Kurdish Kubbeh Khamoustah Recipes

KURDISH KUBBEH KHAMOUSTAH

Steps:

• 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.
• 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.

KUBBEH BAMYA

Steps:

• To prepare the kubbeh: Place the chopped onion in a bowl and season with salt.
• Let stand 15 minutes to absorb the salt.
• Squeeze the onion to remove excess juices and add the beef and the baharat.
• Mix well with the hands into a uniform paste.
• Place the semolina in a bowl and add enough water to create a doughy mixture.
• Set aside for 10 minutes.
• Divide the mixture into 24 sections then roll each into a round ball.
• Using your finger, make a deep dent in each ball and place 1 tablespoon of the beef mixture inside.
• Pinch to close and roll again into a ball shape.
• To make the sauce: In a large pot, heat 2 tablespoons oil with the garlic and tomatoes over low heat.
• Cook for about 8 minutes till the tomatoes are softened and add the okra.
• Cook an additional 10-15 minutes.
• Add the tomato paste and 2 cups water and raise the temperature to medium.
• Bring to a boil and add the lemon juice, sugar and salt to taste.
• Keep the sauce at a slow boil for 10 minutes and add the kubbeh.
• Lower heat and cook covered for 10 minutes more.