Kurdish Kubbeh Khamoustah Food

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.

KURDISH KIBBEH

Steps:

• To make the kibbeh shells, place 4 ounces of the meat in a blender or food processor and process until it is a paste. Set aside.
• Rinse the bulgur in cold water and squeeze it dry. Place bulgur in a blender or food processor and add the meat paste and the semolina. Process until the mixture resembles a firm dough. If it does not adhere well, add a few drops of water. Transfer mixture to a bowl and chill for 1 hour while you make the filling.
• Puree the remaining meat with the liver in a blender or food processor. Heat 2 tablespoons of the oil in a skillet over high heat and cook the onions until transparent, about 3 or 4 minutes.
• Add the raisins and meat, and cook until lightly browned, stirring constantly. Remove from the heat and stir in the pomegranate seeds.
• To assemble the kibbeh, knead the dough for 5 minutes. Take a walnut-size piece of the dough and shape it into a ball.
• Flatten the ball and poke your finger into it, gradually hollowing out a cavity and shaping the dough into a torpedo shape.
• Fill the cavity with about a tablespoon of the stuffing mixture and work the dough over the hole to close it. Continue to assemble the kibbeh. When all have been assembled, arrange on a dish and chill for 1 hour.
• Heat the remainder of the oil in a deep-fryer until it registers 375°F on a thermometer or a cube of bread browns in 60 seconds. Drop in the kibbeh, a few at a time. Deep-fry until golden-brown, about 10 minutes, then drain on absorbent paper. Keep warm as you continue to cook kibbeh.
• Serve with saffron or white rice, perhaps accompanied by sauteed peppers.

AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)

Steps:

• Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
• Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
• Using a mixer, blend this mixture into a smooth dough.
• Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
• Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
• Have a large pot of salted water set to boil on your stovetop.
• Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
• Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
• Remove dumplings using a slotted spoon.
• Serve drizzled with some melted butter or with your favorite gravy.
• Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
• Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

KURDISH SOUP DOWJIC

Steps:

• Brown chicken in large pan or stockpot.
• Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes).
• Remove chicken, dice.
• Beat yogurt and egg together in a medium bowl.
• Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating).
• Add yogurt mixture to pot, whisking well.
• Add salt (adjust to taste).
• Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley.

RED KUBBEH SOUP

Steps:

• Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
• Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
• Bring to a boil.
• Add the spices and Kubbeh.
• Turn down the flame, and cook, partially covered, for another 20-30 minutes.

KUBBE

Steps:

• Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
• For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
• Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
• Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.