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1
The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
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2
Mushroom Filling: Saute onion in oil.
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3
Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
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4
Cool.
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5
Meat Filling: Thoroughly knead the meat with water.
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6
Saute onion in oil, add meat and seasonings.
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7
Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
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8
Cool.
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9
The Crust: Rinse and drain the cracked wheat.
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10
Place all ingredients in a large bowl, use fingers to crumble and combine together.
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11
Knead soft dough, slowly adding water as required, until dough is malleable.
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12
Wet hands in cold water, take small lump of dough in left hand.
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13
Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
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14
Into each hollow place 1 teaspoon of filling, meat or mushrooms.
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15
Seal by bringing the tips together with cold water.
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16
Roll the dough between palms to create an elongated form.
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17
Place on a baking sheet.
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18
Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
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19
Repeat with the other kubbeh.
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20
No more than 4 kubbeh should be fried at a time.
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21
Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
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22
Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).
