http://www.sarahmelamed.com/2009/03/the-original-kubba-kardi/ Bridging cultures through food Sun, 05 Feb 2012 04:54:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.sarahmelamed.com/2009/03/the-original-kubba-kardi/comment-page-1/#comment-346 SimplyHeavenFood Sat, 26 Sep 2009 19:21:01 +0000 http://www.sarahmelamed.com/?p=42#comment-346 Awesome Job! Luv this recipe!! Awesome Job! Luv this recipe!!

]]> http://www.sarahmelamed.com/2009/03/the-original-kubba-kardi/comment-page-1/#comment-90 Sarah Mon, 23 Mar 2009 23:48:00 +0000 http://www.sarahmelamed.com/?p=42#comment-90 my grandmother also makes the kubba dumplings using rice and ground meat to stick it together (she stews these). The fried kubba that she makes is something she learned after she came to Israel, it is Syrian style and made with burgul and different than your Moms. my grandmother also makes the kubba dumplings using rice and ground meat to stick it together (she stews these). The fried kubba that she makes is something she learned after she came to Israel, it is Syrian style and made with burgul and different than your Moms.

]]> http://www.sarahmelamed.com/2009/03/the-original-kubba-kardi/comment-page-1/#comment-91 avesta Mon, 23 Mar 2009 16:50:00 +0000 http://www.sarahmelamed.com/?p=42#comment-91 these remind me also of my mom's kofta that she boils in a tomato based soup with greens and sometimes she adds red beans, too. My mom makes her Kuba out of rice that she turns yellow with tumeric then deep frys them. I have a post on my blog showing her making them. these remind me also of my mom’s kofta that she boils in a tomato based soup with greens and sometimes she adds red beans, too. My mom makes her Kuba out of rice that she turns yellow with tumeric then deep frys them. I have a post on my blog showing her making them.

]]> http://www.sarahmelamed.com/2009/03/the-original-kubba-kardi/comment-page-1/#comment-92 Sarah Mon, 23 Mar 2009 13:21:00 +0000 http://www.sarahmelamed.com/?p=42#comment-92 Iraqi Kurds use durum wheat semolina to make their kubba like the southern Iraqis (for more checkout who loves kubba on egullet). Bulgur is used only for the fried kubba. Sometimes finely ground cracked wheat is used (it looks like bulgar but is not parboiled). I have a Turkish language Kurdish cookbook by Cemsid Bender which has recipes from that area (I can't read it :-( and am trying to find someone to translate some of the recipes for me, that or learn Turkish:-)) Iraqi Kurds use durum wheat semolina to make their kubba like the southern Iraqis (for more checkout who loves kubba on egullet). Bulgur is used only for the fried kubba. Sometimes finely ground cracked wheat is used (it looks like bulgar but is not parboiled). I have a Turkish language Kurdish cookbook by Cemsid Bender which has recipes from that area (I can’t read it and am trying to find someone to translate some of the recipes for me, that or learn Turkish:-))

]]> http://www.sarahmelamed.com/2009/03/the-original-kubba-kardi/comment-page-1/#comment-93 Sazji Mon, 23 Mar 2009 11:22:00 +0000 http://www.sarahmelamed.com/?p=42#comment-93 Sounds like one I'll have to try! The use of semolina is interesting; it looks a lot like the "içli köfte" (known as qutlik?/kutlik? in the Kurdish of Silopi). In Turkey they generally use fine bulgur for such things. Sometimes they boil them first, then dip in beaten egg and fry them. Sounds like one I’ll have to try! The use of semolina is interesting; it looks a lot like the “içli köfte” (known as qutlik?/kutlik? in the Kurdish of Silopi). In Turkey they generally use fine bulgur for such things. Sometimes they boil them first, then dip in beaten egg and fry them.

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