Ingredients:
1 lb canned mushrooms
2 tablespoons oil
2 small onions, finely chopped
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
salt
18 ounces ground beef
1/4 cup water
2 large onions, finely chopped
4 tablespoons oil
1/4 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon cinnamon
salt
1 tablespoon pine nuts
2 cups fine cracked wheat ( bulgur, bulghur, burghul)
4 tablespoons flour
4 tablespoons breadcrumbs
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon salt
1 medium onions, finely chopped
water, as needed
1 tablespoon oil, optional
oil ( for deep frying)
Directions:
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).
Servings: 12
Time preparation: 30 min.
Time total: 60 min.