👨‍🍳 Instruktioner

1. 1

   Prepare the filling: In a bowl, combine the ground meat, chopped onion, parsley, allspice, cinnamon, salt, and pepper. Mix well.

   💡 Proffstips: Ensure the onion is very finely chopped to avoid large pieces in the filling.
2. 2

   Make the dough: In a large bowl, mix the semolina, flour, and salt. Gradually add warm water, mixing until a firm but pliable dough forms. Knead for about 5-7 minutes until smooth.

3. 3

   Divide the dough into small portions. Roll each portion thinly into a circle (about 10-12 cm in diameter).

   💡 Proffstips: Keep the dough covered with a damp cloth while working to prevent it from drying out.
4. 4

   Place a tablespoon of the meat filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork or twist them for a decorative finish.

5. 5

   Heat vegetable oil in a deep fryer or a deep pot to 180°C (350°F).

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature for even frying.
6. 6

   Carefully fry the koubes in batches for about 4-5 minutes per side, or until golden brown and crispy. Drain on paper towels.

   💡 Proffstips: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy koubes.
7. 7

   Serve hot as part of a meze or as a snack.