Israeli Kubbeh Matbucha
A hearty and flavorful dish featuring semolina dumplings (kubbeh) filled with spiced ground meat, simmered in a rich, slow-cooked tomato and bell pepper sauce (matbucha). This dish combines the comforting textures of kubbeh with the vibrant, slightly sweet and spicy notes of matbucha, creating a unique and satisfying meal.
🧂 Ingredients
- 3 cups Semolina
- 1 cup Water(for kubbeh dough, plus more as needed)
- 1.5 teaspoons Salt(for kubbeh dough)
- 350 g Ground beef
- 1/2 cup Parsley(chopped)
- 1 large Onion(finely chopped)
- 1/3 teaspoon Black pepper
- 6 large Red bell peppers
- 14.5 oz Diced tomatoes
- 15 oz Tomato sauce
- 6 oz Tomato paste
- 2 tbsp Sugar
- 1/3 cup Olive oil
- 1 tbsp Paprika
- 3 whole Dried chili peppers(or 1-2 fresh jalapenos)
- 2 cloves Garlic(sliced)
👨🍳 Instructions
- 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.
💡 Tip: Roasting the peppers brings out their sweetness and smoky flavor. - 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.
💡 Tip: The long, slow simmer is crucial for developing the complex flavors of matbucha. - 3
Stir in the olive oil and paprika into the matbucha. Continue to simmer for another 30 minutes.
- 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.
💡 Tip: The dough should be pliable but not sticky. Add more water or semolina as needed. - 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.
💡 Tip: Ensure the onion is finely chopped for even distribution. - 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.
💡 Tip: Keeping your hands wet helps prevent the dough from sticking. - 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.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 8
Taste and adjust seasoning for salt and spice. Serve hot.
💡 Tip: Matbucha can be served as a stew or a thicker dip with bread.
💡 Pro Tips
- ✓For a spicier matbucha, add more chili peppers or a pinch of cayenne pepper.
- ✓If you don't have dried chili peppers, use fresh jalapeños, adjusting the quantity to your heat preference.
- ✓The matbucha can be made a day in advance and refrigerated; the flavors will meld even further.
🔄 Variations
- Vegetarian Kubbeh: Use a filling of finely chopped mushrooms, walnuts, and herbs.
- Add other vegetables to the matbucha, such as eggplant or zucchini.
- Serve the matbucha with rice or couscous as a side dish.