Kubbeh is a Judeo-Iraqi dish very popular in Israel during the winter. The kubbeh are semolina dumplings filled with a delicious meat mixture and cooked in a soup of beets and various vegetables. There are several types of kubbeh. This is my favorite: beet kubbeh soup (also known as red kubbeh soup).
Serves 6
For the crust
- 3 cups (500g) of semolina
- 1 1/2 cups (360 ml) of water
- 2 tablespoons of oil
For the joke
- 300g of beef
- 5 medium onions
- three roughly chopped celery stalks
- ½ tsp cumin
- 30 grams 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)
- 1/2 lemon juice
- From the marakof
- black pepper
- red pepper
- oil
Preparing the stuffing
Sauté the chopped onions in a little oil. Add the ground meat and simmer until cooked through. Add the spices, then finish with the pine nuts, which have been toasted in a pan (to remove excess moisture), and finally the finely chopped fresh coriander.
Preparing the broth:
Sauté the chopped onion with chopped garlic. Add the raw beets cut into small cubes, then the spices, and cook for 15 minutes, adding water to cover the pot.
Next add the other vegetables cut into small pieces: courgettes, carrots, celery and let cook for 30 minutes and add the lemon juice before the end of cooking.
Preparing the crust:
Mix all the ingredients together and gradually add water until you have a dough that no longer sticks to the sides of the bowl. Knead well and then let it rise for 15 minutes.
Shaping the kouba:
Prepare your ingredients: the filling, the semolina, and a bowl of water to keep your hands moist. Take a ball of the dough mixture in your wet hands and make an indentation in the center. Place the ground meat inside. Then slowly close the indentation. Shape well and seal the top. Place them on a lightly oiled tray.
In conclusion:
Place your kubbeh in the broth until they are cooked (30 to 40 minutes). When the shell softens and they rise to the surface, they will be cooked.
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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