Iraqi Beet Kubbeh (Kubbeh Shawandar)
A vibrant, sweet-and-sour Iraqi soup featuring tender semolina dumplings stuffed with spiced ground beef, simmered in a rich beet-infused broth.
Ingredients
- •2 large beets, peeled and grated
- •1 onion, finely diced
- •2 tablespoons vegetable oil
- •4 cups water or beef stock
- •2 tablespoons tomato paste
- •3 tablespoons sugar
- •3 tablespoons lemon juice
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 cup fine semolina
- •1/2 cup water (for dough)
- •250g ground beef
- •1 small onion, finely minced (for filling)
- •1/2 teaspoon baharat spice blend
- •1/4 teaspoon salt (for filling)
Instructions
- 1
In a large pot, sauté the diced onion in vegetable oil until translucent. Add the grated beets and cook for 5 minutes.
- 2
Stir in the tomato paste, sugar, lemon juice, salt, pepper, and water. Bring to a boil, then reduce heat and simmer while preparing the kubbeh.
- 3
In a bowl, mix the ground beef, minced onion, baharat, and salt. Knead well to combine.
- 4
In a separate bowl, mix the semolina with water until a pliable, non-sticky dough forms. Let it rest for 10 minutes.
- 5
Take a walnut-sized piece of dough, flatten it in your palm, place a small amount of meat filling in the center, and fold the edges over to seal into a smooth ball.
- 6
Gently drop the prepared kubbeh balls into the simmering beet broth.
- 7
Cover the pot and simmer for 30 to 40 minutes until the dumplings are cooked through and the broth has thickened slightly.
💡 Chef tips
- Ensure the semolina dough is moist enough to handle; if it cracks while shaping, add a teaspoon of water at a time.
- You can prepare the kubbeh balls in advance and freeze them on a tray before dropping them directly into the boiling soup.
- The soup tastes even better the next day as the beet flavors deepen and the semolina absorbs the broth.
✅ How it should turn out
The finished dish features tender, savory meat-filled dumplings floating in a deep magenta, glossy broth that balances a perfect sweet-and-sour profile.