Meat Or Mushroom Kubbeh Food

MEAT OR MUSHROOM KUBBEH

Steps:

• The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
• Mushroom Filling: Saute onion in oil.
• Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
• Cool.
• Meat Filling: Thoroughly knead the meat with water.
• Saute onion in oil, add meat and seasonings.
• Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
• Cool.
• The Crust: Rinse and drain the cracked wheat.
• Place all ingredients in a large bowl, use fingers to crumble and combine together.
• Knead soft dough, slowly adding water as required, until dough is malleable.
• Wet hands in cold water, take small lump of dough in left hand.
• Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
• Into each hollow place 1 teaspoon of filling, meat or mushrooms.
• Seal by bringing the tips together with cold water.
• Roll the dough between palms to create an elongated form.
• Place on a baking sheet.
• Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
• Repeat with the other kubbeh.
• No more than 4 kubbeh should be fried at a time.
• Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
• Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).

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.

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.