Kubbeh hamusta

Dough

• 300 g Semolina, fineKashrut: Chametz on Passover.
• 160 ml Water, lukewarm, as needed
• 1 tbsp Vegetable oilKashrut: In traditional practice it is bought with kosher certification. On Passover, Ashkenazi practice excludes oils from kitniyot (e.g. soybean, corn); rapeseed (canola) oil is disputed, and Passover certification decides.
• 1 tsp Salt

Filling

• 300 g Ground beefKashrut: Only certified kosher ground meat (with ground meat the origin cannot be verified). Meat (fleishig).
• 1 pcs Onion
• ½ bunch ParsleyKashrut: In traditional practice, leafy vegetables and fresh herbs are carefully checked for insects: the leaves are separated, washed and inspected (alternatively, produce grown and certified as insect-free is bought).
• ½ tsp CuminKashrut: Ground spices are bought with certification. On Passover, part of Ashkenazi practice classes it as *kitniyot*.
• 1 tsp Salt
• ½ tsp Black pepper

Soup

• 2 tbsp Vegetable oilKashrut: In traditional practice it is bought with kosher certification. On Passover, Ashkenazi practice excludes oils from kitniyot (e.g. soybean, corn); rapeseed (canola) oil is disputed, and Passover certification decides.
• 1 pcs Onion
• 3 clove Garlic
• 2 pcs Celery, stalks with leavesKashrut: In traditional practice, leafy vegetables and fresh herbs are carefully checked for insects: the leaves are separated, washed and inspected (alternatively, produce grown and certified as insect-free is bought).
• 200 g Swiss chardKashrut: In traditional practice, leafy vegetables and fresh herbs are carefully checked for insects: the leaves are separated, washed and inspected (alternatively, produce grown and certified as insect-free is bought).
• 2 pcs Zucchini
• 2 l Water, or meat stock
• 3 pcs Lemon, juice (approx. 120 ml)
• 1 tbsp Sugar
• 1 tsp Dried mintKashrut: Dried herbs are checked for insects or bought with certification.
• 2 tsp Salt