Kubbeh (burghul and beef handfuls)

26 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a -- nathan
And goldman
Outer shells
½ pounds #3 burghul (cracked wheat)
½ pounds Ground beef or lamb
1 medium Onion -- finely grated
½ teaspoon Mint leaes
Salt and pepper to taste
¼ teaspoon Cumin
½ teaspoon Cinnamon
½ cup Cold water
¼ cup Butter or margarine
Vegetable oil
Filling
1½ large Onions finely chopped
Olive oil
¼ pounds Chopped beef or lamb
⅛ cup Pine nuts (pignolias)
Salt and pepper to taste

Directions

ds Cumin ds Cinnamon NOTE: a meat grinder or food mill is required for this recipe. Shells: place the burghul in a bowl and pour boiling water over; let sit for ½ hour. Squeeze out the water. Add burghul to the meat and using the fine blade of the grinder, put the whole mxt Filling: Saute the onions slowly in olive oil until soft. Add the onions to the meat and cook until meat is browned. In a separate pan brown thepine nuts in oil until golden. Season with, salt, pepper, cumin and cinnamon.

Preparation: Wet your hands with cold water. take a small lump about the size of a walnut of the shell mixture in one hand, smooth into a ball, then form a cone over your thumb. Press the sides to make a thin wall. place about a T of the filing into the o variations: for a main couse, preheat the oven to 350. grease a 9 inch round or square baking pan, spread half the shell mixure over the bottom, place the filling on top and cover with the rest of the shell mixture. melt ¼ cup margarine and trickle it over the surface. bake for 1 hour until dark brown and c

Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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