Iraqi Beet Kubbeh (Kubbeh Shawandar)
A vibrant and comforting Iraqi soup featuring semolina-crusted dumplings filled with spiced ground beef, simmered in a sweet and tangy ruby-red beet broth.
Ingredients
- •1 lb (450g) ground beef
- •1 large onion, finely diced
- •1/2 cup fresh parsley, finely chopped
- •1 teaspoon baharat spice blend
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 1/2 cups fine semolina
- •1/2 cup water (plus more as needed)
- •3 large beets, peeled and diced into 1/2-inch cubes
- •1 onion, finely chopped (for the soup base)
- •4 cups beef or vegetable stock
- •3 tablespoons tomato paste
- •3 tablespoons sugar
- •3 tablespoons lemon juice
- •2 tablespoons vegetable oil
Instructions
- 1
Prepare the filling by mixing the ground beef, diced onion, parsley, baharat, salt, and pepper in a bowl until well combined.
- 2
For the dough, place the semolina in a bowl and gradually add water, kneading until you have a pliable, non-sticky dough that holds its shape.
- 3
Take a golf-ball-sized piece of dough, flatten it in your palm, place a tablespoon of the meat mixture in the center, and fold the edges over to seal into a smooth oval dumpling.
- 4
In a large pot, heat the vegetable oil and sauté the second onion until translucent, then add the beets and cook for 5 minutes.
- 5
Stir in the tomato paste, sugar, lemon juice, and stock, bringing the mixture to a gentle boil.
- 6
Carefully drop the prepared kubbeh dumplings into the simmering broth one by one.
- 7
Cover the pot and simmer on low heat for 40 to 45 minutes until the beets are tender and the dumplings are cooked through.
- 8
Adjust the seasoning with extra sugar or lemon juice to achieve the signature sweet-and-sour balance before serving.
💡 Chef tips
- If the dough feels too dry, add water one tablespoon at a time; if it is too sticky, add a little more semolina.
- You can prepare the kubbeh dumplings in advance and freeze them on a tray before transferring to a bag; cook them directly from frozen in the boiling broth.
- For a deeper flavor, grate one of the beets into the broth to intensify the vibrant red color.
✅ How it should turn out
The finished dish features tender, savory meat-filled dumplings floating in a glossy, deep-magenta broth that perfectly balances earthy sweetness with a bright, tangy finish.