Kubba Hammoth

​We are excited to bring you one of our most requested recipes. This recipe is a lot of work but well worth the effort.
This recipe makes about 50 pieces of kubba which is enough for 2 meals for about 4 to 5 people.

Please note the ingredients and instructions are separated into three different parts. If you are only making the kubba now and not the stew, you only need the first two parts. If you are making the kubba and the stew now, you will need all three parts.

Meat Mixture Ingredients
2 tablespoons oil
1 large onion diced
1 1/2 teaspoons of salt (or to taste)
2 teaspoons baharat/middle eastern spice blend
1/2 teaspoon ground black pepper (optional)
1 pound ( equals approx. 2 cups) ground beef – your choice of leanness

Meat Mixture Instructions

• Using medium heat, heat oil in a pan.
• Sauté onions until tender.
• Add beef and spices.
• Mix well and brown beef. Drain the mixture.
• Set aside and allow to cool while you make the outside part of kubba.

Outside Part - Paste Ingredients
1 pound (equals approx. 2 cups) ground beef 88%-90% lean
1 teaspoon salt
1 teaspoon baking soda
3 cups of cream of rice plus more if necessary
1/2 cup plus 2 tablespoons cream of wheat also known as farina
1 1/2 cups of ice cold water plus more if necessary

Outside Part - Paste Instructions

• Add the outside part ingredients in a bowl.
• Mash and kneed by hand until the paste is smooth and stays together well.
• Your paste should feel like a grainy play-dough. You can tell if it is the right consistency by making a small ball in your hand and then flattening into a circle by pressing into your hands. If you lift up the edges and the circle stays together well and doesn’t fall apart on the outside edge it should be good. If the outside of the edges are cracking, add a tablespoon of water to the bowl and knead some more until it is the right consistency. Repeat if necessary.
• Take half of the paste and put it in the refrigerator until you are ready to work with it. It is easier to work with when cold.
• Set aside a bowl of ice water.
• Dip hands in the water so that the paste doesn’t stick to your hands.
• Take a piece of the paste about a little more than a tablespoon thick or a little smaller than a golf ball.
• Roll into a ball between your hands.
• Push your thumb in the middle of the ball and rotate between thumb and forefinger of both hands until it is a thin disc.
• Put a teaspoon of the cooled meat mixture in the middle. Pull sides of the disc up while simultaneously pushing the meat down. Close by pinching the edges together. Press between palm and fingers of other hand and rotate to make a disc. Patch any holes if necessary by either moving some of the paste from your disc or by getting more paste. Repeat until all of your paste is used.

You can cook your kubba now or your can freeze for future use.

If freezing, line a tray with wax paper or plastic wrap. Set the kubba in the tray in a single layer making sure you do not let them touch. When the bottom of tray is full, put another piece of paper on top and set another layer on top. Repeat until your tray is full. Cover and freeze in tray. When they are fully frozen, pry off the paper and insert into a large freezer bag to use for future use.

If you don't want to eat your kubba in a stew, you can bring a pot of water with a tablespoon of salt to a rolling boil. Add the kubba and allow bring to a boil again. Simmer for 30 minutes. Remove from water and serve.

Stew
there are many stews the kubba can be used in. Below is a recipe using carrots and celery. The vegetables can be substituted. Other options are cauliflower, turnips, or english cucumbers.

Ingredients
6 cups water
2 celery stalks sliced
3 carrots sliced
6 oz tomato paste (small can)
4 garlic cloves smashed
1 tablespoon salt
½ teaspoon dried mint
1/2 teaspoon citric acid or juice of one lemon (this can also be to taste)
red pepper flakes to taste

Stew Instructions

• Boil water.
• Add vegetables and boil until tender.
• Add tomato paste and stir until dissolved.
• Add salt, citric acid or lemon, garlic, and red pepper flakes. (if you are using lemon add at the end of cooking).
• Add 30 kubba.
• Bring to a boil again and simmer covered for 30 minutes.
• Add dried mint and stir. Add more salt and citric acid or lemon if desired.