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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the meat cut in small piece, in a small amount of oil. | 2. Grind preserving the texture (not like ground meat). | 3. Prepare the dough for the koubbebot, by mixing all ingredients. | 4. Wet your hands, and shape walnut size pieces of it, like a thin. | 5. circle, fill with 1 tsp of meat and seal. | 6. At this stage, you can freeze the kubbeh patties. | 7. Heat the oil, fry the garlic until gold, add the scallions and the. | 8. pazzi mix well. | 9. Cook about 10 minutes. | 10. Cover with water and continue to cook. | 11. I usually replace the salt with some soup powder. | 12. When almost done add lemon juice and lemon salt to taste. | 13. Add the koubbebot to the boiling soup, and continue cooking about 15. | 14. minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
matzo meal	1	cup		-	-	-	-
semolina	1 1/2	cups		901.8	182.4392	31.7634	2.6303
water	1	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
beef	1			530.4012	0.0	104.5842	12.1947
oil				-	-	-	-
salt				-	-	-	-
garlic clove	6 -7			-	-	-	-
scallion	10		chopped	320.0	73.4	18.3	1.9
olive oil				-	-	-	-
swiss chard	2	bunches	chopped	-	-	-	-
lemon juice				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.