Arabic food is tough. It may partially be because I psych myself out before cooking. I know there’s rarely such thing as a 30-minute meal and so I reserve cooking it to the weekends – if that.
My parents have instituted a once a week rule. That is, I’m required to contribute to the weekly cooking at least once a week. In theory, it’s a brilliant idea! In practice, it’s a bit more tricky. Especially since the days I pick, usually don’t work for the family. This last weekend, I decided to reserve Sunday lunch. I refused to discuss the menu with my mom ahead of time so that I could surprise her with my Arabic cooking abilities.
So among other menu items, I tried my luck at Kubbeh Bel Sineyeh. It’s actually really easy to make once you get the hang of it. The most time-consuming part is laying out and flattening the kubbeh dough.
Ingredients
- 1 lb Ground Beef (85/15)
- 2 lbs Kubbeh Dough (you can find this at your local Lebanese or Halal Middle Eastern Butcher. Ask for Kubbeh dough)
- 1 Medium Onion, chopped
- 1 tablespoon Seven Spice
- 1/8 tsp Cinnamon
- Salt, to taste
- 1 cup Water
- Olive Oil, for brushing
- ¼ cup Pine Nuts
- 2 tablespoons Vegetable Oil
Instructions
- Preheat oven to 450 degrees.
- In a large pan, heat vegetable oil over medium-high heat and add onion. Cook until translucent.
- Add ground beef and cook until browned, making sure to break the meat up into small pieces.
- In a separate pan, fry pine nuts in vegetable oil until lightly browned (be careful because pine nuts brown quickly)
- Once browned, add pine nuts, seven spice, salt and cinnamon.
- Continue to cook for 5 minutes to seal in the flavor.
- Grease the bottom of a large baking dish.
- Cut the kubbeh dough into two large halves. Use one half for the bottom and the other for the top.
- Begin to make small ½ inch thick rounds of dough and flatten into the bottom of the pan. Have a small bowl with water readily available to wet hands as you mold the dough.
- Using your hands, make sure that you have covered the bottom of the pan.
- Spread the meat mixture evenly on top of the dough.
- Then begin to work the second half of the kubbeh dough like you did the first half.
- Using a table knife, cut into diamond shapes.
- Brush olive oil over the top.
- Bake for 20 minutes, or until browned
- Serve with plain nonfat yogurt.
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