There are people that when you tell them that there’s kubbeh soup for dinner, immediately you see a craving look in their eyes, and you can almost hear their stomach rumbling. One of these people is my better halfShe didn’t grow up eating kubbeh, and as far as I know she tasted kubbeh for the first time in her teenage years. But since then she became a kubbeh expert. Not on preparing, but on eating! Sometimes it seems as if she’d be willing to eat kubbeh even for breakfast. She really doesn’t mind which version of kubbeh I make: my mom’s kubbeh, a slightly different version that I learned from my aunt, or one from an old recipe I found in the paper that has soup marks all over. She is indifferent if the kubbeh dough”s made out of a mixture of semolina and bulgur or only semolina, if the filling is pre-fried or raw, as long as the kubbeh will be a kubbeh in squash soup.
Ingredients
Soup
1 onion diced
3 garlic cloves minced
2 cups butternut squash cubes
2 carrots sliced
2 celery stalks cut into 1 inch pieces
1 tsp sweet paprika
1 tsp paprika
1 tsp hawaij blend for soup
1 tsp baharat
2 TBS tomato paste
1 tsp salt
1 tsp black pepper
2 TBS Oil
Kubbeh dough
2 cups semolina
1 TBS oil
½ tsp baharat
1 tsp salt
1 tsp black pepper
¾ cup warm water
Filling
1 lb ground beef
1 onion diced fine
1 tsp baharat
1 tsp salt
1 tsp black pepper
Start with the soup. Heat oil in a large deep pot to medium high heat. Add onion and fry until golden. Add the garlic, and fry one more minute. Add all other ingredients beside the water and mix well. Add water and bring to boil. Lower heat and simmer for about 30 min until vegetables are tender.
Filling
Place all filling ingredients in a bowl and mix well. Roll balls in the size of a small ball.
Dough
Place dough ingredients in a large deep bowl. Mix to make an elastic dough with a clay like texture. Let rest for 30 min.
Divide the dough into small pieces the size of a ping pong ball. With wet hands roll each piece into a ball. Use your thumb to make a hole in the middle of the ball. With circular movements extend the hole as much as possible without breaking the dough, leaving a thin layer place a ball of filling in the hole and close by folding the edges to the center forming a ball.
Add the balls to the soup and cook until kubbeh balls are floating, about 20-25 minutes.
