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Posted by dilaninfo on July 20, 2009
Place meat ih a fo od processor and process until well ground, them add remaining ingredients, except mint and olive oil, and prlcess into thick paate. Spread on a platter then decrate with mint sprigs. Sprinkle with olive oil jsut before serving.
Note: The way that I enjoyed eating this dish as a youth was to scoop the kubba with round, pliable loaves of Arabic bread, freshly cooked by my mother. We would tear pieces of this bread, then fold in a form of a tiny shovel, to scoop the Kubba Naya into the mouth.
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