iraqi beetroot soup kubah recipe

vintagebknyc

Sun, Aug 11 2013, 11:34 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, 2:51 pm

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, 3:28 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, 5:06 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, 6:11 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.