One of my favorite Iraqi dish. It is very healthy and delicious. It takes a few times to practice in order to make the round shape that is known for these kubba which is the authentic shape. But I showed you in the video a very easy method to form round shape. You will be surprised how perfect you will make them every time.
#كبة #Kubba #kubba_hamuth #iraqifood #themesopotamianflavors #Kubbahameth #Recipe224CFF
https://www.amazon.com/Ziyad-Fine-Jareesh-32-Ounce/dp/B0100E66K8
Ingredients for the filling:
1- 1 1/2 lb. meat with little fat diced or ground meat
1 cup chopped onion
1/2-1 cup chopped parsley
1 Tbsp. 7 spices
2 tsp salt or to taste
1 tsp black pepper
1/4 tsp hot red pepper to taste
المكونات للحشوة:
١ الى ١ ١/٢ باوند من اللحم المثروم بحجم كبير
بهارات مشكلة ملعقة كبيرة
٢ ملعقة صغيرة ملح أو حسب ذوق
ملعقة صغيرة من الفلفل الأسود
١/٤ ملعقة صغيرة الفلفل الأحمر حار لتذوق
How to cook the filling:
-Over medium to high heat and in a big skillet, brown ground beef or diced meat but preferably diced meat.
-Add diced onion and cook till the onion is tender and translucence.
-You may add olive oil or any oil about 2-3 Tbsp.
-Add the 7 spice , black pepper , red pepper and salt to taste and cook for a few seconds .
-Add chopped parsley in the end and mix very well and turn the heat immediately .
- Keep the filling on side to cool down completely.
Kubba dough / Dumpling crust
٣ كوب جريش يغسل ويصفى مع ترك كمية قليلة ماء بحدود ٣ ملاعق كبيرة ثم يترك لمدة ساعة او ساعتين ثم يعجن حتى يصبح العجين ذات ملمس ناعم
-Wash 3 cups fine cracked wheat (Jeresh). I used Ziyad brand. Drain the water. Leave a little water about 3-4 Tbsp. Add 1 tsp salt and mix well. Cover and leave aside for an hour or two if you have time.
-After the jeresh had rest, start kneading the dough like you kneading a regular flour dough until it becomes very smooth and soft. If the dough is tough, you can add very little of water and if it is sticky and soft add a little of jeresh.
-Now make a ball shape (like golf size)and open and flatten it like round shape.
-Add about 1 tablespoon of the prepared filling, close, and flat it with you two palms or you use the 14.5 oz. size can method. OR you can leave them into balls shape or egg shape for the beginner.
-Arrange them on a large tray lined up with plastic wrap. Don't cover.
- keep them in the fridge while you prepare the stew or in the freezer for later use.
How to cook the dumplings:-
-In a large pot, sautee a small diced onion then add verity of cubed vegetables . I like to add eggplant, zucchini and swiss chard. Also I like to add one small hot green chili.
-Cook every thing over high heat for few minutes then add 1 can tomato paste ( 8 oz.) and cook for a few minutes.
-Add salt , citric acid and red pepper to your taste.
-Add enough boiling water to reach up to 1/2-3/4 of the height of the pot about 6-8 cups of boiling water. Cover and bring to boil stage.
-When the water start boiling, add the dumplings (Kubba) very carefully, cover and bring to boil on high heat.
-Don’t stir or anything for the first 5 minutes then open and start stirring carefully.
-Cover again, continue cooking for 25 minutes on medium heat. When the Kubba start floating to the top that mean they are cooked.
-Leave the pot covered for around 20 to 30 minutes to rest before serving. The flavor gets richer and the stew gets thicker.
Enjoy:)
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Green Leaves by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/