Kubbeh Bamya

Recipe by Mirj2338

As per recipe request. You can leave out the okra if you don't like it.

Top Review by basya

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.

Ingredients Nutrition


  1. To prepare the kubbeh: Place the chopped onion in a bowl and season with salt.
  2. Let stand 15 minutes to absorb the salt.
  3. Squeeze the onion to remove excess juices and add the beef and the baharat.
  4. Mix well with the hands into a uniform paste.
  5. Place the semolina in a bowl and add enough water to create a doughy mixture.
  6. Set aside for 10 minutes.
  7. Divide the mixture into 24 sections then roll each into a round ball.
  8. Using your finger, make a deep dent in each ball and place 1 tablespoon of the beef mixture inside.
  9. Pinch to close and roll again into a ball shape.
  10. To make the sauce: In a large pot, heat 2 tablespoons oil with the garlic and tomatoes over low heat.
  11. Cook for about 8 minutes till the tomatoes are softened and add the okra.
  12. Cook an additional 10-15 minutes.
  13. Add the tomato paste and 2 cups water and raise the temperature to medium.
  14. Bring to a boil and add the lemon juice, sugar and salt to taste.
  15. Keep the sauce at a slow boil for 10 minutes and add the kubbeh.
  16. Lower heat and cook covered for 10 minutes more.

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