Kibbeh Khamoustah

60 min · Serves 8

Based on a recipe from North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 lbground beef
• 14.8 mlsalad oil
• 1 cupmatzo meal
• 1½ cupssemolina
• 1 cupwater
• 4.9 mlsalt
• 6garlic
• 10scallions
• 6 cupsSwiss chard
• lemon juice (optional)

How to cook it

1. Brown the ground beef in a small amount of oil in a pan.
2. Combine the matzo meal, semolina, water, and salt to form a dough.
3. With damp hands, divide the dough into walnut-sized portions.
4. Flatten each piece into a small circle, place a tablespoon of cooked beef in the center, and seal the edges to enclose the filling.
5. Heat a little oil in a large pot and sauté the garlic until it turns golden.
6. Stir in the chopped scallions and Swiss chard, cooking for about 10 minutes.
7. Pour in enough water to cover the vegetables and bring the mixture to a boil.
8. Stir in lemon juice if desired.
9. Drop the stuffed dough balls into the boiling soup and simmer for 15 minutes until cooked through.

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