“Kubbeh” beet soup or “kubbeh” in general is without a doubt the main dish on Friday afternoon in more than a third of all homes in Israel. One third is making excuses why they just so happened to turn up to their neighbours house at the exact moment that they pulled out the “Kubbeh” and the other third have probably still not heard of such a wonder. For those who are yet to discover this dish, I give you, “kubbeh” beet soup. This recipe will give the right direction. Although the recipe is not very convenient to make and requires a lot of tinkering and a mess, but what is good for him - it's one time you can make a huge amount of Cuba - and just freeze and every time just to make a soup to which stop Kubbe. This recipe is calculated to about 20 cubicles, so you do the math yourself how much you need. I recommend to prepare all ingredients in advance bowls - it would greatly facilitate the task of cooking.Print Pin Rate
Servings: 20 קובות
- 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!