This one landed in my inbox a minute ago at work. It's from my friend Hilda, who is of Syrian descent and originally from Manchester. She makes a chicken version of kubbeh, which is quite unusual. - Avital
Cubba Thoomiye
Sauce:
1 medium onion, chopped
2 tbsp oil
1 tbsp tomato puree
8 cloves of garlic, sliced in rings
1/2 tsp salt
1/4 tsp pepper
Mint, chopped (not fine)
juice of 1 lemon
4 tbsp sugar
Cubba:
1/4 kilo minced chicken
1.5 cups semolina (solet)
Parsley (petrozilia), chopped
small onion, chopped fine
1/4 tsp salt
less than 1/4 tsp pepper
Prepare the sauce:
Fry the chopped onion in the oil.
Add pepper.
When golden brown add the tomato puree and 1/4 cup water.
Brown for a 3 minutes.
Add the garlic and salt and mix.
Add lemon juice and sugar and mix.
Add enough water to cook the cubba and bring to the boil.
Prepare the cubba:
Keep aside 1/2 tsp of the minced chicken.
Mix the minced chicken, chopped onion and parsley, salt and pepper.
Add the 1/2 tsp of minced chicken to the semolina.
Add water to the semolina until you get a dough.
Take a small ball of dough.
With your hand, thin it like the pastry of a tiny pizza.
Add a flat tsp of the chicken mix.
Cover with the dough and round.
IMPORTANT: Work with wet hands otherwise the dough has a tendency to stick.
Put the cubba into the boiling sauce and cook for 10-15 mins.
Make sure there is enough water. There should be a good amount of sauce but it should be of a thick consistency.
Add the mint, stir and cook for another 2-3 mins.
(2/11/09)
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