Kubbeh Soup (Iraqi-Style Meat Dumpling Soup)

Ingredients

Contains gluten, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Toast the pine nuts if using: heat a small dry skillet over medium, add pine nuts and shake the pan often until golden and fragrant; transfer to a plate and cool.

   Watch closely—pine nuts burn quickly.

2. 2

   Make the semolina dough: in a medium bowl combine the fine semolina and 1/2 tsp salt.

3. 3

   Pour the 3/4 cup boiling water over the semolina, stir with a fork until it looks shaggy, then cover and let rest 10 minutes.

   10 min
4. 4

   After resting, add 2 tablespoons flour and knead the semolina mixture by hand in the bowl until a soft, slightly sticky but cohesive dough forms (3–5 minutes).

   If dough feels dry, wet your hands and knead; if too sticky, dust a little flour.

5. 5

   Make the filling: heat 1 tablespoon olive oil in a skillet over medium, add the grated small onion and sauté 3–4 minutes until soft.

6. 6

   Add the ground beef or lamb, 1/2 tsp cumin, 1/2 tsp cinnamon, 1 tsp salt and 1/4 tsp black pepper; cook, breaking meat into small pieces, until browned and cooked through, 6–8 minutes. Stir in toasted pine nuts if using and remove from heat to cool.

7. 7

   Bring the broth to a gentle simmer in a large, wide pot over medium-high heat.

8. 8

   Add the potato cubes and sliced carrots to the simmering broth and lower heat to maintain a gentle simmer; cook until vegetables are just starting to soften, 12–15 minutes.

   15 min
9. 9

   Shape the dumplings: divide the semolina dough into about 18 equal pieces (walnut-sized). Flatten each piece in your palm to form a thin cup, place about 1 teaspoon of the cooled meat filling in the center, then close and roll gently between your palms into an elongated or oval dumpling (kubbeh).

   Work with slightly moistened hands to prevent sticking; keep formed dumplings on a floured tray so they don’t stick together.

10. 10

    Gently add the dumplings to the simmering broth—do this in batches if needed so you don’t crowd them—and simmer, uncovered, until the dumplings are puffed and cooked through and the potatoes are tender, 20–25 minutes.

    Stir the pot gently once or twice while dumplings cook to keep them from settling on the bottom.

    25 min
11. 11

    Stir in the chopped parsley and 1 tablespoon lemon juice, taste and adjust salt.

12. 12

    Ladle the soup into bowls, garnish with extra parsley and the toasted pine nuts (if using), and serve with lemon wedges on the side.