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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