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 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

ElinoarM says...

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

مشمش افندي says...

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

Micky Woolf says...

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...

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