Red Kubbeh Soup Food
RED KUBBEH SOUP
Kubbeh is a small pocket of dough that is stuffed with ground beef. Kubbeh for soup is usually boiled, whereas Kubbeh served on a platter is fried. Grocery stores in Israel and increasingly in the United States offer frozen packages of Kubbeh that are ready to drop into a vegetable soup. Enjoy this traditional recipe for kosher Kubbeh Soup, or Marak Kubbeh in Hebrew. I found MirJ has a great Kubbeh recipe, Recipe #26755 or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball
Provided by Abba Gimel
Categories Clear Soup
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
- Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
- Bring to a boil.
- Add the spices and Kubbeh.
- Turn down the flame, and cook, partially covered, for another 20-30 minutes.
MEAT OR MUSHROOM KUBBEH
Make and share this Meat or Mushroom Kubbeh recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
- Mushroom Filling: Saute onion in oil.
- Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
- Cool.
- Meat Filling: Thoroughly knead the meat with water.
- Saute onion in oil, add meat and seasonings.
- Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
- Cool.
- The Crust: Rinse and drain the cracked wheat.
- Place all ingredients in a large bowl, use fingers to crumble and combine together.
- Knead soft dough, slowly adding water as required, until dough is malleable.
- Wet hands in cold water, take small lump of dough in left hand.
- Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
- Into each hollow place 1 teaspoon of filling, meat or mushrooms.
- Seal by bringing the tips together with cold water.
- Roll the dough between palms to create an elongated form.
- Place on a baking sheet.
- Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
- Repeat with the other kubbeh.
- No more than 4 kubbeh should be fried at a time.
- Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
- Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).
Nutrition Facts : Calories 260, Fat 15.6, SaturatedFat 3.7, Cholesterol 28.6, Sodium 416.5, Carbohydrate 19.4, Fiber 2.2, Sugar 2.5, Protein 12
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