Ingredients:
2 tablespoons oil
1 kg ground beef
2 large onions, chopped
1 kg semolina
1 kg okra
2 ripe tomatoes, chopped
1 tablespoon crushed garlic
2 tablespoons baharat or 2 tablespoons ground allspice ( Baharat is a spice mixture common to Iraqi, Egyptian and Lebanese kitchens. You can find it in spice)
salt
4 tablespoons tomato paste
half lemons
1 tablespoon sugar
Directions:
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.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.