- 1 Pound Ground Meat
- 1 that has been through a processor and drained of all its liquids Onion
- 1/4 Bunch Parsley
- 4 We are taking just the leaves and chopping them up Celery Stalks
- 1 Bulb Crushed Garlic
- 1 Tablespoon Salt
- 2/3 Tablespoon Baharat
- A Pinch Sugar
- 2 Tablespoons Olive Oil
For the Dough
- 1 Pound Semolina
- 1 Teaspoon Salt
- 1 & 1/2 Teaspoon Baharat
For the Soup
- 2 Finely chopped Purple Onion
- 3 Bulbs sliced Garlic
- 4 medium/small sized and cut into half slices Beets
- 1 large cut into slices Carrot
- 3 liter Boiling Water
- 2 Full Tablespoons Brown Sugar
- 2 Teaspoons Honey
- From a whole lemon Lemon Juice
- 5 we are taking just the leaves and finely chopping them Celery Stalks
- 4 Tablespoons Canola Oil
The meat balls for the “kubbeh”
- Place all the ingredients for the “kubbeh” in one bowl and mix well with hands until there is a nice unified mixture.
- With slightly wet hands, form meatballs the size a little less than a ping pong ball (there should be enough for approximately 20-22 meatballs)
- Place the balls in a box and then in the freezer for afew hours (you can even leave them in freezer until the soup next week!)
- In the meantime, prepare the soup and the dough….
- In a large pot, heat the canola oil.
- When it is boiling – add the purple onions and fry them until they become translucent.
- Add the garlic and fry for another minute.
- Add the beets and carrots and fry, stirring for about five minutes.
- Take out a cup of the soup and place on the side.
- Add the remaining group of ingredients to the pot of soup (Brown sugar, honey, lemon juice), bring to a boil and then place on a small fire so a small bubble is consistent.
- Cook for 20 minutes and then turn off the heat.
- In a new, clean bowl, place the dough ingredients and mix lightly.
- Place the cup of soup that we took out earlier, after it has cooled down to a temperature that will not burn your hand.
- Add a little bit at a time and mix until it forms a paste texture of modelling clay. If there is not enough soup you can add a drop of water. But be careful not to add too much.
- When the dough is ready - Cover the bowl with a towel and let it rest for 20 minutes.
- Remove the meat from the freezer.
- Take a piece of dough (about the size of a meatball – may be a little bit less) smooth it out and place a meatball in the center.
- Close the dough and press.
- With the slightest bit of water we go over the seam where the dough closes and carefuly close it up completely.
- Repeat this until all the balls are prepared. (at this point you can freeze the “kubbeh” for use another time)
- Bring the soup to a boil.
- At this point we slowly place the “kubbeh” into the soup, whilst every now and again given the pot a slight shake in order to make sure they all sit well in the pot.
- Cook on a low flame (as usual to a light bubble) for 1 hour.
- There it is!
- You may serve it on its own or as a soup, or with white rice. An average sized dish should be approx. 3-4 “kubbeh” per person.
- Bon Appetite!