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–+ servings
Total Time :2 hours
Servings: 10

INGREDIENTS
 

  • 1½ cups semolina
  • 1 cup fine bulgur
  • 1 teaspoon salt
  • 2 cups warm water

Filling:

  • 2.2 pounds/1 kilogram ground beef, preferably from ribs
  • 1 large yellow onion, finely chopped
  • 1 cup parsley and celery leaves, finely chopped
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper

Soup:

  • 1 large onion, finely chopped
  • 1 medium beet, peeled and finely grated
  • 3 medium beets, peeled and cut into ½-inch cubes
  • 1½ cups celery stalks and leaves, finely chopped
  • 4 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon salt, plus more to taste
  • 1 teaspoon ground black pepper
  • Juice of 1 lemon

INSTRUCTIONS

  • In a large bowl, combine the semolina, bulgur, salt, and water. Mix until fully hydrated, then knead briefly until a cohesive, pliable dough forms. Cover the bowl and let rest for 30 minutes.
  • Meanwhile, prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until golden and soft, 7 to 10 minutes. Add the beef and cook, stirring frequently and breaking it up with a wooden spoon, until browned and no longer pink, about 10 minutes. Stir in the salt, pepper, and chopped herbs. Cook for 2 more minutes, then transfer to a food processor and pulse until finely chopped. Let cool, then roll into ping-pong–size balls (about 1 tablespoon each). Arrange on a tray and freeze until firm, at least 30 minutes.
  • To form the kubbeh, keep a small bowl of water nearby and work with damp hands. Pinch off a piece of dough, roll into a ball, and flatten into a thin disc, about 3 inches wide. Place a meatball in the center, fold the dough around it, and seal tightly. Roll between your palms to smooth into a ball. Trim excess dough if needed. Repeat with the remaining dough and filling. Freeze formed kubbeh until ready to cook.
  • To make the soup, heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring often, until deeply golden, 10 to 12 minutes. Add the cubed beets and sauté for 1 minute. Stir in the celery, sugar, salt, and pepper. Cook for 2 minutes more to release the flavors.
  • Pour in enough water to fill two-thirds of the pot (about 12 cups/3 liters). Bring to a boil, reduce to a simmer, and cook for 30 minutes. Add the grated beet, lemon juice, and frozen kubbeh. Simmer gently for 40 minutes, or until the kubbeh are fully cooked and tender. Taste and adjust seasoning. Garnish with reserved celery leaves and serve hot.