👨‍🍳 作り方

1. 1

   For the kubbeh dough: Soak bulgur in cold water for 15 minutes, then drain thoroughly and squeeze out excess water. In a large bowl, combine bulgur, semolina, half of the ground meat, half of the chopped onion, salt, and pepper. Knead until a smooth, pliable dough forms. If too sticky, add a little more semolina.

   💡 プロのコツ: Ensure bulgur is well-drained to avoid a mushy dough.
2. 2

   For the filling: Sauté the remaining ground meat and onion in 1 tbsp olive oil until browned. Season with salt and pepper. Let cool completely.

   ⏱️ 10 minutes
3. 3

   To form the kubbeh: Wet your hands. Take a small portion of the dough, flatten it into a disc, and fill with a teaspoon of the meat mixture. Carefully enclose the filling and shape into a smooth, oval or round dumpling. Repeat with the remaining dough and filling.

   💡 プロのコツ: Keep hands slightly wet to prevent sticking.
4. 4

   For the stew: In a large pot, heat the remaining olive oil over medium heat. Add the chopped sorrel, cilantro, dill, and mint. Sauté for 5-7 minutes until the herbs wilt and become fragrant.

   ⏱️ 7 minutes
5. 5

   Pour in the broth and lemon juice. Bring to a simmer. Season with salt and pepper.

   💡 プロのコツ: Taste and adjust lemon juice for desired tanginess.
6. 6

   Gently add the formed kubbeh to the simmering broth. Cover and cook for 45-60 minutes, or until the kubbeh are cooked through and float to the surface. The stew should thicken slightly.

   ⏱️ 60 minutes

   💡 プロのコツ: Avoid stirring too vigorously to prevent kubbeh from breaking.
7. 7

   Serve hot, ladled over cooked rice, with extra lemon wedges on the side.