Beetroot Cutta with Kubba

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

By Adrian Daniel and Michael Daniel

Published 2004

  • About

The term “cutta” comes from “cutter”, meaning “sour” in Arabic. This traditional Indo-Iraqi soup is served with or without kubba (semolina dumplings). The kubba filling can be made a little ahead or frozen (freeze any left over for your next soup). If you have time, half-freezing the filling makes it easier to work with.

Ingredients

  • 55 g (2 oz) butter
  • 1 large onion, finely chopped

Method

  1. Melt the butter in a large pan and gently sauté the onion, garlic, ginger and mint until softened. Add the remaining ingredients with seasoning to taste and bring to the boil. Cover and simmer for 1 hour, or until the beetroot is completely soft.

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