Servings: 6
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.