Prep 30 mins
Cook 30 mins
As per recipe request. You can leave out the okra if you don't like it.
- 2 tablespoons oil
- 1 kg ground beef
- 2 large onions, chopped
- 1 kg semolina
- 1 kg okra
- 2 ripe tomatoes, chopped
- 1 tablespoon crushed garlic
- 2 tablespoons baharat or 2 tablespoons ground allspice (Baharat is a spice mixture common to Iraqi, Egyptian and Lebanese kitchens. You can find it in spice)
- 4 tablespoons tomato paste
- half lemon
- 1 tablespoon sugar
- To prepare the kubbeh: Place the chopped onion in a bowl and season with salt.
- Let stand 15 minutes to absorb the salt.
- Squeeze the onion to remove excess juices and add the beef and the baharat.
- Mix well with the hands into a uniform paste.
- Place the semolina in a bowl and add enough water to create a doughy mixture.
- Set aside for 10 minutes.
- Divide the mixture into 24 sections then roll each into a round ball.
- Using your finger, make a deep dent in each ball and place 1 tablespoon of the beef mixture inside.
- Pinch to close and roll again into a ball shape.
- To make the sauce: In a large pot, heat 2 tablespoons oil with the garlic and tomatoes over low heat.
- Cook for about 8 minutes till the tomatoes are softened and add the okra.
- Cook an additional 10-15 minutes.
- Add the tomato paste and 2 cups water and raise the temperature to medium.
- Bring to a boil and add the lemon juice, sugar and salt to taste.
- Keep the sauce at a slow boil for 10 minutes and add the kubbeh.
- Lower heat and cook covered for 10 minutes more.
I think this is one recipe I am going to have to watch someone make. My neighbor already offered next time I want to make it, I should call her. Seems I didn't add quite enough water to the semolina, so it was too dry and hard to form easily. I added a bit more water, which of course made soggy spots in the dough. I have small hands, so forming the balls was difficult for a whole tablespoon of the filling. My kids weren't keen on the spicing of the meat mixture, though I really liked it. The kubbeh also soaked up all the sauce, which was sad, as I would have liked more of it. When the kids decided they didn't really like my kubbeh, the sauce would have gone well on left over rice. The flavor was good, I need more practice with the technique, though.