Kurdish Kubbeh Khamoustah

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup matzo meal
• 1 1/2 cups semolina (solet in hebrew )
• 1 cup water
• 1 teaspoon salt
• 1 lb beef
• oil (for frying)
• salt, & peppper
• 6 -7 garlic cloves
• 10 chopped scallions (green and white parts)
• olive oil
• 2 bunches swiss chard, chopped pazzi (blettes in french, swiss chard in english)
• lemon juice
• salt

Recipe

• 1 fry the meat cut in small piece, in a small amount of oil.
• 2 grind preserving the texture (not like ground meat).
• 3 prepare the dough for the koubbebot, by mixing all ingredients.
• 4 wet your hands, and shape walnut size pieces of it, like a thin.
• 5 circle, fill with 1 tsp of meat and seal.
• 6 at this stage, you can freeze the kubbeh patties.
• 7 heat the oil, fry the garlic until gold, add the scallions and the.
• 8 pazzi mix well.
• 9 cook about 10 minutes.
• 10 cover with water and continue to cook.
• 11 i usually replace the salt with some soup powder.
• 12 when almost done add lemon juice and lemon salt to taste.
• 13 add the koubbebot to the boiling soup, and continue cooking about 15.
• 14 minutes.