Ron Yohananov shared his method for making a perfect koba without dough, and we were, as usual, blown away. Do you like beetroot koba on Shabbat? Now it's really easy for us!
The ingredients:
For the meat (for approximately 25 medium-sized kouba):
500 grams of minced meat
One large onion, finely chopped
A teaspoon of salt
A teaspoon of sugar
A handful of finely chopped parsley
2 eggs
Half a cup of semolina
A teaspoon of ras el khana or bhart spice
Black pepper
For the coating:
2 eggs
Pinch of salt
2 cups of semolina
Preparation:
1 – Prepare the meat mixture for the filling: mix the chopped onion with the salt and sugar in a bowl. Squeeze well with your hands until the onion is slightly compressed.
2 – Add the meat and other ingredients and mix to obtain a homogeneous mixture.
3 – Make meatballs weighing 25 grams each.
4- For the coating: beat the eggs well with the salt in a bowl. The salt breaks down the texture of the eggs and turns them into a liquid (do not add water!), and also neutralizes the smell.
5- Put the semolina in a bowl.
6 – Dip each meatball in the egg, the semolina, then again in the egg and again in the semolina (two dips in total).
7 – Drop the koubas into boiling soup (no need to chill or freeze them beforehand), reduce the heat, and let them simmer for about half an hour. You can do this with any soup you like (and if you're interested in Cuban beet soup, here's the recipe for...) Ron ).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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