KUBBAH HAMEV

Kubbah Hamev is a tradional Middle Eastern dish consisting of rice-based dumplings filled with a savory meat mixture. The Kubba's are typically cooked in a beetroot or bamia sauce.

Kubbah Hamev

Ingredients:

(This recipe makes about 100 kubbahs, depending on the size. You can adjust the quantities to make smaller batches if needed.)

Shell:

• 1 kilo small grain or broken rice (Idly rice)

• 3 teaspoons salt

• 300 grams minced meat (any preferred type, typically lamb or beef)

Filling:

• 1 kilo minced meat (same type as shell or preferred choice)

• 2 large onions, finely chopped

• 100 grams parsley, chopped

• 4 teaspoons salt

• 2 teaspoons black or white pepper

How to Make:

Shell Preparation:

1. Rinse Rice: Rinse the rice roughly to remove any excess starch.

2. Soak Rice: Soak the rice in water for about 3 hours to soften it.

3. Drain Rice: After soaking, drain the rice well.

4. Prepare Dough: In batches (3 or 4), place the drained rice, minced meat, and salt in a food processor. Blend until the mixture becomes a smooth dough-like consistency. This will form the base for the kubbah shell.

Filling Preparation:

1. Mix Filling: In a bowl, combine the minced meat, finely chopped onions, parsley, salt, and pepper. Mix thoroughly until everything is well combined and evenly distributed.

Making the Kubbah:

1. Prepare Water: Prepare a bowl of cold water to keep your hands moist during the assembly process.

2. Prepare a Tray: Line a tray with transparent foil to place the assembled kubbahs on.

3. Form the Kubbah: Take a small ball of dough (about 16 grams) from the rice mixture. Flatten it into a disc shape using your hands or fingers.

4. Add Filling: Place about 10 grams of the meat filling in the center of the dough disc.

5. Seal and Shape: Carefully fold the edges of the dough around the filling, sealing it to form a ball shape. Smooth out the ball to ensure it’s even and sealed properly.

6. Place on Tray: Place each formed kubbah onto the prepared tray. Continue the process until all the dough and filling are used up.

Freezing and Storing:

1. Freeze: Once the tray is filled with kubbahs, place it in the freezer. Allow the kubbahs to freeze completely.

2. Store: After freezing, transfer the kubbahs to freezer bags for long-term storage.