Name: Kibbeh Hemo (Stuffed Semolina Dumplings in Chickpea Soup)
Yield: Makes 8 large dumplings
Cuisine: Israeli
Ingredients: 1 teaspoon store-bought or homemade Baharat Spice Mix; 1 medium carrot, finely chopped; Cooked jasmine rice; 8 cups (2 liters) water; 3 cups (750 grams) Cooked Chickpeas for Salads and Stews; Salt and freshly ground black pepper, to taste; ¾ cup (150 grams) semolina; 3½ ounces (100 grams) ground chicken breast; 2 tomatoes, peeled and chopped; 2 medium onions, finely chopped; 1⅔ pounds (750 grams) ground beef, preferably neck or short rib; 3 tablespoons olive oil; 2 celery stalks, finely chopped; 2 tablespoons olive oil; 1½ teaspoons salt; 2 medium onions, chopped; 1 teaspoon turmeric; 1 tablespoon sweet paprika; 1½ cups (300 grams) fine bulgur

Preparation info

Makes
8
large dumplings

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This dish pairs oversized, meat-stuffed semolina dumplings called kibbeh with a golden chickpea soup seasoned with turmeric. Feel free to make the kibbeh smaller if you wish.

Ingredients

For the Meat Filling

3 tablespoons olive oil
2 medium onions, finely chopped
1⅔ pounds<

Method

Prepare the filling: Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add onions and sauté until golden, 6 minutes. Transfer to a bowl using a slotted spoon and set aside. Add the remaining 1