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Showing 1-3 of 3
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Abba Gimel
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!!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (166 g)
Servings Per Recipe: 12