Kubbeh Soup

Ingredients

• •For shell: 2 cups fine semolina, 1 cup water, 1 tsp salt
• •For filling: 300g ground beef, 1 onion minced, 1 tsp allspice, ½ tsp cinnamon, salt, pepper, 2 tbsp parsley
• •For broth: 2L beef stock, 3 medium beets peeled and grated, juice of 2 lemons, 2 tbsp sugar, salt

Instructions

1. 1

   Make shell dough: knead semolina with water and salt until smooth. Rest 20 minutes.

2. 2

   Mix filling ingredients. Form into small balls.

3. 3

   Take a golf ball of dough, hollow it with your thumb, place filling inside, and seal into a smooth oval.

4. 4

   For broth: combine stock, grated beets, lemon juice, and sugar. Bring to a boil, adjust sweet-sour balance.

5. 5

   Gently drop kubbeh into simmering broth. Cook 20–25 minutes until dough is cooked through.

6. 6

   Serve piping hot in deep bowls with plenty of the ruby broth.