👨‍🍳 조리법

1. 1

   Prepare the Matbucha sauce: Roast the red bell peppers (halved, seeds and membranes removed) at 450°F (230°C) for 30-45 minutes until charred. Place in foil to cool, then peel and coarsely chop.

   💡 전문가 팁: Roasting the peppers brings out their sweetness and smoky flavor.
2. 2

   In a large saucepan, combine the chopped roasted peppers, diced tomatoes, tomato sauce, tomato paste, sugar, dried chili peppers, and sliced garlic. Simmer over medium-low heat for at least 1.5 hours, stirring occasionally, until thickened and jammy.

   💡 전문가 팁: The long, slow simmer is crucial for developing the complex flavors of matbucha.
3. 3

   Stir in the olive oil and paprika into the matbucha. Continue to simmer for another 30 minutes.

4. 4

   Prepare the Kubbeh dough: In a large bowl, combine semolina, 1.5 teaspoons of salt, and 1 cup of water. Mix until a smooth, soft dough forms. Let it rest for about 15 minutes.

   💡 전문가 팁: The dough should be pliable but not sticky. Add more water or semolina as needed.
5. 5

   Prepare the Kubbeh filling: In a bowl, combine ground beef, chopped onion, chopped parsley, 1/3 teaspoon black pepper, and salt to taste. Mix well.

   💡 전문가 팁: Ensure the onion is finely chopped for even distribution.
6. 6

   Form the Kubbeh: Wet your hands. Take a ping pong-sized ball of dough, flatten it into a thin circle in your palm. Place a tablespoon of meat filling in the center. Pinch the edges of the dough to enclose the filling, forming a smooth ball.

   💡 전문가 팁: Keeping your hands wet helps prevent the dough from sticking.
7. 7

   Add the formed kubbeh to the simmering matbucha sauce. Ensure they are submerged. Cover and continue to simmer for another 30-40 minutes, or until the kubbeh are cooked through and have absorbed the flavors of the sauce.

   💡 전문가 팁: Do not overcrowd the pot; cook in batches if necessary.
8. 8

   Taste and adjust seasoning for salt and spice. Serve hot.

   💡 전문가 팁: Matbucha can be served as a stew or a thicker dip with bread.