Koubba is more than just a soup; it's a true culinary celebration, a favorite on Israeli tables, especially during the winter. These soft, generously stuffed dumplings bathe in a rich and flavorful beetroot broth, accompanied by a symphony of vegetables and spices. This recipe, also known as "red kubbeh soup," combines two traditions: the delicate art of shaping and the magic of slow, gentle cooking. Prepare to impress your guests with this authentic and comforting dish.
Practical information
Preparation time: 60 minutes
Cooking time: 70 minutes
Estimated calories: approximately 350 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe
Ingredients
- For the crust:
- 3 cups (500 g) of semolina
- 1 1/2 cups (360 ml) of water
- 2 tablespoons of oil
- For the joke:
- 300g of beef
- 5 medium onions
- 3 roughly chopped celery stalks
- ½ teaspoon of cumin
- 30g of pine nuts
- Salt
- Pepper
- 1 bunch of fresh coriander
- For the broth:
- 2 onions
- 3 cloves of garlic
- 1 celery stalk (or mint)
- 3 carrots
- 2 courgettes
- 2 raw beets (or tomato paste or 500g of peeled tomatoes)
- ½ lemon juice
- From the marakof
- Black pepper
- Red pepper
- Oil
Preparation steps
- Prepare the stuffing: In a little oil, sauté the chopped onions. Add the ground meat and simmer until cooked through. Stir in the cumin and spices, then finish with the pine nuts, which have been lightly toasted in a pan to remove excess moisture, and the finely chopped fresh cilantro. Set aside.
- Prepare the broth: sauté the chopped onion with the chopped garlic. Add the raw beets, cut into small cubes, then the spices. Cook for 15 minutes, gradually adding water.
- Add the remaining chopped vegetables to the broth: zucchini, carrots, and celery. Let it cook for 30 minutes. Finish by adding the lemon juice before the end of cooking.
- Prepare the crust: mix the semolina, water, and oil. Gradually add water until you obtain a dough that no longer sticks to the sides of the bowl. Knead well and let it rest for 15 minutes.
- Shape the koubba: After wetting the dough, take a ball in your hands and make a shallow indentation. Place a portion of filling inside, then gently seal the top, shaping it well. Place each koubba on a lightly oiled tray.
- Finish cooking: submerge the koubba in the broth and let them cook for 30 to 40 minutes. They are ready when the crust softens and they rise to the surface.
To make shaping easier, keep a bowl of warm water nearby to regularly moisten your hands. Pre-toasted pine nuts add an authentic crunchy texture—don't skip this step, it really makes a difference to the dish!
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!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.