This is one of the most popular soups in Israel. It originated in Iraq and was brought to Israel by the Iraqi Jews who had made Aliyah. It’s common to eat this soup on Friday, before the Sabbath—but we like it any day of the week!
Ingredients
Dough:
18 oz./500 gr. wheat semolina
½ cup flour
3 tbsp. olive oil
Salt & pepper
Cold water
Filling:
3 tbsp. olive oil
1 tsp. cumin seeds
2 garlic cloves, finely chopped
1 onion, finely chopped
12 oz./350 gr. ground beef
1/3 cup pine-nuts
½ cup parsley or cilantro, finely chopped
Soup:
4 tbsp. olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp. whole cumin seeds
1 tbsp. fresh ginger, chopped
3 carrots, peeled
3-4 celery stalks cut into chunks, including leaves
5 beets, peeled
3 bay leaves
5 whole allspice balls
3 Tbsp. brown sugar
1 (6 oz.) can tomato paste
1/3 cup fresh lemon juice
Salt & pepper
Pinch chili flakes
Directions:
Make the dough:
Make the filling:
Filling the Kubbeh:
Cooking the Kubbeh:
Preparing the soup:
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