Crust for Kubbeh
200 gram matzo meal
300 gram semolina
(סולת ב עברית)
1 cup water
1 teaspoon salt
Filling for Kubbeh
45o gram lean stewing beef
Salt & pepper
6 -7 garlic cloves
10 chopped scallions (green and white parts)
2 bunches Swiss chard, chopped
Turmeric powder (a pinch)
Fry the meat cut in small piece, in a small amount of oil.
Coarsely grind or chop and season with salt and pepper
Prepare the dough for the Kubbeh, by mixing all ingredients.
Wet your hands, and shape walnut size pieces of it, and flatten into thin circles
Fill with 1 tsp of meat and shape back into balls.
Heat the oil, sweat the garlic but do not over cook, add the scallions, continue to sauce with a pinch of turmeric, salt and pepper. Add the Swiss chard mix well.
Cook about 5 minutes until the chard is just wilted.
Cover with chicken stock and continue to cook.
When almost done add lemon juice and lemon salt to taste.
Add the Kubbeh to the boiling soup, and continue cooking about 15 minutes.