Kubeh is a traditional dish with roots in Middle Eastern and Jewish cuisine, often served as a main course. These dumplings are typically made with a semolina or bulgur wheat shell and filled with spiced ground meat or vegetables. The preparation varies by region, with some versions simmered in soups and others fried for a crispy texture.
Making Kubeh:
1. Ingredients
For the dough: 2 cups semolina, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup water (adjust as needed). For the filling: 1 lb ground beef or lamb, 1 onion (finely chopped), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon. For the soup: 8 cups beef or vegetable broth, 2 tablespoons tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, 2 tablespoons lemon juice, 1 bunch Swiss chard or spinach (chopped).
2. Prepare the Dough
In a large bowl, mix the semolina, flour, and salt. Gradually add water and knead until a smooth, pliable dough forms. Cover with a damp cloth and let rest for 30 minutes.
3. Make the Filling
In a pan, sautu00e9 the chopped onion until translucent. Add the ground meat, salt, pepper, allspice, and cinnamon. Cook until the meat is browned. Remove from heat and let cool.
4. Shape the Kubeh
Take a small piece of dough (about the size of a walnut) and flatten it into a thin circle. Place a teaspoon of the meat filling in the center. Fold the dough over the filling and pinch the edges to seal, forming a torpedo or oval shape. Repeat until all dough and filling are used.
5. Prepare the Soup
In a large pot, bring the broth to a boil. Stir in the tomato paste, salt, pepper, turmeric, and lemon juice. Add the chopped greens and simmer for 10 minutes.
6. Cook the Kubeh
Gently drop the shaped kubeh into the simmering soup. Cook for about 20-25 minutes, or until the kubeh float to the surface and the dough is cooked through.
7. Serve
Ladle the soup and kubeh into bowls. Serve hot, optionally garnished with fresh herbs or a squeeze of lemon.
Traditions and Heritage of Kubeh
Kubeh
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Frequently Asked Questions
What is Kubeh?
Kubeh (also spelled kubbeh) is a traditional Jewish dish with roots in Middle Eastern and Kurdish cuisine. It consists of dumplings made from bulgur wheat or semolina dough, typically filled with spiced ground meat, then boiled in soups or fried.
What is the difference between Kubeh and Matzo Ball Soup?
While both are Jewish dumpling soups, Kubeh is made with bulgur or semolina dough and contains a meat filling, whereas matzo balls are made from matzo meal (unleavened bread) and are usually unfilled, served in chicken broth.
Is Kubeh the same as Kibbeh?
Yes, Kubeh and Kibbeh refer to essentially the same dish. 'Kubeh' is the term more commonly used in Jewish cuisine (particularly by Iraqi and Kurdish Jews), while 'Kibbeh' is the Arabic name for similar dishes across the Middle East.
What are the most common types of Kubeh?
The two main types are: 1) Kubeh soup - boiled dumplings in a flavorful broth (often beet or hamusta/sour soup), and 2) Fried Kubeh - shaped into balls or patties and deep-fried until crispy. Regional variations exist in shape and spices.
Is Kubeh gluten-free?
Traditional Kubeh is not gluten-free as it's made with bulgur wheat or semolina. However, some modern adaptations use gluten-free flour blends for the dough, though this alters the traditional texture and taste.
