Every family needs its own stuffed-something dish. Here's to Kubbeh
This Making Middle Eastern dumplings, kubbeh, takes less work than when one had to grind the grain on one's knees, and it's worth the effort.
All kibbeh dishes, those Middle Eastern dumplings made of minced meat filling stuffed in a thin grain shell, have one thing in common: They’re all labor intense. In The Book of Jewish Food: An Odyssey from Samarkand to New York Claudia Roden says she does not believe the art of making kibbeh in all its varieties will survive, because of the long time it takes to roll and stuff and roll again and cook.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman