Israeli
Kubbeh Selek
Tender semolina kubbeh filled with spiced meat are simmered in a crimson beet soup, balanced with lemon and a little sugar. This is the sweet-sour Iraqi-Kurdish Jewish style loved in Israeli home kitchens.
Watch it madeDana Attias · 1:09
Ingredients
- Fine semolina1 cup
- Salt1 tsp, divided
- Warm water1/2 cup, plus more as needed
- Ground beef or lamb150g
- Small onion, very finely grated1/2
- Fresh parsley, finely chopped2 tbsp
- Baharat1 tsp, divided
- Black pepper1/4 tsp
- Olive oil1 tbsp
- Small onion, finely chopped1/2
- Medium beets, peeled and cut into thin wedges2
- Tomato paste1 tbsp
- Sweet paprika1 tsp
- Water or light chicken stock3 cups
- Fresh lemon juice3 tbsp
- Sugar1 tbsp
- Celery leaves or fresh cilantro, chopped2 tbsp
Method
- Make the kubbeh dough by mixing the semolina with 1/4 tsp salt and 1/2 cup warm water until it forms a soft, slightly sticky dough.
- Cover the dough and let it rest for 30 minutes so the semolina hydrates fully.
- Make the filling by mixing the ground meat with the grated onion, parsley, 1/2 tsp baharat, black pepper, and 1/4 tsp salt until tacky.
- Divide the filling into 8 small balls and chill them while you start the soup.
- Heat the olive oil in a medium pot and sauté the chopped onion over medium heat until soft and lightly golden.
- Add the beets, tomato paste, paprika, remaining 1/2 tsp baharat, and remaining 1/2 tsp salt, and stir for 2 minutes to coat the beets.
- Add the water or stock, bring to a boil, then reduce to a simmer and cook for 20 minutes, until the beets begin to soften and the broth turns deep red.
- Stir the lemon juice and sugar into the soup, tasting for a clear sweet-sour balance.
- With wet hands, knead the rested semolina dough briefly, then divide it into 8 pieces.
- Flatten one piece of dough in your wet palm into a thin round, place a meat ball in the center, and close the dough around it, smoothing it into a sealed oval or ball.
- Repeat with the remaining dough and filling, keeping your hands wet so the shells stay smooth and thin.
- Bring the soup to a gentle simmer and carefully slide the kubbeh into the pot one at a time.
- Do not stir for the first 5 minutes; then gently shake the pot so the kubbeh do not stick.
- Simmer uncovered for 25 to 30 minutes, until the kubbeh are firm and cooked through and the soup is glossy and crimson.
- Add the celery leaves or cilantro, simmer for 2 minutes, then taste and adjust with more lemon, sugar, or salt if needed.
- Serve hot in deep bowls with several kubbeh, beet wedges, and plenty of sour-sweet broth.
Common questions
Can I substitute semolina or change the flour in the kubbeh dough?
Fine semolina gives Kubbeh Selek its soft, slightly chewy shell. If needed, you can use a mix of fine semolina and a little all-purpose flour, but the texture will be less delicate. Avoid coarse semolina, which makes the dough gritty and hard to seal.
How long does it take to make Kubbeh Selek from start to finish?
Plan on about 1 hour 15 minutes total. The dough needs 30 minutes to rest, the beet soup simmers about 20 minutes, and shaping the kubbeh takes another 15 to 20 minutes depending on your speed.
What are the most common mistakes when making kubbeh or the beet soup?
The biggest mistakes are dough that’s too wet, filling that’s too loose, and boiling the kubbeh too hard after adding them. Keep the dough rested, chill the meat balls, and simmer gently so the dumplings don’t split.
How should I store leftovers, and can I freeze Kubbeh Selek?
Store the soup and kubbeh together in the refrigerator for up to 3 days. Reheat gently over low heat. You can freeze the shaped uncooked kubbeh separately, then cook them from frozen in simmering soup; don’t freeze the soup with raw dough for best texture.
What is the best way to serve Kubbeh Selek?
Serve it hot in bowls with plenty of beet broth and a few kubbeh per serving. A squeeze of lemon, extra parsley, and crusty bread are ideal. The flavor deepens after a short rest, but don’t let the dumplings sit too long in the soup.