'#vegan #vegetarian #vegankubba These veggie dumplings are my mom creation. They test delicious and you won’t miss the meat flavor. You can’t even tell the difference from the test or from the look between the veggie or the meat one. They are also so filling. Thank you nana for this great recipe:). Love you so much ♥ Ingredients:- *For the Filling 1/2 cup diced onion ½ cup chopped swiss chard stems ½ cup chopped mushroom ½ cup chopped eggplant ½ cooked split pea or chickpeas ½ cup chopped parsley ½-3/4 cup chopped walnuts ¼-1/2 Tahini sauce 1 tsp 7 spices (Baharat) ½ tsp black pepper ½ tsp red hot pepper or to test ½ tsp salt or to test oil Note:- If you use chickpeas make sure to remove the outer shell and cut them into halves. Steps:- -Put a little oil like 1 tablespoon in a pan on a medium heat. When the oil is hot add onion and swiss chard stems and cook for a few minutes until they are tender. Take them out and sit a side to cool down. -In the same pan heat 1 tablespoon oil then add chopped mushroom and cook for a few minutes until all the water is evaporated. Continue cooking until slightly light brown. Take out and sit aside to cool down. -In the same pan again heat 1 Tbsp oil then chopped egg plant and fry until light brown. Add it to the rest ingredients to cool down. -Now mix onion, swiss chard, mushroom, egg plant, cooked split pea or chickpeas, chopped walnuts, parsley, tahini sauce and all spices and salt together very well. *For the Dumpling Dough 2 cup of very fine burgle(cracked wheat) called Jeresh ¼ tsp salt Steps:- -Wash Jeresh very well and get rid of the excess water -Add ¼ tsp of salt and mix well and cover and let it rest for ½ hour. -Knead the Jeresh as you would kneading a dough until you get a smooth and tough dough. If the dough is very tough add some cold water and knead more. Note:- To cook split pea, in a small pot wash ½ cup of split pea then add 1 cup of water. Cook on a low heat until tender. *How to prepare the dumplings:- -Make ball shape (like golf size) from the dough and open a big whole inside it like in the picture. -Fill it with the cool filling (1 table spoon) and close it and then flatten it with you two palms or keep like a ball shape. -Finish all the dumpling the same way and cover and keep them in the fridge or in the freezer for later use. * How to Cook the Dumplings -In a medium pot suttee a small diced onion then add your vegetable . I like to add big chunk eggplant, carrots, cooked red beets and zucchini. -Leave in for five minutes then add some salt and red pepper to test. Some people add green chili. -Add 2-3 Tbsp tomato paste and cook for a few minutes . -Add enough water to reach to ¾ of the height of the pot. -When the water start boiling add your dumplings(kuba) . For the first five minutes don’t touch your dumplings after that start stirring carefully so the dumpling won’t stick to the bottom of the pot.. -Leave the kuba for 20 to 25 minutes to cook. When the kuba start floating to the top that mean they are cooked and ready. -Leave the Kuba for at least ½ an hour so the taste gets developed more. Enjoy:)'
Tags: #Recipe34CFF , كبة حامض صيامي , Chaldean/Assyrian , Iraqi Veggie Cracked wheat Dumpling
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