• ​​ In a bowl place the semolina, bourghoul, salt and mix together
  
• Add the luke warm water and mix together
  
• Use your hand to combine well to make a dough
  
• Sit for 20 minutes
  
• On high heat add the olive oil in a frypan
  
• Fry the onion until cooked
  
• Add the mince beef & cook until brown
  
• Add the salt & pepper & mix together
  
• Add the dried parsley & mix together
  
• Turn off the heat & place in a bowl
  
• Set aside and cool
  
• Add more lukewarm water if the dough has dried
  
• Use a can & some plastic wrap to mould the kubbeh
  
• Dip your hand in some water & take a small piece of the dough
  
• Make a small round ball
  
• Place on the centre of the can & flatten the dough
  
• Place a teaspoon of meat filling on the bottom half of the dough
  
• Pick up the top half of the dough with plastic wrap
  
• Seal the 2 edges
  
• Remove the plastic wrap
  
• Seal edges again & making a moon shape
  
• In a large pot add boiling water
  
• Turn on high heat & add the salt
  
• Add the kubbeh one at a time in the pot when the water starts boiling
  
• Cook for 20-25 mins
  
• When they start rising to the top remove with a slotted spoon

Directions

Ingredients 

Assyrian Dishes © ALL RIGHTS RESERVED. 

Boiled Kubbeh

2 cups Semolina #2
1-2 cups Fine Bourghoul #1
1 cup Lukewarm Water
1 teaspoon Salt


Meat mixture
1/2 kilo Ground beef
1 Small Onion diced
1 tablespoon Dried Parsley
1 teaspoon Salt
1/2-1 teaspoon Black Pepper2 tablespoons Light Olive Oil