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Pesach Recipes – Middle Eastern Lamb Kubeh

Tuesday, March 1st, 2011 12:20 pm by admin

Barbara Kline’s Kubeh

Ingredients:
Ground lamb
Finely chopped onion
Finely chopped garlic
Salt
Pepper
Paprika
Cumin
Turmeric
1 egg
1 recipe of matzah ball mixture adding chopped parsley and ginger

All of the seasonings are to-taste. We make it quite spicy. Make matzah ball dough and refrigerate for at least one hour. Mix together the lamb and the following eight ingredients. Form a ball with the matzah meal dough and making an indentation at one end, stuff the dough with the meat mixture until the dough just coats the meat. Deep fry until the dough is lightly browned. Drain on paper towel and serve hot.

2 Responses to “Pesach Recipes – Middle Eastern Lamb Kubeh”

  1. Shira Kline Jewish Music for Kids says:

    [...] at the table, French onion soup (no cheese) replaces the more traditional chicken soup. OR Kubeh (KU-beh)! This one we would fight over. One of the few exceptions of meat in the house, this is a [...]

  2. Shira Kline Jewish Music for Kids says:

    [...] at the table, French onion soup (no cheese) replaces the more traditional chicken soup. OR Kubeh (KU-beh)! This one we would fight over. One of the few exceptions of meat in the house, this is a [...]

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