KUBBAH BURGUL

Kubbah Burgul is a popular dish in Middle Eastern cuisine. The process involves mixing the burgle with ground meat to create a dough-like texture. The mixture is then shaped into oval or round patties with meat filling placed inside.It's often served as an appetiser or part of a larger meal. It's comforting , hearty dish enjoyed in many Middle Eastern homes.

Kubbah Burgul

(Makes 28 pieces)

Shell:

• 250g fine burgul

• 250g jereesh

• 150g minced meat

• 500ml water

• 1 tablespoon salt

Filling:

• 500g minced beef or lamb

• 1 large onion, chopped

• 1 teaspoon black pepper

• 1 teaspoon salt

• 4 tablespoons 7 spice

• 3 tablespoons oil

How to Make:

Prepare the Filling:

1. In a pan, heat 3 tablespoons of oil and sauté the chopped onions until golden brown.

2. Add the minced meat and cook until browned. Then, add the black pepper, salt, and 7 spice. Mix well and cook for a few more minutes.

3. Once the filling is done, set it aside to cool.

Prepare the Shell:

1. In a large bowl, combine the burgul, jereesh, salt, minced meat, and water. Mix well.

2. Transfer the mixture to a food processor and blend until it forms a dough-like consistency.

Shape the Kubbah:

1. Wet your hands with water. Take a small amount of the dough (about 2 tablespoons) and form an round-shaped disc in the palm of your hand.

2. Use your finger to make a well in the middle of the disc, then gradually hollow it out to create space for the filling.

3. Add about 1 tablespoon of the cooled filling into the well and seal the dough around it, forming a ball. Flatten the ball slightly.

4. Place the shaped kubbah on a tray and repeat the process until all the ingredients are used, making sure to keep your hands damp throughout.

Cook the Kubbah:

1. In a large pan, bring water to a boil and add 1 tablespoon of salt.

2. Gradually drop the kubbah into the boiling water. Once they float to the surface, they are ready to be removed. Set them aside.

3. (Optional) For extra crispiness, deep fry the kubbah after boiling.

Freezing Option:

• You can freeze the kubbah before frying them. When ready to serve, fry them directly from frozen.