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Beet Soup with Middle Eastern Dumplings

Vegetarian Kubbeh Selek – Beet Soup with Middle Eastern Dumplings

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Course Main Dish, Soup
Cuisine Middle Eastern
Servings 40 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.