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Kubbeh Chamoustah recipe
December 15, 2010, 1:51 pm
Filed under: Uncategorized

Crust For Koubebot:
1 cup matzo meal
1-1/2 cup semolina
1 cup water
1 teaspoon saltFilling For Koubebot:
1 pound beef
oil for frying
salt and pepper to taste

The Soup:
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)

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:
Fry the meat cut in small pieces, in a small amount of oil. Grind preserving the texture (not like ground meat).

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:
Heat the oil, fry the garlic until gold, add the scallions and the pazzi, mix well. Cook about 10 minutes.

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.

Taken from and read more: http://www.jewishfood-list.com/recipes/beef_veal/meatball/kibbebeefsoup01.html

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