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Kubbeh Soup
This Israeli home cooking favorite has its roots in the culinary traditions of Kurdish Jews, but it has found its way into the hearts and kitchens of many in Israel.
What makes Kubbeh Soup so special? Imagine semolina dumplings, plump and filled with delicately spiced minced meat, floating in a vibrant beetroot broth that’s teeming with flavors – it’s a spoonful of comfort that warms you from the inside.
Ingredients
For the broth:
Large beetroots, peeled and cut into chunks
3
Onions, diced
2
Extra virgin olive oil
1 Tbsp
Warm water
8 Cup
Salt and black pepper to taste
For the Kubbeh:
Semolina
1 Cup
Warm water
1/2 Cup
Minced meat (beef or lamb)
1/2 lbs
Onion, diced
1
Baharat spice mix
1 Tsp
Instructions
Step 1
In a large pot, heat the olive oil over medium heat and sauté the onions until translucent.
Step 2
Add the beetroots and water. Season with salt and pepper, bring to a boil, then lower the heat and let it simmer.
Step 3
Meanwhile, prepare the Kubbeh: In a bowl, combine the semolina and warm water. Let it sit until the semolina absorbs the water and forms a dough.
Step 4
In another bowl, combine the minced meat, diced onion, and Baharat spice. Mix well.
Step 5
Take a small portion of the semolina dough, flatten it in your hand, place a small amount of the meat mixture in the center, then fold the dough over to form a dumpling. Repeat until all dough and meat are used.
Step 6
Carefully drop the Kubbeh into the simmering soup. Cook for another 20-30 minutes.
Step 7
Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh herbs if desired, and enjoy this comfort food classic! Don't forget to share your Kubbeh Soup adventures in the comments! We love seeing your creations.
Recipe made with our
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