Title: Koobe (Kurdish Chicken Dumplings for Passover
Categories: Jewish Kurdistan Israel Soup Lamb
Yield: 100 Dumplings

DOUGH
3 1/2	c	Raw rice
1 1/4	lb	Chicken breast, chopped fine
1/2	c	(abt) water
STUFFING
1 1/2	lb	Ground lamb
1/4	c	Raw rice, rinsed & dried
3	c	(2 cups) onion, grated
1	ts	Salt
1	ts	Pepper
1	ts	Ground turmeric
3	tb	Corn oil

Both dough & stuffing may be prepared one day in advance & refrigerated separately. The dumplings can be prepared when ready to dine.

1. Rinse rice in cold water & dry well. The grind rice in food processor to a fine consistency. Mix this with chicken & moisten w/ enough water to prepare a moist dough for shell of dumplings. Set aside.

2. Mix stuffing ingredients together.

3. Take a walnut-size bit of dough & roll into a ball. Push your thumb into ball to make a hole for stuffing. Put in 1 heaping teaspoon of stuffing, pinch opening together, & roll the dough into a ball. Set dumplings aside to be cooked in chicken soup.

Makes about 100 dumplings (koobe).

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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