Yemeni Cuba, a new invention, a tribute to the community, delicious, explosions, a must-make for ...
Yemeni Cuba that you can't stop eating! 🔥🟡
Ingredients for a large pot:
2 carrots
2 onions
0.5 bunch of coriander
3 tablespoons of olive oil
2 bone marrow
7 cloves of garlic
9 small potatoes
1 tablespoon of salt
1 teaspoon of ground black pepper
1 tablespoon of turmeric
1 tablespoon of khawaij
1 tablespoon of soup powder (optional but worth it)
1.5 liters of water (or a little more)
For the filling of the kobe:
1 white onion
0.5 teaspoon of ground black pepper
1 carrot
600 grams of minced meat with 30% fat
1 tablespoon of soup powder
1 teaspoon of salt
0.5 tablespoon of turmeric
0.5 tablespoon of khawaij
2 cloves of crushed garlic
0.5 bunch of coriander
For the semolina coating:
500 grams of fine semolina
0.5 teaspoon of salt
0.2 teaspoon of turmeric
0.2 teaspoon of khawaij
1 teaspoon Oil
280 grams of water (1 cup of 250 ml + 1/8 cup)
Preparation method:
1: Coarsely chop the vegetables. Peel the potatoes. Fry the bone marrow in olive oil. Add the vegetables, water and spices. Add the chopped coriander. Season with salt and adjust the taste to your liking. Bring the soup to a boil. Reduce to medium-low heat and cook for about an hour or until it is tender and tasty.
2: Add diced onions and carrots to a large pan. Add ground black pepper. Fry until they are quite soft and browned nicely. Add the minced meat (it must have fat!) and the seasoning: turmeric soup powder, khwaja, salt, pepper. And towards the end, add the crushed garlic and coriander. Stir in. Fry until the liquids disappear completely and transfer to a bowl. Cover and refrigerate for about an hour. Then remove and mix well all the fats. At the bottom of the bowl, take a spoonful at a time and make meatballs, cover and freeze for several hours or overnight.
3: Prepare the semolina - add all the ingredients listed above to the bowl. Cover the semolina with cling film, close to the semolina itself so that it does not dry out, and let it rest for 15-20 minutes. Then take the frozen meatballs out of the freezer, take a small piece of semolina each time, flatten it well and wrap the frozen meatball in a thin wrap. Remove any leftover semolina and set all the balls aside (cover them so they don't dry out).
4: Put the semolina balls with the meat into the boiling soup - 3-4 balls at a time (give them a light squeeze for a flat cube shape). Mix a little and cook everything on medium heat for about 45-60 minutes or until you take out one cube and see that it is ready enough. Serve with some green sahug and fenugreek and enjoy a bite bursting with flavor!
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