Marak Kubbeh Adom (Red Kubbeh Soup)
Recipe contributed by Lilly Aziz. Kubbeh are semolina dumplings with a flavorful meat filling. They are related to kibbeh, a croquette made of bulgur, also filled with meat, but then fried. For this recipe, the semolina parcels are cooked and served in a beet-based broth that gives them a unique pink hue. In Israel, marak kubbeh adom is a winter staple and is also common for Shabbat.
- 2-3 tablespoons oil
- 3 large onions, minced
- 2¼ pounds ground beef
- ¾ cup parsley, chopped
- ½ tablespoon salt
- ½ tablespoon paprika
- Pinch of black pepper
- 6 cups semolina
- ¼ cup oil
- 1 tablespoon salt
- 2½-3 cups water
- 3 tablespoons oil
- 1 large onion, minced
- 4 medium beets, peeled, halved and cut into thin slices or wedges
- 6 stalks celery, cut into large pieces
- 4 medium zucchinis, peeled and cut into large pieces
- 1 tablespoon salt
- 1 tablespoon chicken soup powder
- 5 tablespoons tomato paste
- 8-10 cups water
- ½ tablespoon sugar
- Juice of 1 lemon
- To make the filling, heat the oil in a medium pan, add the onion and fry until golden-brown. In a medium-sized pot, cook the meat until browned. If there is a lot of grease from the meat, drain and/or rinse the meat. Add the parsley and fried onion to the meat. Stir in spices and cook until the liquid evaporates. Transfer the mixture to a bowl and let cool.
- For the kubbeh, stir together the semolina, salt and oil. Slowly add the water, mixed with your fingers until you get a soft dough (do not knead the semolina or you will develop the gluten and make the dough tough). Separate the mixture into about 50 balls. Flatten each ball, placing a large spoonful of the meat mixture in the center and closing the dough around the meat. Refrigerate the balls until the soup is ready. The kubbeh can also be frozen on a baking sheet at this point. Once frozen, transfer to an airtight container. To cook, add frozen kubbeh to hot soup. You may need to cook them for a few extra minutes.
- To make the soup, heat the oil in a large pot. When hot, add the onion and fry until golden-brown. Add the beets and cook for a few minutes. Add the celery, zucchini, tomato paste and condiments, except the sugar and lemon juice. Add water to fill the pot and bring to a boil. Stir in the sugar and lemon juice. Then carefully drop the kubbeh into the hot soup, adding as many as will fit in the pot without crowding them. Lower the heat to medium, cover the pot and simmer for 45 minutes.