Assyrian Dishes © ALL RIGHTS RESERVED. 

• Soak the bulgur in cold water for 20 minutes
  
• On high heat add the olive oil in a frypan
  
• Add the onion & saute` for a minute
  
• Add the mince beef & fry until cooked
  
• Add the salt, pepper & parsley & mix together
  
• Remove from the heat into a bowl & set aside to cool down
  
• Grab a handful of the bulgur, squeeze the excess water out & place into a bowl
  
• In a large bowl add the bulgur, mince beef & salt & mix together with your hands
  
• Using a food processor, add 1/2 the mixture & process until a dough consistency. Process remaining mixture.
  
• Wet your hands & make a small ball of the shell mixture
  
• Make a dent with your finger in the centre of the kubba, 
  make a large opening by flattening the sides
  
• Close the top by squeezing the shell
  
• Make into torpedo shape with the palms of your hands
• ​Refrigerate the kubbeh for 1/2 an hour
  
• ​Soak the barley in water for 30 minutes
  
• ​​Strain & rinse the barley
  
• Add the yoghurt in a large pot & add the cold water
  
• ​Turn on high heat & mix
  
• Add the barley, salt, thyme & mint & mix all together
  
• Keep mixing until it boils
  
• Place the kubbeh in the yoghurt soup, stir & cover
  
• ​Cook on low-med heat for 1/2 an hour
  

Ingredients

​Shell
2 cups Fine Bulgur
400gms Extra Lean Mince Beef
1 tablespoon Salt

Meat Mixture
500gms Extra Lean Mince Beef
1 Onion (diced)
2 tablespoons Light Olive Oil
1 tablespoon Dried Parsley
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Yoghurt Soup
750gms Full Cream Yoghurt
1/4 cup Barley
3 cups Cold Water
1 teaspoon Dried Mint
1 teaspoon Dried Thyme
1 teaspoon Salt

Kubbat Masta

Directions