Assyrian Dishes © ALL RIGHTS RESERVED. 

Directions

Kubba't Yakhni

• ​On high heat add some olive oil in a large pot
  
• Brown the beef chunks on both sides
  
• ​Add cold water to the pot
  
• Cover & cook on low heat until the beef is tender​​
• 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
  
•  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
• Dip your hand in some water & take a small piece of the dough
  
• Make a small round ball
  
• Make an indent in the middle of the dough
  
• Make the hole wider & flatten the dough
  
• Place 2 teaspoons of the meat filling in the centre
  
• Close up the pattie & seal the edges
  
• Flatten & shape into a pattie
  
• When the beef chunks are cooked, drain the broth
  
• Place the beef chunks back into the pot
  
• ​Add the chickpeas, add the diced onion, add the jalapeno, bay leaf & dried lime
  
• Don't forget to poke holes in the dried lime
  
• ​Pour cold water in the pot
  
• Cook on high heat
• ​Add the salt & pepper
  
• ​Mix all together
  
• ​Add the lemon juice
  
• ​Cover until the water boils
  
• ​Add the kubbeh in the stew
  
• Cover & cook on low heat for 1 hour
  

Ingredients 

2 kgs Beef Chunks
796mls can Chickpeas
1 Large Onion (diced)
1 Jalapeno (sliced)
1 Bay Leaf
1 Dried Lime
1 teaspoon Salt
1 teaspoon Black Pepper
Juice of 1 Lemon

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