B”H

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  Jewish Refugees from Arab Countries  

www.jrefugees1948.org

 

KUBBAH

 

Dough:

Ingredients: 2 cups farina, 1/4 tsp. salt, 1 cup lukewarm water.

 

Mix farina and salt with fork in a bowl.  Gradually add water and mix to form a dough.  Let sit for 15 minutes. 

 

Meat Filling:

Ingredients: 1/2 cup finely chopped onion, 1/2 lb. ground beef, 1/4 cup finely chopped parsley, 1/4 cup finely chopped celery hearts with leaves, 1/4 tsp. salt plus a little more, 1/8 tsp. pepper, pinch cumin.

 

Mix filling ingredients together.

 

With wet hands take a walnut size ball of dough.  Flatten it in the palm of your hand to 1/5” thickness.  Put a ball of meat the size of a large marble in the center of the dough and pull the dough around it to form a ball.  Make sure to keep hands very wet to keep the dough supple and to keep it from sticking.  

 

Sauce:

Ingredients: 1 tbsp. canola oil, 1 medium onion coarsely chopped (or one cup), 1 1/2 cups raw beets peeled and sliced to 1/4” thickness and approximately 1” in diameter,  7 cups water, 1/4 tsp. sour salt or citric acid, 3 tbsp. sugar, 6 oz. tomato paste, 1 tbsp. fresh squeezed lemon juice. 

 

Heat oil in a large saucepan.  Add the chopped onion and sauté for 5 minutes or until translucent stirring occasionally.  Add beets and sauté for 5 more minutes stirring occasionally.  Add water and tomato paste and bring to a boil stirring occasionally. Let it boil slowly for 5 minutes.  While boiling, stir in sour salt, lemon juice and sugar - all to taste.

 

With sauce boiling gently, wet hands and gently put 5 kubbah balls in sauce.  Stir the contents of the pot gently but thoroughly to make sure they don’t stick to the bottom or to each other and bring the beets up to the top.  Repeat process until all balls are in the pot.  Simmer covered on low heat for 20 or 25 minutes stirring occasionally.

 

Serve over rice. 

 

Yields approximately 25 balls

 

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