📝 About This Recipe
A crown jewel of Mizrahi Jewish cuisine, Kubbeh Selek is a soul-warming masterpiece featuring delicate semolina dumplings stuffed with savory spiced meat, simmered in a brilliant, ruby-red beet broth. Originating from the Kurdish and Iraqi Jewish communities, this dish perfectly balances sweet, sour, and earthy notes. It is a labor of love that transforms humble ingredients into a sophisticated, comforting meal traditionally served for Shabbat lunch or festive holidays.
🥗 Ingredients
For the Kubbeh Dough
- 2 cups Fine Semolina
- 1 cup Water (room temperature, added gradually)
- 1 teaspoon Salt
- 1 tablespoon Vegetable Oil
For the Meat Filling
- 300 grams Ground Beef (lean or 90/10 blend)
- 1 medium Onion (very finely minced)
- 1/4 cup Celery Leaves (finely chopped)
- 1 teaspoon Baharat Spice Mix (Iraqi blend of cinnamon, allspice, and pepper)
- 1/2 teaspoon Salt and Black Pepper (to taste)
For the Beet Broth
- 3-4 medium Beets (peeled and sliced into half-moons or matchsticks)
- 1 large Onion (diced)
- 2 pieces Celery Stalks (sliced)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Sugar (to balance the acidity)
- 1 tablespoon Tomato Paste
- 6-8 cups Beef or Vegetable Stock (or water)
- 1/2 teaspoon Cumin
👨🍳 Instructions
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1
Start by preparing the filling: In a medium bowl, mix the ground beef, minced onion, chopped celery leaves, Baharat, salt, and pepper. Knead well with your hands until the mixture is uniform. Set aside in the refrigerator.
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2
Prepare the dough: In a separate large bowl, combine the semolina and salt. Gradually add the water and oil, mixing with your fingers until a soft, slightly tacky dough forms. Let it rest for 20 minutes; the semolina will absorb the moisture and become pliable.
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3
While the dough rests, start the broth: Heat 2 tablespoons of oil in a large, wide pot over medium heat. Sauté the diced onion and celery until translucent, about 5-7 minutes.
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4
Add the sliced beets to the pot and cook for another 5 minutes, stirring occasionally to coat them in the aromatics.
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5
Stir in the tomato paste, sugar, lemon juice, and cumin. Pour in the stock or water. Bring the liquid to a boil, then reduce heat to low and simmer while you shape the dumplings.
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6
To assemble the Kubbeh: Wet your hands with water. Take a walnut-sized piece of semolina dough and flatten it into a thin disc in the palm of your hand.
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7
Place about 1 teaspoon of the meat filling in the center of the disc. Gently fold the edges of the dough over the meat and pinch to seal, then roll into a smooth ball about the size of a golf ball.
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8
Place the finished Kubbeh on a tray lined with parchment paper. Repeat until all dough and filling are used (you should have 18-24 balls).
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9
Carefully drop the Kubbeh balls one by one into the simmering beet broth. Do not crowd the pot; work in batches if necessary, though they should all fit in a wide pot.
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10
Gently shake the pot to ensure the dumplings aren't sticking to the bottom. Do not stir with a spoon for the first 5 minutes to avoid breaking the delicate shells.
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11
Simmer the soup partially covered for 35-40 minutes. The Kubbeh are ready when they float to the surface and the dough looks slightly translucent and tender.
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12
Taste the broth. It should be a perfect harmony of sweet, sour, and salty. Adjust with more lemon or sugar if needed. Serve hot in deep bowls.
💡 Chef's Tips
Wet hands are the secret to handling semolina dough without it sticking to your skin. If the dough feels too dry after resting, add water one tablespoon at a time; if too wet, add a pinch more semolina. For the best texture, ensure the meat filling is very finely minced so it cooks through at the same rate as the dough. You can freeze the shaped, uncooked Kubbeh on a tray and then transfer to a bag for future use—just drop them frozen directly into boiling broth. Avoid using 'couscous' semolina; look specifically for fine semolina flour for the correct dumpling consistency.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati rice to soak up the vibrant beet broth. Pair with a side of 'Amba' (pickled mango sauce) for an extra kick of authentic Iraqi flavor. Include a fresh Israeli salad of finely chopped cucumbers and tomatoes to provide a crisp contrast. A side of warm, fresh pita bread is perfect for dipping into the rich, ruby-colored soup. Accompany with a glass of dry white wine or a cold glass of Nana (mint) lemonade.