Ingredients

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

Olive Oil   

Salt & pepper

The soup

6 -7 garlic cloves

10 chopped scallions (green and white parts)

Olive oil

2 bunches Swiss chard, chopped

Lemon juice

Lemon salt

Salt

White pepper

Turmeric powder (a pinch)

Chicken Stock

Directions

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.

Soup

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.