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Jewish Recipes --> Recipes --> Passover Recipes --> Meat

Passover Kobeba
Yield: 4 servings

Recipe Ingredients:

For the shell:

  • 1 cup matza meal
  • 1 small onion
  • 1 tsp. salt pepper to taste
  • (Some recipes call for 2 tbl. lemon juice)

For the filling:

  • 2 tbl. olive oil
  • 1/2 lb. ground beef
  • 1/2 tsp. allspice
  • vegetable oil
  • 1 medium onion

Directions

  1. Cut the small onion in pieces and chop (or puree) very finely in a food processor
  2. Add matza meal, salt, pepper and blend. Add a small amount of water (or lemon juice, if using) to keep the mixture from getting too sticky
  3. Remove the mixture and put in refrigerator until ready to use
  4. Chop the medium onion and sauté in olive oil until it just begins to brown
  5. Add ground beef and spices (salt, pepper, allspice) and continue browning
  6. With wet hands, take a small amount of the shell mixture (about the size of a small egg) and shape into a ball.
  7. Make a hole with your finger, starting at one end of the egg shaped shell mixture -- press in almost to the other side
  8. Turning the shell, thin out the walls with your fingers until they are thin - about 1/4 inch thick. Keep your hands moist to keep the shell mixture from sticking to your hands.
  9. Spoon in about a teaspoon of the meat filling and pinch seal the end to close the kobeba.
  10. Fry the kobebas in a frying pan until they are a deep golden brown
  11. Place the kobebas on a paper towel to draw out the excess oil and serve
 

Passover Recipes -- Meat -- Specialties

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Cooking Tips:   The Torah states that kosher mammals are those which chew their cud (ruminants) and are cloven-hoofed. The following animal species are among those considered to be Kosher: Read more

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