This Red Kubbeh Soup Is A Jewish-Iraqi Winter Treat

red-kubbe-soup-pin

INGREDIENTS (serves 8)

Filling

1 lb. ground beef

1/2 onion, finely chopped

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Dough

3 cups semolina

1 teaspoon salt

1 1/2 cups water

Beet soup

1 tablespoon olive oil

1/2 onion, finely chopped

1/8 teaspoon cinnamon

1/2 teaspoon paprika

1/2 tsp. cumin

salt & pepper

2 tablespoons tomato paste

4 beets, peeled and cut into sticks

1 tablespoon sugar

juice of 1 lemon

7 cups water

PREPARATION

1. Many people fry the ground beef for the kubbeh. Some people simply mix the meat ingredients together and add it to the dumplings. For the frying method, add ground beef to a frying pan on medium heat. Break up the meat and wait for the liquid to release from the meat, about a minute. Add onion, spices, salt and pepper. Fry and break in to small pieces. Cook until meat is no longer red.

2. Add semolina to a large bowl. Add the salt and mix. Gradually add the water and gently mix with your hands. Don’t knead it like a bread dough or it will become too chewy. Let it rest for 5 mins while the dough thickens.

3. Oil your hands. Take the dough and divide it into small pieces of equal size. Flatten each piece, not too thin, and fill with the meat. Press it in with your thumb. Wrap and pinch the edges. Pass it between your hands to seal the cracks and make it smooth. It will take a few tries to get the hang of it.

4. For the soup, add the olive oil to a large pot on medium heat. Add the onion, cinnamon, paprika, cumin, salt and black pepper. Mix and fry for a minute until onions start to caramelize. Add tomato paste and mix well. Fry for 1 minute. Enjoy the amazing smell.

5. Add the beets, sugar, lemon juice and water.

6. Bring soup to a boil. Gently add kubbeh. Cover and cook on medium heat for 30 minutes.