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
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
- Place all ingredients in a bowl and knead.
- 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
- 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.
- To stuff the filling
- Wet hands, flatten balls of dough into round paddies, put a tsp of filling in each, close and fasten well. Then freeze
For soup
- 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.
- Add frozen Kubbeh to the soup and cook until they float to the top.