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Fried Kubbeh
Kubbeh, is a beloved dish in Israeli cuisine that came from Iraqi Jewish communities. It is a type of semolina dumpling filled with ground meat and spices, and it can be cooked in various ways such as fried, baked or boiled. The most popular version of kubbeh is the fried version, also known as kubbeh nayyeh, and is enjoyed as an appetizer, a side dish, or as a main dish.
Ingredients
Dough
Semolina
1 Pounds
Kosher salt
1 teaspoon
Warm water
1 Cup
Filling
Ground meat
1 Pounds
Onions, chopped
1 Pounds
Baharat Spice
1 teaspoon
Ground Cumin
1 teaspoon
Salt, to taste
Pepper, to taste
Pine nuts, lightly toasted
1/2 Cup
Instructions
Step 1
Heat some oil in a large saucepan and fry the onions until they are golden.
Step 2
In a separate skillet, cook the meat until it changes color and all the liquid has evaporated.
Step 3
Stir in the onions, spices, and pine nuts until everything is well combined. Keep stirring over low heat for several minutes before transferring to an area where it can cool off completely.
Step 4
As you gradually add water, cup by cup, and mix in all the ingredients together, continue to knead the dough until it becomes firm. However, if the dough becomes too stiff, add more water and continue kneading until it reaches a smooth and malleable consistency. Keep in mind that the dough tends to dry out quickly, so be sure to keep it covered with a damp towel.
Step 5
While keeping the majority of the dough covered, take small portions and shape them into balls. Then, make an indentation in the center of each ball, and place the meat filling inside it. Carefully seal the dough around the filling, shaping it into the familiar cone-like appearance.
Step 6
Deep fry them until they have turned a rich, golden brown. Once they are cooked, place them on paper towels to remove any excess oil.
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