Recept→Israel→Israeli Kubbeh Matbucha

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Israeli Kubbeh Matbucha

Name: Israeli Kubbeh Matbucha
Prep time: PT45 minutes
Cook time: PT2 hours
Total time: PT2 hours 45 minutes
Yield: 6
Cuisine: Israel
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)

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.

Förberedelsetid45 minutes

Tillagningstid2 hours

Total tid2 hours 45 minutes

Portioner6

SvårighetsgradMedium

Original· Feb 8

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👨‍🍳 Instruktioner

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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: Do not overcrowd the pot; cook in batches if necessary.
8
Taste and adjust seasoning for salt and spice. Serve hot.
💡 Proffstips: Matbucha can be served as a stew or a thicker dip with bread.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.