Kubbeh soup: The cozy dish that’s perfect for winter days

A staple of Jewish Iraqi cuisine, kubbeh has become a beloved dish across Israeli society; while it requires some preparation, its rich flavors and comforting appeal make the effort worthwhile

Nofar Zohar |

Ingredients:

For dough:
  • 750 grams Semolina
  • 1 tbs. salt
  • 1 tbs. sugar
  • 600 milliliter tap water
  • 150 milliliter sesame oil
  • 11/4 cup matzah flour
1 View gallery
קובה סלק של נופר זוהר
קובה סלק של נופר זוהר
Beetroot kubbeh
(Photo: Kaya Steuer)
For filling
  • 1 onion, chopped
  • 1/4 tsp. Baharat spice mixture
  • 1/2 tsp. cinnamon
  • 1 tsp. sea salt
  • 1/2 tsp allspice
  • Chopped parsley
For soup
  • 1 onion chopped
  • 2 carrots
  • 500 grams fresh beetroot
  • 4 litters beetroot juice or chicken stock
  • 3 tbs. tamarind
  • 1 celery root
  • 1 cinnamon stick
  • 1 tbs. brown sugar
  • 1 tbs. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. Baharat
For meat in pressure cooker
  • 5 units allspice
  • Fist full of black peppercorns
  • 3 bay leaves
  • 500 grams meet or ribs
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Instructions

For dough
  1. Place all ingredients in a bowl and knead.
  2. Cover and let it rest for 30 minutes.
For meat
Put into the pressure cooker and cover with water, bring to a boil and then seal shut and lower the heat. Cook for an hour, then drain the fluids.
For filling
  1. Fry onions until golden. In a separate bowl, place the cooked meat in strips, add the onions, black pepper, salt, parsley, Baharat, cinnamon and allspice.
  2. To stuff the filling
  3. Wet hands, flatten balls of dough into round paddies, put a tsp of filling in each, close and fasten well. Then freeze
For soup
  1. Fry the onion until golden, add carrot and celery and fry then add beetroot and steam in a covered pot for 10 minutes. Add fluids, cinnamon stick and salt and cook for 2 min. then add beetroot and sugar, cover and cook for 40 min. until vegetables are soft.
  2. Add frozen Kubbeh to the soup and cook until they float to the top.
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