Crispy Passover Matzah Kubbeh with Spiced Meat Filling

Ingredients

For the Kubbeh Shell:

• 12 square matzot

• 2 eggs

• 3 cups water

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the Filling:

• 500 g ground meat

• 2 tablespoons oil

• 1 onion

• 1 bunch parsley

• 2 tablespoons pine nuts

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon cardamom

• 1/4 teaspoon baharat

• 1/4 teaspoon cumin

Instructions

Break the matzot into small pieces or crush into crumbs. Mix well with the water and spices, and let soak for 5 minutes. Add the eggs and mix until a sticky mixture forms. Let it rest and firm up for 20 minutes.

Finely chop the onion and sauté in oil. Add the ground meat and cook until it browns and the liquid evaporates. Finely chop the parsley and add it to the meat along with the spices and pine nuts. Cook for a few more minutes while stirring.

Wet your hands and form about 20 balls from the matzah mixture. Flatten each ball, place a teaspoon of filling in the center, and close it back into a ball.

Heat about 1/2 cup of oil in a suitable pan and fry each kubbeh on both sides for about 2 minutes per side, until golden.