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Fried Kubbeh Balls Fried Family Chef: A taste of home Kubbeh Balls by Um Sayid, Zaatari Camp, Jordan Difficulty: Medium Ingredients: ½ cup of pomegranate seeds Preparation time: 2 hours 1 kg of bulgur cooked wheat 1 teaspoon of all spice Cooking time: 10 minutes 1 kg of ground beef or lamb ½ kg of finely chopped onions 1 teaspoon of salt 3 tablespoons of pomegranate 1 teaspoon of black pepper molasses For the kubbeh crust, soak the Remove excess water by For the kubbeh stuffing, fry the bulgur wheat in half a litre of squeezing the bulgur using two rest of the ground meat with the water for two hours, then drain hands. Add half a kilogramme of finely chopped onions. Add salt, the water. ground meat with some salt and pepper, allspice and omegranate pepper seasoning. Place in a molasses. Once cooked add the food processor and process to a pomegranate seeds. smooth paste. Take an egg-sized amount of Fry the ball ten minutes until Enjoy the dish with your the crust mixture and form into golden brown. family :) a ball. Form a hole in the ball to make space for the filling. Add filling and pinch the top to seal the ball. Shape the ball into an egg shape. wfp.org/familychef Meet the Chef Falafel by Welcome to The World Food and her family. It poses a bittersweet Programme’s (WFP) Family Chef reminder of home. With WFP’s vouchers, series. Explore the culinary treasures refugees now have the opportunity to buy and cooking abilities of refugees who the food ingredients they need to make benefit from WFP’s cash-based transfers, recipes that reflect their country’s elaborate an initiative that allows individuals to cuisine. These dishes have played a role in buy the food they need to cook their easing the burden of building a new life in a traditional dishes. new country. Crouched on the floor, proud Syrian mother “It’s hard but we have to make the most of of four Um Sayid talks about her life as a what we have for the children’s sake and refugee in Jordan’s Zaatari camp, as she until we return to Syria,” Um Sayid says as kneads the paste for the kubbeh she shapes a kubbeh ball. She then gently dumplings, a staple Syrian dish consisting places a batch of the balls into a pot of of bulgur wheat balls stuffed with frying oil, attentively observing them as mincemeat and onions. they turn a rich golden brown colour. Um Sayid’s family fled their hometown Finally the kubbeh is ready and her Daraa’ two years ago after shrapnel hit husband, Abu Sayid, is tasked with setting their home. Upon their arrival in Zaatari, the table. He picks up a kubbeh and tries they were struck by the harsh reality of it. His verdict? “Excellent… but still not as having to live in a tent in the midst of a good as my mother’s,” he says with a smile large area of arid land. Today, life in and a wink. He proudly presents the Zaatari has become more bearable as the kubbeh that is served with yoghurt and camp evolved into a citylike site. Cooking chopped tomatoes. “Saha wa Hana,” he has become more than a means for says, which means “to your health and survival for Syrian refugees like Um Sayid happiness”, as he invites us to the table. wfp.org/familychef .
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