Meat Stuffed Kubbeh With Beet Sauce
‘Delicious, easy to make, and comes out perfect! The best recipe for meat-stuffed kubbeh with beet sauce.’
Liron Malka
Original Recipe Author
Are you craving some Middle Eastern food? Why don’t you start with these meat-stuffed Kubbeh balls with beet sauce?
It’s an authentic Iraqi plate that’s enough to wow your guests or family, and the best is, it’s pretty easy to make. Here’s the best recipe you can find for Kubbeh with beet sauce:
Frequently Asked Questions:
Stuffed Kubbeh With Beet Sauce
Should I pre-cook the beets separately before adding them to the main pot?
It’s better to cook everything together and bring it to a boil, then let it cook for 30 minutes on low heat. Afterward, add the balls and leave the pot on the heat for another 30 minutes.
Meat Stuffed Kubbeh With Beet Sauce
Equipment
Ingredients
Semolina dough:
- 4 cups semolina
- 1 tsp. salt
- 2 cups lukewarm water
Meat filling:
- 1 lb. ground beef (½ kg)
- 1 small onion (chopped)
- 1 handful parsley (finely chopped)
- 1 tbsp. Baharat
- Salt (to taste)
- Black pepper (to taste)
Red sauce/soup:
- 1 medium-sized onion (chopped)
- 3 medium-sized beets (sliced (I sliced using a food processor))
- 1 beet (roughly grated (do not pass it up!!))
- 3-4 celery stalks (roughly cut)
- 1 handful of Swiss chard leaves (roughly cut – optional)
- Juice from 1 lemon
- 2 tbsp. sugar
- Salt (to taste)
- Black pepper (to taste)
Instructions
Semolina Dough:
- In a large bowl, mix the semolina with some salt, then start kneading while adding water gradually.
- When the ingredients are combined well, cover the bowl with a towel and let it rest for half an hour.
Meat Filling:
- In an oiled pan, fry your onion until it turns golden.
- Add the ground beef and keep crumbling it with a fork until it fries. After a minute or so, add the parsley and your spices, and make sure not to fully fry the meat. It should be cooked only halfway through.
- Turn the heat off and leave the meat to cool down.
Soup:
- Grab a wide pot, oil it, and fry the chopped onion. When it turns golden, add the rest of the ingredients on top.
- Add boiling water so that it covers all the ingredients by a good bit.
- Bring the soup to a boil, then lower the heat and leave it.
- To make the Kubbeh, grab a small piece of the dough, flatten it on your palm, and then put a spoonful of meat filling in the middle. Then, seal the ball closed.
- When you make all the dough into Kubbeh balls, drop them into the soup. Let them cook for 30–40 minutes on low heat, then serve.
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Oh, and we almost forgot!
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