Kubba With Yogurt
Ingredients -
½ cup olive oil
3 onions, chopped
1 onion, quartered
1 ½ lb ground veal
½ lb ground lamb
Salt
Pepper
1 tsp baharat
½ cup pine nuts, roasted
1 lb fine bulgur wheat
1 tsp cumin
1 tsp smoked paprika
1 tsp marjoram (oregano)
1 tsp paprika
½ lb breadcrumbs
3 tbsp cornstarch
4 tbsp flour
Frying oil
34 oz yogurt
1 ½ cups water
4 cloves garlic, minced
1-2 sprigs fresh mint leaves
Step-by-Step Instructions:
1. In a pan over medium-high heat, saute ½ cup olive oil and 3 chopped onions until brown.
2. Then, add in 1 lb veal and ½ lb lamb and season with salt, pepper, baharat, and pine nuts. Cook well and set aside.
3. In a food processor, combine bulgur, ½ lb raw veal, 1 onion, salt, pepper, cumin, paprika, and marjoram. Chop until a smooth, firm dough forms.
4. Add ½ lb bread crumbs, 3 tbsp cornstarch, and 2 tbsp flour to the dough. Mix well.
5. Prepare the ground meats, dough, and a small bowl of clean water.
6. Wet fingertips with water, pick up a small amount of dough, create a cone shape and fill it with meat. Close the seam of the dough and place seam side down on a plate. Continue to wet fingers to prevent the dough from sticking to you.
7. Once all the filled cones are complete, deep fry them. They will be a golden brown color once ready.
8. In a saucepan over medium heat, prepare the sauce by combining yogurt, 1 ½ cups water, 2 tbsp flour, 1 tsp salt, 4 cloves minced garlic, and fresh mint.
9. To serve, ladle some sauce into a bowl and place a few Kubbas on top. Garnish with olive oil and mint leaves.
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