This versatile dish is popular in Middle Eastern countries such as Iraq, Kurdistan, Lebanon and Turkey but can also be found in Brazil and other Latin American cuisines. In this vegetarian version, the dumpling filling is made from a mix of lentils, nuts and traditional spices.
Vegetarian Kubbeh Selek – Beet Soup with Middle Eastern Dumplings
Ingredients
For Filling:
- 1/2 cup dry mini lentils Pardina Lentils (When cooked, the lentils should measure 1½ cups)
- 1 cup walnuts
- 1/3 cup pine nuts
- 1 cup parsley fresh
- 2 tbs. olive oil
- 1 medium onion
- 4-5 cloves garlic
- 1 lemon zest only
- 1 egg
- 1/2 tsp. cumin
- 1/4 tsp. black pepper
- 1/4 tsp. all spice
- 1/4 tsp. clove
- 1/4 tsp. nutmeg
- 1 tsp. salt
For Dough:
- 2 1/2 cups semolina
- 2 tsp. salt
- 1 tbs. avocado oil (or canola oil)
- 1 1/2 cups water
For Soup:
- 2 tbs. olive oil
- 1 medium onion
- 3-4 celery stalks
- 4 cloves garlic
- 1 tbs. harissa
- 1 tbs. tomato paste
- 1 tbs. sugar
- 1 tbs. consommé soup mix powder
- 1/2 tsp. black pepper
- 1/4 tsp. white pepper
- 2 tsp. salt
- 2 1/2-3 quarts water
- 1/2 lemon freshly squeezed
Instructions
For Filling:
- Cook lentils for 20-25 minutes until soft. Drain and place in a bowl.
- Sauté chopped onion and minced garlic in olive oil and add to the lentils.
- Toast walnuts and pine nuts. Ground well and add to the mixture.
- Add chopped parsley and spices — cumin, black pepper, all spice, clove, nutmeg and salt. Blend mixture lightly using a hand blender. Add lemon zest and one egg and mix together.
- Form small balls of filling (quarter sized) and place on parchment paper.
- Freeze for at least three hours.
For Dough:
- Combine semolina, salt and avocado (or canola) oil in a mixing bowl. Add water and knead for at least five minutes. Form dough into a ball and cover in plastic wrap. Set aside to rest for about 30 minutes.
- Form the kubbeh by placing the frozen filling ball in the center of a small piece of dough (quarter sized) that is flattened into a circle. Close all sides of dough and form a unified ball. (For easy Kubbeh forming, make sure your hands are lightly oiled). Place onto parchment paper, cover with plastic wrap and freeze for at least two hours.
For Soup:
- Chop onion and sauté in olive oil. Add chopped celery, cubes of beets and minced garlic and sauté for another minute. Add tomato paste and harissa and mix together.
- Add sugar, soup mix, spices and black pepper, white pepper and salt and mix well. Add cold water, cover the pot and bring to a boil.
- Cook on medium heat, covered, for about 20 minutes.
- Add freshly squeezed lemon juice of half a lemon. Then, add frozen kubbeh carefully, one at a time. Cook for about 20-25 additional minutes.
- Allow soup to sit for at least 15 minutes before serving.
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