Winter Warmer Kubbeh Soup

November 7, 2024

 

Kubbeh is a hearty meat-filled semolina dumpling which originated among Jewish communities in the Levant and then brought to Israel by Iraqi Jews coming home after millennia in dispersion. Kubbeh can be eaten on its own as a savory snack or light meal, but in winter, these nuggets are usually simmered in bright red beet broth or golden-hued pumpkin soup alongside chunks of tender vegetables, making for a comforting meal on chilly days.

Ingredients:

Kubbeh dough

3 c. semolina

3 Tbs. olive oil

½ tsp. salt

1 ½ c. water

Kubbeh filling

1 large onion, finely chopped

3 cloves of garlic, crushed

1 lb. (450 g.) ground beef

½ tsp. salt

¼ tsp. black pepper

Oil for frying

Soup

¼ c. oil

1 large onion, finely chopped

4 cloves of garlic, crushed

1 Tbs. sweet paprika

1 tsp. turmeric

½ tsp. cumin

1 Tbs. sugar

1 Tbs. salt

¼ tsp. black pepper

4 Tbs. tomato paste

2 lb. (900 g.) pumpkin, cut into small cubes

2–3 celery stalks, cut into rings

7–8 c. water

Directions:

Making the filling:

1. Sauté the chopped onion and garlic until fragrant and translucent.
2. Add the ground beef, salt and pepper. Continue to cook for 10 to 12 minutes, breaking up the meat.
3. Transfer the filling to a bowl, allowing it to cool in the fridge for about an hour.

Making the dough:

1. In a large bowl, combine the semolina, oil and salt.
2. Gradually add the water and combine using your hands.
3. Let the mixture rest for 15 to 20 minutes to allow the dough to thicken.

Making the kubbeh:

1. Oil your hands.
2. Divide the dough into 1.5-inch (4-cm.) balls.
3. Flatten each dough piece and place 1 to 2 teaspoons of the meat filling in the center.
4. Fold the dough around the meat and pinch the edges together to form a parcel. Roll each ball between oiled palms to seal the cracks and smooth the edges.
5. Allow the kubbeh to rest in the fridge for about 30 minutes.

Making the soup:

1. In a large pot, add the oil, onion, garlic, paprika, turmeric, cumin, sugar, salt and pepper.
2. Fry over medium heat for approximately 5 minutes, stirring occasionally until the onions begin to caramelize.
3. Add the tomato paste and cook for an additional 1 minute.
4. Add the water, pumpkin cubes and celery, and bring to the boil.
5. Once the soup is boiling, reduce the heat, cover with a lid and simmer for 35 to 45 minutes, until the pumpkin is tender.
6. Gently add the kubbeh one by one, cover and simmer over medium heat for an additional 30 minutes, stirring occasionally.

Serves 8

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