Best Middle Eastern Dumpling Soup Kobbah Recipes

IRANIAN BEET, PLUM AND CELERY SOUP WITH KUBBEH (MEAT DUMPLINGS)

Steps:

• Mix semolina or farina and 1 1/4 teaspoons of salt in a bowl. Gradually add about 1 cup hot water, mixing with a fork until the consistency of Play-Doh. If necessary add a bit more water. Refrigerate for about 20 minutes.
• Dice one onion. In large pot, heat oil and add diced onion and garlic. Sauté until golden. Add celery root, beets and plums or apricots. Cover and cook, stirring occasionally, for 15 minutes. Add 6 cups of water, bring to a boil, and reduce heat to low. Simmer until beets are tender, about 15 minutes. Add 2 tablespoons of lemon juice and 1 teaspoon sugar.
• In food processor, combine remaining onions, celery leaves and parsley or cilantro. Pulse until finely chopped but not puréed and transfer to a large bowl. Add beef, black pepper and remaining 1 teaspoon salt. Mix well with fingers.
• Remove dough from refrigerator and knead again until pliable. With wet hands, take a walnut-size portion of dough and flatten it as thinly as possible in your palm. Place 1 heaping teaspoon of meat mixture in center. Completely enclose meat in dough and roll it into a ball between your hands to seal. Keeping your hands wet, repeat with remaining dough and filling.
• Bring soup to a boil and gently add dumplings. They will sink. Cover and simmer gently until cooked through, about 30 minutes, adding water if soup becomes too thick. Add more lemon juice and sugar if needed. Ladle into bowls, garnish with mint, and serve.

MIDDLE EASTERN DUMPLING SOUP KOBBAH

Steps:

• 1. FOR THE MEAT FILLING: Brown the ground meat and onion until cooked through. Add the parsley,allspice,salt and pepper. Drain and Let this cool. NOTE: My sister used alot more allspice. It is a personal preference. I like a hint, she likes it pow! It is up to you. Add and taste to your liking.
• 2. SOUP BASE: In a large kettle,Saute the 2 large chopped onions in about 2 tablespoons of oil until almost transparent. Lower heat and add the tomato paste,stirring to combine. Add the beef bone/s.
• 3. Add 10 cups of water (or water to cover) Add bullion. Let the soup simmer for 8 hours, or overnight. You can do this part in a slow cooker, or on the stove top.
• 4. NOTE: I would think you could use a good beef base broth in place of making your own as above. Or, if you make beef broth and freeze it, you are half way there already! The bone broth really makes a great base and I choose to make my own for this dish. It is up to you.
• 5. FOR THE KOBBAH BALLS: Pour 2 cups of cream of wheat cereal in a medium bowl. Add warm water just until you have a thick batter. It should be like modeling clay. Add water slowly, and stir until you get the right consistency. Add a bit of salt if you like.
• 6. NOW THE FUN PART: Stuffing the dumplings: Have a bowl of water near by to wet your hands while forming the dumplings. Also, get a cookie tray lined with parchment paper or waxed paper to place the dumplings as you form them.
• 7. Getting your hands wet (and it is important to do so or it will stick) place a walnut sized portion of the dough in the palm of your hand. Flatten it out into a small circle.
• 8. Add a small amount of the meat filling to the middle and fold over pressing well to seal the dough ball. Make sure you make these small... they grow when they cook! Continue with the rest of the dough, making a large tray of balls. NOTE: You will have left over filling. You can either freeze this for making more later, or add it to the soup. Up to you.
• 9. BACK TO THE SOUP: Remove the bone/s from the base. Add your chickpeas, and if using vegetables that need to be cooked, add them now. (like carrot,broccoli or other harder veges) Also, add your zucchini now. Left over meat filling goes in now as well. Let your broth with vegetables come to a boil.
• 10. While boiling, drop the dumplings one at a time, and stir gently so they do not stick to the bottom. Turn down the heat, and simmer on a medium simmer to allow the dumplings to cook. Let them simmer for about 15 minutes.
• 11. NOTE: The dumplings can be made ahead of time, as can the soup base. Both can be frozen for later use as well. You can also fry the dumplings in butter and or oil and serve them that way.
• 12. NOTE: This recipe is as versatile as can be. Add what you feel to the soup. I used a bag of frozen California vegetables cooked before adding (carrot, broccoli and cauliflower) because that is what I had. If nothing else, try the dumplings! You will be amazed!