Kubbeh and Hashweh two of the greatest savory concoctions
June 18, 2010 by admin
Filed under Middle Eastern
Kubbeh and Hashweh are, in my opinion, two of the greatest savory concoctions ever conceived of by man. I asked my mom to teach me how to make Kubbeh this weekend, and she was gracious enough to oblige. I took some pics so I could share. Hashweh is essentially the filling of the Kubbeh made in to a rice dish, so I figured it made sense to add that recipe as well. Special thanks to my mom
Without further ado…
1 lb lamb, chopped
2 large onions (red, white or one of each), chopped (not for Hashweh)
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 tbsp nutmeg and allspice, mixed
1/4 tsp cinnamon
1/2 cup pine nuts (only if you’re making Kubbeh, not Hashweh)
Brown the lamb in a saute pan before adding the onions, spices and butter. Brown the pine nuts in a little butter in a separate pan if you’re making Kubbeh.
1.5lbs lean lamb
2 medium onions, chopped
3 cups fine bulgur wheat
2 tbsp salt
1 tbsp pepper
This part requires either a meat grinder or a food processor. De-fat the lamb and cut in to cubes. Grind or process the meat twice. Grind/process the onions once, and mix with the meat.
Wash the bulgur and drain it well by squeezing the water out with your hands. Mix with meat, onions, salt and pepper.
Grind or process the mixture twice, adding a little water and kneading each time. Continue to add water and knead until the dough is soft and smooth, with a pasty consistency as below:
Separate dough in to balls slightly larger than walnut size. Knead them until round and smooth, then use your finger to press a hole in to the ball. Use your finger to gently expand the hole without thinning out the walls too much:
Add a tablespoon or two of filling…put as much as you can, but be careful not to overstuff.
Pinch the sides together, and gently form in to a football shape.
Heat 2-3 inches of cooking oil (get it good and hot, but not quite boiling) in a sauce pan and fry Kubbeh balls for 3-4 minutes. Remove and place on a paper towel.
Follow the directions for Kubbeh filling above, but omit the onions and pine nuts.
After the meat is browned, add spices and butter as above, but also add 2 cups of white rice and a sufficient amount of water to cook the rice. Cover and simmer until rice is cooked.
Hashweh is best topped with a couple of spoonfuls of plain yoghurt.
The filling (as made for Kubbeh, with the onions and pine nuts) is also awesome served over Hummus and eaten with warm pita bread(it is traditionally served this way only on certain occasions). If you guys are interested let me know and I’ll post a delicious traditional hummus recipe.
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