaced by spinach
lemon juice salt lemon salt (citric acid)

Preparation :
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Heat the oil, fry the garlic until gold, add the scallions and the
pazzi, mix well.
Cook about 10 minutes.
Cover with water and continue to cook.
I usually replace the salt with some soup powder.
When almost done add lemon juice and lemon salt to taste.
Add the koubbebot to the boiling soup, and continue cooking about 15
minutes.

To be honnest, I made it only twice!
I avoid the "voudjeh rass" (headheaches in arabic).......
I am buying excelent frozen koubebot from my Butcher YOAV in Nayot /
Jerusalem
He also has a green leaflet with the recipe of the soup on his
counter.....

B/ 

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