Middle_Eastern
Middle Eastern - Stews and Tagines
Kubba Halab Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 10 prepared kubbeh balls (bulgur shells with meat filling)
- • 1 onion, finely chopped
- • 400g tinned tomatoes, crushed
- • 1 tbsp tomato paste
- • 1 tsp ground allspice
- • 1/2 tsp ground cinnamon
- • 2 tbsp olive oil
- • 500ml beef stock
Preparation Steps
1
Phase 1
Heat the olive oil in a wide heavy pot and fry the onion over medium heat until softened.
2
Phase 2
Add the tomatoes, tomato paste, allspice, cinnamon, and stock and bring to a boil.
3
Phase 3
Lower the kubbeh balls into the sauce, cover, and cook gently for 30 minutes.
4
Phase 4
Uncover and simmer for 10 minutes until the sauce thickens.
5
Phase 5
Season with salt and serve hot with rice.