Kubbeh - Ground Meat and Semolina Balls

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, garlic, semolina, cumin, chili, turmeric, cinnamon, salt and black pepper until evenly combined.
2. 2
   Chill the mixture 30 minutes.

   Refrigerator
3. 3
   With wet hands, shape patties the size of Egg, and press each one lightly into a round.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 4
   Heat the oil in a deep pot and brown the meatballs on both sides.

   ⚙ Pan-fryingStoveDeep pot for frying

   💡Brown first for a crust and a roasted flavor; without browning the meatballs are softer and absorb more of the sauce.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 5
   Add the water to cover the meatballs. Turn down the heat, cover and simmer 20–25 minutes, until the meatballs are cooked.

   ⚙ SimmeringStoveLid

   💡Drop the meatballs into boiling sauce and don't stir at first: that way they firm up and keep their shape.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 6
   Sprinkle with the parsley and serve with rice.