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Kubeh Chamusta


Kubeh Chamusta
Making the dumplings for this soup is not the kind of thing we’d embark on when in a hurry or without perfect peace of mind. It is a kind of meditative activity that one can take up on leisurely weekends or when cooking in company. However, there are less timeconsuming alternatives that we urge you to try because this soup is quite spectacular. One option is to forget the dumplings and simply add diced potato, celeriac or both and cook them in the soup. Another is to make small and simple meatballs and poach them in the soup (use the recipe for beef meatballs with broad beans and lemon, page 196, but without the capers). This would be our preferred option for balancing work and flavour. If you still want the semolina casing in the soup, make little round balls and cook them next to the meatballs. The stuffed kubbeh can be cooked, chilled and then reheated in the soup.
Cuisine: Kurdish
  • Dough ingredients:
  • 2 cups semolina
  • ⅓ cup bread crumbs
  • ½ tsp salt
  • Stuffing ingredients:
  • 2 tbsp olive oil
  • 2 OZ margarine
  • 2 chopped onions
  • 1 pound ground beef
  • ½ tsp salt
  • Black pepper to taste
  • 4 sticks of celery
  • 3 garlic cloves
  • Soup ingredients:
  • Celery leaves from 5 braches
  • 6 scalions
  • 5 mangold leaves
  • 4 diced garlic cloves
  • 7 cups water
  • 1 cup chicken broth
  • Salt to taste
  • Black pepper to taste
  • Juice from 2 lemons
  1. Kobeh is a semolina ball stuffed with ground beef and cooked in a sour soup.
  2. Kubeh is one of the most popular Kurdish food, specially in winter. It is delicious and healthy too.
  3. Stuffing:
  4. In a large pan fry the onion to golden with the oil and the margarine.
  5. Add the beef, salt and pepper and cook for 10 minutes.
  6. Cook for additional hour in low heat until brown.
  7. Let it cool and then process in food processor.
  8. Add the celery and process.
  9. Dough:
  10. Mix all ingredients to a smooth dough.
  11. With wet hands, create balls and make a hole and stuff it with a teaspoon of stuffing.
  12. Close the hole so the stuffing is fully covered.
  13. Soup:
  14. Process half of the celery leaves, the scallion, one mangold leaf and the garlic and put them in a pot.
  15. Cut the celery sticks and the mangold sticks into 2 inches long and add to pot.
  16. Add the water, the chicken broth, salt and pepper.
  17. Bring to boil and add the lemon juice, lower heat and cook for 40 minutes more.
  18. Higher heat and add the kubeh balls and cook for 10 minutes.