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    You are in: Home / Recipes / Meat or Mushroom Kubbeh Recipe
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    Meat or Mushroom Kubbeh

    Average Rating:

    3 Total Reviews

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    • on September 04, 2002

      great recipe, I actually substituted barley flour for the wheat (I don't eat wheat) and used rye bread crumbs. I also mixed the mushroom preparation with vegetarian mince (I have 3 veggies at home) and it got rave reviews, including from the meat eaters!

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    • on May 10, 2005

      This is one of my all time favorite middle eastern dishes. I have made it several times using this recipe. I have found that if you soak the bulgar in warm water for at least 30 minutes it is much nicer. Another variation is to split the crust recipe in half. Use a square or rectangular baking dish. Press half of the mixture into the pan. Spread the cooked meat mixture evenly in a layer on top of crust. Press top layer of crust evenly across the top. Then you bake it in the oven until everything is well done. Then cut into squares. Yummy!

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    • on February 12, 2010

      I am so happy I found a kubbeh recipe that complements my Red Kubbeh Soup Red Kubbeh Soup. Rather than frying the kubbeh, I drop them right into the soup for 30 minutes. What a happy marriage!!!!

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    Nutritional Facts for Meat or Mushroom Kubbeh

    Serving Size: 1 (166 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 260.0
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 3.6 g
    Cholesterol 28.5 mg
    Sodium 416.5 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 2.2 g
    Sugars 2.4 g
    Protein 12.0 g


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