Beetroot kubbe soup

Name: Beetroot kubbe soup
Yield: Makes about 12 dumplings, which should be enough for 4 people
Cuisine: Turkish
Ingredients: 1 tsp salt; 1 tbsp baharat spice mix; 4 sprigs of parsley, roughly chopped; 2 beetroots, peeled and diced (about 200g); 1 onion, peeled and roughly chopped (about 120g); 1 tbsp olive oil; 1 tbsp tomato purée; 2 sticks of celery, sliced; 1 tomato, grated; juice of 2 lemons; 250 g semolina; 200 ml water; ½ tsp salt; 150 g minced beef; 1½ tsp salt; 1 onion, grated or minced (about 80g); a pinch of white pepper

Preparation info

Makes about 12 dumplings, which should be enough for
4
people

Difficulty
Complex

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Kubbe dumpling soup is the jewel in the crown of many kitchens all along the Fertile Crescent; there are endless variations on the dough, the filling and the soup. This version is easy in comparison to some others we came across, but is extremely satisfying in taste and looks, and as comforting as only home food can be.

Ingredients

For the dumpling dough

250 g semolina
200 ml water
1½

Method

Mix all the dough ingredients together and set them aside for an hour. At first it will look like a very loose porridge, but after an hour’s rest it’ll come together (against reason) to a soft, smooth, shiny dough.

While your dough is resting, prepare the soup: start by sautéing the chopped onion in the oil until it starts to soften (about 5 minutes), then add the tomato purée and mix w