iraqi beetroot soup kubah recipe

vintagebknyc

Sun, Aug 11 2013, 8:34 am

wispalover wrote:

baba wrote:

No, with the kubbe!
Always with the kubbe!

My (half kurdish) DH says the same thing. He claims the thing I am missing out on the most, by being a vegetarian, is real kubbeh Smile

feh.

we are lacto/ovo. which means we can have CHEESE all the time. and have made pareve versions of things like dumplings or thanksgiving stuffing that would entice even the most of the meat-eating people I know.

so, how can we change this recipe to make it pareve?

↑ wispalover

Sun, Aug 11 2013, 11:51 am

vintagebknyc wrote:

wispalover wrote:

baba wrote:

No, with the kubbe!
Always with the kubbe!

My (half kurdish) DH says the same thing. He claims the thing I am missing out on the most, by being a vegetarian, is real kubbeh Smile

I think using morningstar crumbles/ ground up mushrooms/ something resembling ground meat would be the way to go. I am so nervous of doing all the work and then hating the result though- maybe you can go first Wink

My DH also says the kubbeh adom is his least favorite. He prefers kubbe humusta (sour) or kubbeh bamiya (with okra).

Mrs Bissli ↓

Wed, Aug 21 2013, 12:28 pm

Maybe a bit late but I think there's a recipe in Linda Dangoor's cookbook.
As for kubbeh, am I the only one to use ground rice (available at tesco) instead of fine bulghur?
It's not too labour intensive if you mix it with chuck mince & seasoning, instead of making the shells and stuffing (ok admittedly not as authentic). Also they swell up during the cooking so keep it on a smaller size.

I'm also not sure how vegetarian mince would hold--you do need ground meet so it doesn't crumble and fall apart.

↑ baba

Wed, Aug 21 2013, 2:06 pm

Mrs Bissli wrote:

Oh please share a recipe!
My grandmother always made it with rice, we ate it on pesach. It was a red one and I loved it.
I would love to try and make it.

↑ Mrs Bissli

Tue, Aug 27 2013, 3:11 pm

For kubbeh:
1lb lean minced beef
1 cup ground rice
a handful chopped parsley leaves

* divide meat into 150g (for shell)/300g (for filling).
* In a blender, whizz 150g meat, 2-3tbsp lukewarm water and ground rice in pulses to make smooth dough.
Mix the remaining meat with parsley, season with a bit of salt & pepper.
* Roll shell into balls the size of walnuts, spread thinly and place a teaspoonful of filling, seal and gently pinch.
(Make sure you have a bowl of water to rinse hands. Place filled kibbehs on a plate and cover with clingfilm).
(To be honest, I just whizz the whole thing and make into quasi-meatballs. I use slightly less meat and
more rice. Also this recipe does not cook the filling, but I've seen other recipes where you brown the meat
filling first.)

For stew:
8 medium beetroot, scrubbed and cleaned, topped/tailed
1 onion finely chopped,
1 tbsp. oil
1 small tin chopped tomato
1 heapful tbsp. tomato paste (concentrate)
juice from 2 lemons (I like it tart, you may reduce this)
1 litre water
1 tablespoon sugar
a handful mint leaves, finely chopped

* wrap beetroots in foil, bake for 1hr at 180C oven. Let cool, chop into small pieces.
* sautee onions in a large pot (large enough to cook kubbe without overcrowding) with oil till soft and golden.
Add chopped tomato, tomato paste, water, season with salt & pepper and simmer for 15min.
* Add cut beetroots, lemon juice and sugar. Check for taste--it should be combination of sweet and tart.
* Drop kubbeh and cook for 20min over a very low heat.
* Turn off flame, add mint leaves.

The recipe calls for 6-8 servings.