For the meatballs:

• • • 400g of minced beef
    • 2 tablespoons of oil
    • 1 onion, grated
    • Salt
    • Pepper
    • Paprika
    • 1 tablespoon of Baharat
    • 1/2 bunch of chopped parsley
    • 3 cups (500g) of semolina
    • 1 1/2 cups (360 ml) of water

For the soup:

• • 2 tablespoons of oil
  • 1 large onion
  • 3 beets, diced
  • 3 celery stalks, cut into thin slices
  • 2 tablespoons of tomato paste
  • 2 teaspoons of paprika
  • 2 liters (8 cups) of water
  • 2-3 tablespoons of lemon juice
  • Salt
  • 2 tablespoons of sugar

• DIRECTIONS

Prepare the meatballs In a large bowl, mix the semolina and 1/2 teaspoon of salt. Add water and stir again until all the semolina is covered with water. Let it sit for 20 to 30 minutes to absorb the liquid.

Meanwhile, prepare the meat mixture In a large bowl, place the meat, chopped onion, chopped parsley, oil and spices. Mix well until everything is combined.

Shape the kubbeh balls With wet hands, take a small ball of dough, flatten each ball, place 1 to 2 tablespoons of the meat mixture in the center, and enclose the meat with the dough. Arrange all the kubbeh balls on a tray. At this point, you can freeze some of the balls for later use.

Prepare the soup : do Heat the oil in a large saucepan over low-medium heat. Add the chopped onions, sauté until translucent, add the celery, beets, paprika, tomato paste and cook, stirring, for 1 to 2 minutes.

Add the sugar, salt, water and fresh lemon juice. Bring to a boil, reduce heat to low, gently place the kubbeh in the hot soup, one at a time, without overcrowding them.

Put the lid on and simmer for 40 to 60 minutes; if the soup becomes too thick, add a little water.

Turn down the heat and serve.

Remarks:

• • You can freeze the kubbeh before boiling it.
  • Baharat is a Middle Eastern spice blend.

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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