Kubbeh—Middle Eastern Dumplings

March 25, 2015

Kubbeh is a type of dumpling usually served in soup throughout the Middle East and Israel. Kubbeh dumplings consist of a dough shell that is filled with seasoned meat. The dumplings are shaped like torpedoes, croquettes or balls. The soup base is comprised of chicken, beef, beet or various vegetable stocks.

 

 

 

The Kubbeh:

• 1 c. coarse bulgur wheat
• 1 c. fine bulgur wheat
• 1 c. semolina
• Salt
• 1–2 tbsp. flour
• Oil for frying
• 800 gr. (1¾ lb.) beef, ground finely
• 4–5 celery stalks, chopped very finely
• 3–4 cloves garlic, crushed
• Freshly ground black pepper

The Soup:

• 3 tbsp. oil
• 5 large onions, diced
• 2 liters (2 quarts) clear chicken soup
• 2/3 c. freshly squeezed lemon juice
• 1 bunch celery stalks, sliced
• 1 bunch Swiss chard, cut into strips
• Salt and black pepper

1.  Prepare the dough: Mix the two kinds of bulgur and add water to 4 cm (1½ inches) above the bulgur. Let sit 45 minutes while the wheat absorbs the water. It should remain covered by water at all times, add more if necessary.
2. Squeeze the bulgur and discard the water. Add salt and semolina and mix thoroughly. Add the flour and knead by hand to form soft malleable dough.
3. Prepare the filling: Heat the oil in a large skillet and fry the meat slowly on a low heat until completely dry, about one hour. Add the chopped celery and garlic and fry for 4–5 minutes.
4. Prepare the dumplings. Dip your hands into cold water. Put a piece of dough the size of a small egg in the palm of your left hand and press your right thumb into the center, turning it to form a cavity or depression for the filling. Put a tablespoon of the filling in the cavity and cover with the dough. Reshape into a ball and flatten slightly. Make sure your hands are wet at all times or the dough will break. Repeat the process with the rest of the dough.
5. Prepare the soup: Heat oil in a large pot and fry the onions until golden. Add water or stock and bring to a boil. Add the celery and Swiss chard. Season with salt and pepper. Add lemon juice gradually (the soup should be quite sour), reduce the heat and cook for about half an hour. Add the dumplings and cook for 20 minutes. Let the soup stand for at least an hour, reheat and serve (allow 3 dumplings per serving).

Serves 10 to 15

Source: By Joanne Gosselin, Staff Writer

Source: Recipe from The Book of New Israeli Food by Janna Gur

Photo Credit: Photo from The Book of New Israeli Food by Janna Gur