1655. Kubba Balls

Kubba niya, or raw kubba, can only be made with the freshest meat, and them consumed within an hour or two after making. Eating leftover kubba niya the next day is a bad idea, since it is made of raw meat after all. So this kubba balls idea was born: make balls out of the leftover kubba niya and fry them up. 

This turned out to be so successful that you will find yourself making kubba niya just to make these kubba balls.

Ingredients:

250g lean fresh beef mince

1/2 cup burghul

1 small red capsicum

1 green chilli

1/2 onion

basil leaves

1 tsp salt

1/2 tsp 7-spice

oil, to fry

Method:

Pour just enough warm water over the burghul to soak it. Allow to absorb and soften (5-10 minutes).

Blend the capsicum, chili pepper, onion, and basil leaves to a puree; add to the burghul.

Add the salt and seven spice. Finally add the fresh lean beef mince and using a gloved hand, knead everything very well together for several minutes to render a pink dough.

Form balls out of the dough and fry till cooked through and crispy on the outside.

Serve warm.

صحة و عافية