Kube Bamia

i tried to make Kube Bamia from Orly's recipe today. i've never done that before. it's basically Kubbe soup, so the kubbe itself is meatballs with a semolina (solet) shell, cooked in soup or tomato sauce.
the recipe calls for 'solet', or semolina, which i couldn't find in the store because here it's called 'cream of wheat' for some reason. the reason is, as i realized, that it indeed becomes kinda creamy if you add water to it... anyway, on the 2nd trip to the store i found the right stuff.
i didn't cook it all the way yet. just prepared the kubbe balls (well, balls is sort of an overstatement. they are more like barbaaba...) and put them in the freezer.
it was a big mess. the semolina 'dough' has the oddest consistency. it's sticky, but stretchy, and still tears easily, but you can patch it with no problems... sort of like liquid dough. weird. i'm glad i took that pottery class!
i hope it's worth it :) will let you know. we'll have some in the next few days.

here are some pictures that Ron took!