Kubbeh (burghul And Beef Handfuls) Recipe
Yield: 26 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a, nathan
And goldman,
Outer shells,
1/2 lbs: #3 burghul, cracked wheat
1/2 lbs: Ground beef or lamb,
1 medium: Onion, finely grated
1/2 tsp: Mint leaes,
Salt and pepper to taste,
1/4 tsp: Cumin,
1/2 tsp: Cinnamon,
1/2 cup: Cold water,
1/4 cup: Butter or margarine,
Vegetable oil,
Filling,
1 1/2 large: Onions finely chopped,
Olive oil,
1/4 lbs: Chopped beef or lamb,
1/8 cup: Pine nuts, pignolias
Salt and pepper to taste,
Directions:
ds Cumin ds Cinnamon NOTE: a meat grinder or food mill is required
for this recipe. Shells: place the burghul in a bowl and pour boiling
water over; let sit for 1/2 hour. Squeeze out the water. Add burghul
to the meat and using the fine blade of the grinder, put the whole mxt
Filling: Saute the onions slowly in olive oil until soft. Add the
onions to the meat and cook until meat is browned. In a separate pan
brown thepine nuts in oil until golden. Season with, salt, pepper,
cumin and cinnamon.
Preparation: Wet your hands with cold water. take a small lump about
the size of a walnut of the shell mixture in one hand, smooth into a
ball, then form a cone over your thumb. Press the sides to make a
thin wall. place about a T of the filing into the o variations: for a
main couse, preheat the oven to 350. grease a 9 inch round or square
baking pan, spread half the shell mixure over the bottom, place the
filling on top and cover with the rest of the shell mixture. melt 1/4
cup margarine and trickle it over the surface. bake for 1 hour until
dark brown and c
Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman
Source from luhu.jp
for this recipe. Shells: place the burghul in a bowl and pour boiling
water over; let sit for 1/2 hour. Squeeze out the water. Add burghul
to the meat and using the fine blade of the grinder, put the whole mxt
Filling: Saute the onions slowly in olive oil until soft. Add the
onions to the meat and cook until meat is browned. In a separate pan
brown thepine nuts in oil until golden. Season with, salt, pepper,
cumin and cinnamon.
Preparation: Wet your hands with cold water. take a small lump about
the size of a walnut of the shell mixture in one hand, smooth into a
ball, then form a cone over your thumb. Press the sides to make a
thin wall. place about a T of the filing into the o variations: for a
main couse, preheat the oven to 350. grease a 9 inch round or square
baking pan, spread half the shell mixure over the bottom, place the
filling on top and cover with the rest of the shell mixture. melt 1/4
cup margarine and trickle it over the surface. bake for 1 hour until
dark brown and c
Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman
Source from luhu.jp
Tags
Appetizers