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Iraqi Kubbeh in butternut stew. The kubbeh is made of semolina dough and filled with carmelized onion, chickpeas, crumbled tofu, baharat, and egg as a binder (the traditional filling would be meat, onion and spice). It is cooked in the stew which is slightly sour and sweet, made of squash (or a more traditional pumpkin), celery, chickpeas, onion, tomato, spices such as bahart, all spice, paprika, turmeric, chili, pepper, cinnamon, herbs, lemon. Some raisins and silan for sweetness.
Iraqi Kubbeh in butternut stew. The kubbeh is made of semolina dough and filled with carmelized onion, chickpeas, crumbled tofu, baharat, and egg as a binder (the traditional filling would be meat, onion and spice). It is cooked in the stew which is slightly sour and sweet, made of squash (or a more traditional pumpkin), celery, chickpeas, onion, tomato, spices such as bahart, all spice, paprika, turmeric, cinnamon, herbs, lemon. Some raisins and silan for sweetness.
