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INGREDIENTS: 1 amount of dough (see below) 1 amount of stuffing (see below) 1/2 cup of corn oil ice water Preparation DOUGH 2 cups of bruised wheat or soft burghul 1 lb lean ground beef 1 small yellow onion, peeled and cut into four pieces 1/2 tsp cinnamon, allspice, black & white pepper 1/2 tsp of salt Rinse the burghul in cold water for 10 minutes, then drain it well and mince it in a blender a little at a time and place it in a big bowl. Mince the meat in a blender like a pate, then mince the onion the same way (after removing the meat). Add the meat, onion, and all spice to the burghul in a bowl and kneed it together with your hands. Use a little ice water to help with this process. Kneed it until the meat and burghul are mixed well together. STUFFING 1 big chopped onion 1 lb ground beef 1/2 tsp cinnamon, allspice, nutmeg, black & white pepper 4 tbl corn oil 2 tbl roasted pine nuts 2 tbl chopped walnuts Heat the oil in a pan and pour the chopped onion while stirring until it turns into a yellow color. Add pine nuts and the ground meat with the rest of the spices and stir until the meat is cooked. Add the walnuts and stir for 20 seconds longer. METHOD: Generously, oil a medium sized Pyrex tray. Wet hands with ice water and spread the dough in the tray about 1/2 inch thick always using ice water to keep the dough tender. Put the stuffing on top of the dough, then cover the stuffing with the rest of the dough. With a wet knife, design the top of the spread by cutting it into different shapes. You may cut the kubbeh into rectangular shapes (like brownies), then design each piece with a knife just on the surface into a small diamond shape. Don't inset the knife deeply inside. To bake, pour 1/4 cup of oil. Set the temperature to 400 degrees on the lowest shelf for 15 minutes, then place pan on the top shelf and broil it for 7 minutes or until golden color. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |