Kubbeh Bamya

Ingredients

• 2 tablespoons oil
• 1 kg ground beef
• 2 large onions, chopped
• 1 kg semolina
• 1 kg okra
• 2 ripe tomatoes, chopped
• 1 tablespoon crushed garlic
• 2 tablespoons baharat or ground allspice (Baharat is a spice mixture common to Iraqi, Egyptian and Lebanese kitchens. You can find it in spice)
• salt
• 4 tablespoons tomato paste
• half lemon
• 1 tablespoon sugar

Directions

1. 1

   To prepare the kubbeh: Place the chopped onion in a bowl and season with salt.

2. 2

   Let stand 15 minutes to absorb the salt.

3. 3

   Squeeze the onion to remove excess juices and add the beef and the baharat.

4. 4

   Mix well with the hands into a uniform paste.

5. 5

   Place the semolina in a bowl and add enough water to create a doughy mixture.

6. 6

   Set aside for 10 minutes.

7. 7

   Divide the mixture into 24 sections then roll each into a round ball.

8. 8

   Using your finger, make a deep dent in each ball and place 1 tablespoon of the beef mixture inside.

9. 9

   Pinch to close and roll again into a ball shape.

10. 10

    To make the sauce: In a large pot, heat 2 tablespoons oil with the garlic and tomatoes over low heat.

11. 11

    Cook for about 8 minutes till the tomatoes are softened and add the okra.

12. 12

    Cook an additional 10-15 minutes.

13. 13

    Add the tomato paste and 2 cups water and raise the temperature to medium.

14. 14

    Bring to a boil and add the lemon juice, sugar and salt to taste.

15. 15

    Keep the sauce at a slow boil for 10 minutes and add the kubbeh.

16. 16

    Lower heat and cook covered for 10 minutes more.