Kubbeh Soup (Meat Stuffed Semolina Dumplings in Broth)

Tap an ingredient or step to check it off.

1. 1Step 1: For the filling, heat the oil in a pan and add the onion and saute until light brown.
2. 2Step 2: Add the chopped beef and using the edge of a heatproof spoon, chop up the beef and stir with the onion, adding the paprika and black pepper.
3. 3Step 3: Cook till beef is browned and cooked through and place in a bowl to cool.
4. 4Step 4: When cool, add the chopped parsley, nutmeg and allspice and set aside.
5. 5Step 5: Now prep the veggies for the chicken stock and add to the soup and cook on low simmer.
6. 6Step 6: Next make the dough by mixing together the semolina, flour, and salt in a bowl and then the oil and the very warm water, stirring with a fork.
7. 7Step 7: It will start to come together and I'd at this point use my hands to knead just till it's soft and pliable.
8. 8Step 8: Let the dough rest for at least 15 minutes.
9. 9Step 9: Pinch off pieces of dough about the size of a walnut in the shell and make a well in the middle with your thumb.
10. 10Step 10: Put a spoonful of the meat mixture in the well, and form the dumpling dough around the meat mixture, patting into a round ball.
11. 11Step 11: Take a baking sheet and place a piece of parchment paper on it and place the filled dumplings in rows on the sheet.
12. 12Step 12: A note. If you will not use all the kubbeh at once, take the ones you won't use on the baking sheet (as is) and pop in the freezer. Freeze till firm and put the frozen kubbeh in a ziploc bag. They won't stick together since they've frozen individually.
13. 13Step 13: Fill a pot with salted water and a few tablespoons of the broth for flavoring and bring to the boil.
14. 14Step 14: Lower heat to medium and add as many of the kubbeh as you are planning to eat (try to cook them as needed although they are good even a day or two later, I prefer to cook them fresh).
15. 15Step 15: Keep watch for a couple of minutes to make sure they don't stick to the bottom of the pot and cook for about 30 minutes or so.
16. 16Step 16: When ready to serve, put 2 kubbeh in a bowl and ladle the hot soup over the kubbeh.