Kubbeh soup with meat-stuffed semolina dumplings
Description
When preparing this traditional Jewish soup, lamb can easily be replaced with beef, and semolina can be substituted with bulgur. Although the soup is somewhat labor-intensive to prepare, its harmonious flavor is truly impressive. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Pass the meat through a meat grinder.
- 2
Step 2
2. Chop the onion into cubes.
- 3
Step 3
3. Fry with the addition of butter.
- 4
Step 4
4. Add the minced meat and fry together, breaking up the lumps.
- 5
Step 5
5. Salt, pepper, add raisins, chopped parsley, and pine nuts. Mix and cool.
- 6
Step 6
6. Mix the flour with semolina.
- 7
Step 7
7. Pour in a glass of hot water.
- 8
Step 8
8. Knead a pliable dough and let it rest for 15 minutes.
- 9
Step 9
9. Divide into balls. Flatten each one into a patty and place the meat filling in the center.
- 10
Step 10
10. Roll into balls.
- 11
Step 11
11. Soak the saffron in a small amount of broth for about 20 minutes, then strain.
- 12
Step 12
12. Boil the dumplings in water until cooked.
- 13
Step 13
13. Pour the saffron liquid and lemon juice into the broth, bring to a boil. Serve the dumplings with the broth.