Classic Beet Kubbeh with Soup
INGREDIENTS
Dough:
- 2.2 pounds/1 kilogram semolina flour
- 1 tablespoon salt
- 1 tablespoon oil
- ~600 milliliters water
Filling:
- 2 large onions, finely chopped
- celery stalks and greens, chopped
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon baharat
- 2.2 pounds/1 kilogram 80-20 ground beef
Soup:
- 1 large onion, chopped
- ¼ cup olive oil
- 3 celery stalks with greens, chopped
- 3 beets, peeled and diced
- 1 tablespoon tomato paste
- 1 tablespoon salt
- 1 tablespoon sweet paprika
- 1 lemon, juiced
- 1 teaspoon sugar
- ~3 pints/1.5 liters boiling water
INSTRUCTIONS
Dough:
- Mix all the ingredients and form a soft and smooth dough using your hands or with the help of a stand mixer. Cover and set aside.
Filling:
- Saute the onions in a pot without oil and add the celery. Season and saute for a minute. Add the ground beef and cook until done. Let it cool.
Soup:
- Saute the onion with olive oil until soft. Add the celery and saute. Add the beets, tomato paste, salt, sweet paprika, lemon juice, and sugar. Mix everything and add the boiling water.
Kubbeh:
- Form balls from the dough with wet hands, then flatten them into pockets or relatively thin circles. Fill them with the filling and seal them tightly.
- When the soup is boiling, add 3 dumplings every 5 minutes. Cover and simmer for about an hour over medium-low heat.
MY NOTES
FAQ
Tips for making the beet kubbeh
When making the dough for the beet kubbeh, ensure the water is added gradually to achieve the right consistency—too much can make it too sticky. Knead the dough until it’s smooth and elastic, allowing it to rest covered to relax the gluten. For shaping the kubbeh, keep hands moist to prevent sticking, and work swiftly to prevent the dough from drying out. Flatten the dough evenly for uniform cooking, and seal the filling tightly to prevent it from leaking during cooking. Practice uniformity in size for even cooking and aesthetic appeal. Experiment with different filling-to-dough ratios for personal preference.
Can I freeze the beet kubbeh for later use?
Yes, you can freeze the kubbeh for later use. After shaping them, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, making sure to remove as much air as possible to prevent freezer burn. Label the container with the date and contents for easy identification. When ready to use, cook the frozen kubbeh directly from the freezer—no need to thaw. Increase cooking time slightly to ensure they cook through. Frozen kubbeh can be stored for up to 3 months for optimal freshness.
Is there a vegetarian or vegan version of this recipe available?
Yes, there’s a vegetarian or vegan version of this recipe available. For the filling, substitute the ground beef with cooked lentils, mushrooms, or a mixture of finely chopped vegetables such as carrots, bell peppers, and zucchini. Season the filling with vegetable bouillon, herbs like thyme and rosemary, and spices like paprika and cumin for flavor. Ensure the filling is well-seasoned to enhance taste. For the dough, use a vegan-friendly recipe by replacing water with plant-based milk or a combination of water and oil. Follow the same steps for shaping and cooking the dumplings, adjusting cooking times if necessary.
