Salads and appetizers
ChefSalam Shaeito
Kubb Kushina
Kubb Kushina is a relatively lesser-known recipe, but it’s wonderfully flavorful and ingredients are readily available. Bring these tasty appetizers into your kitchen and you’ll find they’re worth trying. Here is the recipe in detail.
Ingredients
Start here, then move straight into the method.
- Dough
- 2 cups flour
- 2 cups chicken broth
- A pinch of salt
- A pinch of garlic powder
- A pinch of paprika or sweet red pepper powder
- A pinch of black pepper
- 2 tablespoons butter
- Filling
- 1 kilo chicken breast
- 1 dry onion, chopped
- 1 tablespoon minced karat
- 1 tablespoon chopped celery
- 1 tablespoon chopped parsley
- A pinch of chili pepper
- 1 teaspoon grated fresh ginger
- 1 medium tablespoon pepper paste
- A pinch of oregano
- A pinch of ground black pepper
- 1 crushed garlic clove
- Lemon zest
- 1 chicken bouillon cube
- 1 medium tablespoon soy sauce
- Coating the kushina
- 1/2 cup liquid milk
- 1 cup fine cake crumbs or breadcrumbs
Method
Follow the cooking sequence without leaving the page.
- Poach the chicken with desired aromatics. Use the poaching liquid and simmer again with the spices and butter. Gradually add the flour and stir with a whisk until the mixture is cohesive.
- Keep the mixture on low heat, stirring, for a while. Place the dough in a pan and turn with a wooden spoon until it cools slightly. Knead well by hand, then cover with a cloth.
- In a skillet, fry the chopped onion with the meatballs (or minced meat) and celery and parsley until softened.
- Add the hot pepper, ginger, chili paste, oregano (or wild thyme), black pepper, garlic, lemon zest, bouillon cube, and soy sauce.
- Add the boiled chicken, breaking into small pieces, and stir well. Remove the filling from heat and let it cool.
- Shape the dough into small balls. Flatten each ball into a round, thin disk. Fill, seal carefully to form a crescent shape with a base on the other side.
- Dip Kushina in the milk with a pinch of salt, then roll in the breadcrumbs.
- Fry Kushina in plenty of hot oil until golden. You can freeze Kushina for later by laying them on a sheet in the fridge until frozen, then transferring to freezer bags or airtight containers.
Recipe tags
Salads and appetizersInternationalNut freeEgg free
Notes and serving ideas
- Shawarma bread recipe
