A Deliciously Tasty Kubbeh Soup Recipe
Kubbeh, which can also be referred to kibbeh, is the basis for this amazingly delicious soup recipe. It’s a treat for all of the dumpling fans out there, who are able to choose between a number of foods to wrap their ground beef with. It has become very popular in a number of Levant communities, as it can be poached, baked or fried.
While kubbeh soup is a great addition to any menu, it is important to remember that this dish is quite time-consuming. Don’t make the mistake of assuming that you will be able to throw it together quickly.
If you plan on making kubbeh soup of your own, be sure to set aside a proper amount of time. Otherwise, you are going to find preparation to be a bit more challenging than expected.
There is one trick that can help us shave a bit of time off the recipe, though. As soon as the kubbeh has had a chance to form, many will decide to store the dumplings in the freezer. This ensures that they are always prepared to make this soup. Now, let’s take a closer look at each set of ingredients needed, as well as the preparation process.
Cooking Time
It takes 1 1/2 hours to make kubbeh soup, with 30 minutes required for the prep. The difficulty is intermediate but thanks to this easy to follow recipe, we plan on simplifying the process for all of our readers.
Kubbeh Ingredients
- 1 large, very finely chopped yellow onion
- Ground beef (3/4 of a pound)
- Kosher salt (one teaspoon)
- Freshly ground black pepper (1/2 a teaspoon, some may choose to add more according to personal taste)
- Baharat (one teaspoon)
- Chopped celery leaves (3/4 of a cup but these are an optional addition)
- Fine semolina flour (3 cups)
- Water (1 1/2 cups will be divided)
- Canola oil (1 tablespoon)
Soup Ingredients
- Canola oil (1 tablespoon)
- 1 large, very finely chopped yellow onion
- 3 large beets (about 4 to 5 cups’ worth, as each of them will be peeled and cubed into half inch pieces)
- Water (3 quarts)
- Granulated sugar (1 tablespoon)
- Kosher salt (4 teaspoons)
- Freshly ground black pepper
- Fresh lemon juice (3 tablespoons, to be divided)
- Chopped celery leaves (this is an optional addition)
Preparation Steps
Step 1:
This is when the kubbeh filing is going to be made. Take your chopped onion and place it inside of a kitchen towel at this time. Be sure to work over a bowl or your sink at this time. This will allow you to discard and squeeze out as much liquid as possible without making a huge mess.
From there, place your onions in a large bowl. Take the beef and add it to the bowl as well. The salt, pepper, baharat, and chopped celery leaves are also added at this time (if you are using the chopped celery leaves). Use your hands to combine the mixture, cover up the bowl and place it in the fridge for 30 minutes.
Step 2:
Now, we are going to be constructing the kubbeh patties. Grab your 3 cups of semolina flour, 1 cup of water, 1 teaspoon of salt, and 1 tablespoon of oil. Now, it is time to mix them all together. Use a medium bowl and mix them together until they have had the chance to become smooth.
The mixture in the bowl should be kneaded, allowing it to combine. You’ll know you are ready to move onto the next step when you have created a moist dough that is not too sticky. Is the dough too sticky? If so, knead in some extra semolina flour. Use one teaspoon at a time for best results. Is the dough too dry? Use one teaspoon of water at a time to moisturize it.
Step 3:
Slice the dough into two separate pieces. Make sure that one of the pieces remains covered. Take the other piece of dough that is not being covered and roll it out on your work surface. The surface should have a light dusting of semolina flour before you get started. If you do not have a surface handy, you can grab two pieces of wax paper instead.
The dough needs to be rolled until it has reached a thickness of 1/8”. Cut out two half-inch rounds and place each piece on some wax paper. Take the scrap dough and re-roll it. Continue to cut up the rounds until all of the dough has been used. The rounds that have already been cut can be stacked between pieces of wax paper.
Step 4:
Grab a sheet pan or two and line them with parchment paper. The kubbeh filling is then removed from the fridge. Wet your hands, so that the mixture does not stick. Pinch off a small piece of the filling and roll it into a 1″ ball, as gently as possible. The ball of kubbeh filing is then placed in the center of a rolled out round of dough.
Pinch the ends to seal them up and ensure that the meat remains inside. Place the finished product on the sheet pan. The rolling, filling and shaping process is repeated until all of the dough and filling are used. Place them in the fridge if they are going to be cooked within the next 12 hours. If you are waiting longer, freeze them on the sheet pan for about 2 hours before transferring them to an airtight container for continued freezing.
Step 5:
Repeat the three previous steps until all of the beef and dough have been used.
Step 6:
This is when we start making the soup. Use a large stockpot and heat a tablespoon of oil, using medium heat. Take the chopped onion and saute until it becomes translucent. The process should take roughly four minutes. Take the beets and saute until they soften, which should take about seven to eight minutes.
Add the half the lemon juice, your water sugar, salt, pepper, and your celery leaves if you are going to be using them. From there, bring the mixture to a boil before gently placing the kubbeh into the soup. Place the heat on a low setting before covering up the pot. Give the mixture a chance to simmer, so that the kubbeh and beets are cooked through. This should take roughly 50 minutes.
Step 7:
Now, it is time to add additional salt and pepper, so that the soup can be seasoned to your taste. Add the lemon juice that remains as well. The soup is ladled out with a few kubbeh for each serving.
