Kurdish Kubbeh Khamoustah

• Crust for koubebot
• 1 cup matzo meal
• 1 1/2 cups semolina (solet in hebrew )
• 1 cup water
• 1 teaspoon salt
• Filling for koubebot
• 1 lb beef
• oil (for frying)
• salt, & peppper
• The soup
• 6 -7 garlic cloves
• 10 chopped scallions (green and white parts)
• olive oil
• 2 bunches swiss chard, chopped pazzi (blettes in french, swiss chard in english)
• lemon juice
• salt

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.

crust, matzo meal, water, salt, filling, beef, oil, salt, soup, garlic, scallions, olive oil, swiss chard, lemon juice, salt

Taken from www.food.com/recipe/kurdish-kubbeh-khamoustah-318266 (may not work)