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[Archivist's Note: we've also seen this spelled Kibbe, and Kibbeh]
Crust For Koubebot:
Filling For Koubebot:
The Soup:
Note: Pazzi is the same as blettes in French or Swiss chard in English. Green and white parts or can be replaced by spinach.
Filling And Crust:
Prepare the dough for the koubbebot, by mixing all ingredients. Wet your hands, and shape walnut size pieces of it, like a thin circle, fill with 1 tsp. of meat and seal.
At this stage, you can freeze the kubbeh patties.
The Soup:
Cover with water and continue to cook. You can replace the salt with soup powder. When almost done add lemon juice and lemon salt to taste.
Add the koubbebot to the boiling soup, and continue cooking about 15 minutes.
Poster's Notes:
Delicious, but very time consuming (made it twice). I make the soup almost every Friday night in winter (a little heavy), but buy the frozen kubbebot at Yoav in Jerusalem!
Another version where the soup is sweet, made with carrots, pumpkin, and tomato paste (marak adom).
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 cup matzo meal
1-1/2 cup semolina
1 cup water
1 teaspoon salt
1 pound beef
oil for frying
salt and pepper to taste
6-7 cloves garlic
10 chopped scallions (green and white parts)
olive oil
2 bunches (1/2kg) of chopped pazzi
lemon juice
salt
lemon salt (citric acid, sour salt)
Fry the meat cut in small pieces, in a small amount of oil. Grind preserving the texture (not like ground meat).
Heat the oil, fry the garlic until gold, add the scallions and the pazzi, mix well. Cook about 10 minutes.
Traditional Kurdish Friday night food, very popular in Israel!