Planning A Meal? Try these:
Appetizer: Egyptian Charoset
Ave. Rating is

More Like This:
Beef Stew with Chickpeas Ave. Rating is 5
Lahma (Beef) Sofrito Ave. Rating is 5
Chicken Shawarma Ave. Rating is 5
Lemony Chicken with Olives and Tomatoes Ave. Rating is 4.5
Kofta with Spinach Ave. Rating is 4

More Recipes from eliec :
Beef Stew with Chickpeas Ave. Rating is 5
Fried Eggplant Ave. Rating is 5
Lentil Soup Ave. Rating is 5
Lahma (Beef) Sofrito Ave. Rating is 5
Momi's Tomato and Pepper Hot Sauce Ave. Rating is 5


See all of eliec 's recipes



Search Jewish Web


Passover Kobeba
Ave. Rating is 4 (3 ratings) Add Your Comments and Ratings

Posted by:  

My mother made kobeba usually around the holidays. To make it kosher for Passover, she used matza meal in place of the usual bulgur wheat. My aunt says that in Egypt, her own aunt made the best kobebas and whenever she would visit they would press her to make them. I'll post the bulgur wheat version later, but these came out pretty well!

Serves: 4-6 (makes about 18)

Prep Time:
Cook Time:
Total Time:

Sephardic Meat Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe
Edit to add or update your photo!


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


  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 saute 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

Reader Comments

ElinoarM says...
Rating is 5

the shell can be made with semolina as well. shabat shalom Elinoar - Israel
Oct 29, 2010 (report abuse)

مشمش افندي says...
Rating is 4

En général, on saupoudre la farce avec un peu de cannelle en fin de cuisson
Apr 4, 2023 (report abuse)

Micky Woolf says...
Rating is

If you mix potato flour or rice flour with the matzo meal, it becomes softer and nicer. Half/half
Apr 3, 2016 (report abuse)

crunchy says...
Rating is 3

Look forward to the version without matzah meal.
Apr 26, 2009 (report abuse)



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader