Shavuot Kubbeh (Semolina Dumplings in Beet Soup)
A vibrant and festive Kurdish-inspired beet soup featuring tender semolina dumplings, traditionally served during Shavuot for its beautiful color and comforting flavor.
Ingredients
- •1 cup fine semolina flour
- •1/2 cup water
- •1/2 teaspoon salt
- •2 tablespoons vegetable oil
- •200g ground beef
- •1 small onion, finely diced
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon baharat spice blend
- •3 large beets, peeled and diced
- •1 onion, chopped
- •2 cloves garlic, minced
- •6 cups vegetable or beef broth
- •2 tablespoons lemon juice
- •1 tablespoon sugar
- •1 tablespoon tomato paste
Instructions
- 1
In a bowl, mix the ground beef, diced onion, parsley, salt, and baharat. Set aside in the refrigerator.
- 2
In a separate bowl, combine semolina, water, salt, and oil. Knead until a smooth dough forms and let it rest for 15 minutes.
- 3
To make the soup, sauté the chopped onion and garlic in a large pot until soft. Add the beets, tomato paste, broth, lemon juice, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 4
While the soup simmers, shape the dough into small balls. Flatten each ball in your palm, place a teaspoon of the meat mixture in the center, and seal it back into a smooth ball.
- 5
Gently drop the kubbeh balls into the simmering soup. Cover and cook for 20-25 minutes until the dumplings float and are tender.
- 6
Adjust seasoning with salt and pepper to taste before serving hot.
💡 Chef tips
- If the dough feels too sticky, let it rest longer to allow the semolina to absorb the moisture.
- You can prepare the kubbeh balls in advance and freeze them on a tray before transferring to a bag for easy weeknight cooking.
- Ensure the soup is at a gentle simmer when adding the dumplings to prevent them from breaking apart.
✅ How it should turn out
The soup should be a deep, vibrant magenta color with a perfect balance of sweet and tart, while the dumplings should be tender on the outside with a savory, spiced meat center.