Vegan Beet Kubba

Published by Bat-El at May 24, 2017

Ingredients

For the soup:

3-4 red beets- peeled and cut into 1 inch chunks
1 big onion- diced
3 celery stalks- chopped
1 tomato- peeled and diced
3 Tbsp oil
2 tsp salt (more or less)
1 tsp black pepper
1 Tbsp sweet paprika
Fresh juice from 1 lemon
1 Tbsp Koobah spice

For the filling:

3 Tbsp oil
2 big onions - chopped
1 carrot- grated
1 pack of meatless , vegan ground beef
1 cup of chopped fresh parsley

For the dough:

1 kg semolina
4 Tbsp oil
1 tsp pink himalayan salt
3 1/4 cups of lukewarm water

If you ever had meat stuffed kubba you know how amazing the flavors are. Very often, my mom would make a huge pot of meat kubba soup and we would all sit around the table and even wait for seconds. Today, raising my kids I choose to use less animal products and more plant based ingredients. Of course the flavors are not the same, but this meatless version is very special and comforting, and the feeling after eating it is way lighter. I still want my kids to enjoy traditional food I grew up on, and therefore I took an extra step and transformed it into a healthier version. Totally worth the effort.

Instructions

1) Start by preparing the filling:

Heat up oil in a big skillet, add the onions and cook for a few minutes. Add the "meatless ground beef" mix for about 2-3 minutes, add the carrots and spices. Continue mixing and eventually add the chopped parsley. Turn off the flame and let it cool completely!

2) Now start the soup by placing the beet chunks into the pot. Add water to the point as if you are making a big pot of soup. Bring to a boil. Add salt and pepper and cook until beets are soft. About an hour.

3) In a small skillet sautée onions and celery and a tomato for about 5-7 minutes. Then add it to the soup. Continue cooking to marry the flavors.

4) Now, combine all the dough ingredients, knead well, cover with a plastic wrap and let sit for 10 minutes.

5). Prepare the filling, a teaspoon, a small bowl of water to wet your hands, the dough, and an oiled tray to lay the kubba balls.

6). Start separating medium sized chunks/ round ball shapes of dough and place them on a tray. You should get about 40 of them more or less. ( I freeze 20 and use the rest, otherwise you will need a very big pot)!.

7). Wet your hands, take one chuck and start opening it with your other hand, in a round motion, pressing on it to flatten it up. The dough should remain on the palm of your hand.

8). Once the piece of dough is open take 1 full teaspoon from the filling and place it in the center of the dough. Now very carefully start closing the kubba by pressing all the edges together. Once the kubba is closed start moving it between both hands to round it's shape.

9). Now, make sure your soup is hot and simmering but not boiling! Adjust the flavors for kubba spice, salt and pepper.

10). Now you have the option to put the kubba in the soup, one by one, as you go, or to finish stuffing all of them and only then put them in the soup. Make sure you work with wet hands so the stuffing and shaping process is easier.

11). Whichever way you choose, once you insert the kubba , do not mix the soup for at least 5 minutes so the balls don't break apart.

12) . With a wooden spoon gently move the kubba around, and add fresh lemon juice. Continue cooking on medium-low for another 20-30 minutes and turn off the flame.