Kubbeh hamusta

Name: Kubbeh hamusta
Yield: Serves 6
Cuisine: Israel
Ingredients: 100 ml lemon juice, plus extra if needed; 1 large courgette, cut into 1 cm cubes (200 g in total); lemon wedges, to serve; 2 tbsp sunflower oil; 300 g Swiss chard leaves, green part only, cut into 2 cm strips; 2 litres chicken stock; 1 large onion, roughly chopped (200 g in total); ½ tsp ground allspice; 1 large garlic clove, crushed; 2 pale celery stalks, very finely chopped, or an equal amount of chopped celery leaves (60 g in total); 2 pale celery stalks, very finely chopped, or an equal amount of chopped celery leaves (60 g in total); 1½ tbsp sunflower oil; 1½ medium onion, very finely chopped (75 g in total); 350 g minced beef; 220 ml hot water; 4 garlic cloves, crushed; 5 celery stalks, leaves picked and stalks cut on an angle into 1.5 cm slices (230 g in total); 5 celery stalks, leaves picked and stalks cut on an angle into 1.5 cm slices (230 g in total); salt and black pepper; salt and black pepper; 325 g semolina; 40 g plain flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Friday lunchtime around Machne Yehuda market is all about kubbeh in soup, a tradition of Kurdish and other Jews from Iraq, Syria and Turkey that has caught on and become the ultimate local comfort food, served in simple dedicated restaurants around the market. Unlike the more familiar fried kibbeh using bulgar (see Open kibbeh), these are normally made with semolina or ground rice, stuffed with meat and poached in a variety of soups. The principal thr

Ingredients

Asia
Israel
Jerusalem
Soup
Mediterranean
Jewish

Ingredients

Method