trying an Iraqi kubbe recipe, you're really becoming Iraqi.
This is my granddaughter's favorite dish (#2 is Mac-n-cheese).
Fill a large
pot with water and the dissolved tomato paste. Bring
to a boil and add some spices to taste (at least 2 teaspoons
of cinnamon and several green cardamom pods, as well
s salt and pepper). Reduce to a medium heat.
a large pan sauté the
onions, parsley, and ground
meat (beef, chicken or turkey is fine).
You'll want to add at least a few teaspoons of cinnamon,
as that is the principal flavor in the kubbe basal recipe,
and salt and pepper to taste. Cook until the meat is browned
and cooked through, and let it cool slightly before working
with it further.
The kubbe's outer shell is made with
fine semolina and water. Add enough water to the semolina
until you can work with it as a pliable dough (see picture
Step 1). Flatten out a circle of about 3 inches in diameter,
and place a large spoonful of the ground meat mixture in
the center (Step 2). Now, this is important—dip
your hands in water. With wet hands, fold over the sides
to form a closed ball, smoothing the ball and any holes.
Shown above, the kubbe recipe triathalon. It takes practice,
so don't be discouraged, and remember that your wet hands are the key
to working with semolina dough!
Drop the kubbe into the
tomato soup. Repeat until you have made 8–10
them to cook on a medium heat for about thirty minutes.
You can enjoy kubbe basal
in its cardamom-tomato soup. Or, for a change, you can
serve the kubbe pan-fried.
Instead of using ground meat in this kubbe recipe, scramble 2 fried
eggs, mix with sautéd
onions and parsley, along with the spices. It will be harder
to work with this mixture and make a satisfactory kubbe ball,
but with sufficient practice it will be sooo good!