Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Contact Us

Kubbeh Soup

Kubbeh Soup

Iraqui Red Soup


Kubbeh Soup: Iraqui Red Soup

Food; Eating

For the Broth

  • 3 onions
  • 4 beets
  • 5 tbsp. oil
  • 3 tbsp. tomato paste
  • 2 cups water
  • Salt
  • Pepper
  1. Sauté the onions in the oil until translucent.
  2. Add the beets, salt and pepper, and sauté a few minutes more.
  3. Add the tomato paste and 2 cups water and bring to a boil.

For the Meat

  • 2 tbsp. oil
  • 1 lb. / 500 grams ground beef
  • ½ tsp. ras el hanout (Morrocan spice blend)
  • salt
  • pepper

Brown the meat in the olive oil. Season with salt, pepper and ras el hanout.

For the Dough:

  • 2 cups semolina
  • 2 tbsp. oil
  • 2 cups water
  • ¼ tsp. salt


  1. Mix all the ingredients together until it forms a soft.
  2. Remove a small piece of dough and roll it into a ball. Flatten it and place a teaspoon of the ground beef mixture in the center. Fold the dough around the beef and drop into the soup.
  3. Continue until all the dough has been used. Simmer the soup with the dumplings for 2 hours before serving.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Join the Discussion
Sort By:
1000 characters remaining
Ellen Rollins May 18, 2017

I've just attempted this recipe. The semolina and water ratio does not create a dough, rather a dripping paste. Any advice? Reply

Diego May 22, 2017

I believe that for the dough it should be between 3/4 to 1 cup of water. Does it sound right? Reply

Related Topics
Cook It Kosher - Food Blog