Recipe by Mirj
As per recipe request. Time consuming, but really worth it!
Top Review by Hazel
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!
Mushroom Filling (Pareve Version)
- 1 lb canned mushroom
- 2 tablespoons oil
- 2 small onions, finely chopped
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cinnamon
- 18 ounces ground beef
- 1⁄4 cup water
- 2 large onions, finely chopped
- 4 tablespoons oil
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 1 tablespoon pine nuts
- 2 cups fine cracked wheat (bulgur, bulghur, burghul)
- 4 tablespoons flour
- 4 tablespoons breadcrumbs
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 medium onion, finely chopped
- water, as needed
- 1 tablespoon oil, optional
- oil (for deep frying)
Directions See How It's Made
- The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
- Mushroom Filling: Saute onion in oil.
- Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
- Meat Filling: Thoroughly knead the meat with water.
- Saute onion in oil, add meat and seasonings.
- Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
- The Crust: Rinse and drain the cracked wheat.
- Place all ingredients in a large bowl, use fingers to crumble and combine together.
- Knead soft dough, slowly adding water as required, until dough is malleable.
- Wet hands in cold water, take small lump of dough in left hand.
- Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
- Into each hollow place 1 teaspoon of filling, meat or mushrooms.
- Seal by bringing the tips together with cold water.
- Roll the dough between palms to create an elongated form.
- Place on a baking sheet.
- Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
- Repeat with the other kubbeh.
- No more than 4 kubbeh should be fried at a time.
- Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
- Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).