Recipe Instructions:
Ingredients:
For the Dumpling Shell:
1 cup fine semolina
1 cup bulgur (fine or medium)
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin (optional)
1 cup warm water
For the Filling:
1/2 lb ground beef or lamb
1 small onion, finely chopped
1/2 cup pine nuts (optional)
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Instructions:
Prepare the Filling:
Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add Meat and Spices: Add the ground beef or lamb to the skillet. Cook until browned, breaking up the meat with a spoon as it cooks.
Season and Add Pine Nuts: Stir in the ground cinnamon, allspice, salt, and black pepper. Add the pine nuts if using. Cook for another 2-3 minutes until the spices are well blended and the pine nuts are toasted. Remove from heat and let it cool.
Prepare the Dumpling Shell:
Combine Dry Ingredients: In a large bowl, mix the semolina, bulgur, flour, baking powder, salt, pepper, and cumin.
Add Water: Gradually add the warm water to the dry ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable. Let it rest for about 15 minutes.
Assemble the Kubeh:
Divide the Dough: Divide the dough into small balls, about the size of a golf ball.
Shape the Kubeh: Flatten each ball in the palm of your hand, then shape it into a small disc. Place a spoonful of the filling in the center and fold the edges over to form a sealed dumpling. You can also shape them into ovals or use a mold if available.
Cook the Kubeh:
For Frying: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the Kubeh in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
For Baking: Preheat your oven to 375°F (190°C). Place the Kubeh on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they are golden and firm to the touch.
Serve:
Serve the Kubeh hot, with a side of yogurt, salad, or your favorite dipping sauce.
