Since moving to Málaga, one thing has become clear - they still have some learning to do when it comes to building with proper insulation. If you live here, you’ll probably agree with me!
My house is so cold in the winter that it’s sometimes colder inside than outside, and in the summer, it’s the opposite. So, with the arrival of chilly afternoons (which quickly turn into freezing evenings in my home), I find myself craving soups more and more. Soups of all kinds - full of color and flavor, and if they make a complete meal, even better!
That’s how I stumbled upon Kubbeh soup. Kubbeh is a type of semolina dumpling usually stuffed with ground meat, but in my case - mushrooms (my love) and eggplant.
There are many variations of both the soup and the stuffing, and this one is mine. It takes a little more time to prepare, but it’s a hearty, comforting meal that will warm you from the inside out and leave you fully satisfied. Bon appétit!
The Recipe inspired by the blog ¨naaleybait.com¨
What you need:
The Soup:
1 large chopped onion
3 tbsp oil
1 large beetroot, cut into wedges
4 carrots, peeled and cut into pieces of about 4 cm
2-3 celery stalks, cut into 2-3 cm pieces
A large piece of pumpkin, cut into cubes
1 small can of tomato paste
1 tsp paprika
1/3 cup lemon juice
2 tbsp sugar or silan (date syrup)
3 tbsp soup powder
2-3 liters of water (approximately)
The Kubbeh:
2 1/2 cups semolina
1 cup water
2 tbsp oil
Salt
The Filling- Eggplant and Mushrooms:
1 eggplant
6-8 finely chopped mushrooms
1 onion
1 tsp turmeric
1 tsp cumin
Salt and pepper
What you do:
Start with the filling to allow it to cool.
The Filling:
Roast the eggplant over an open flame or in the oven, and while it’s roasting, sauté the onion in a bit of oil until golden.
Add the chopped mushrooms, season, and cook for another 5-6 minutes.
Scoop out the eggplant flesh, chop it finely, and mix it with the mushrooms.
Taste, add salt if needed. Put aside to let it cool.
The Kubbeh and the Soup:
Meanwhile, mix the ingredients for the kubbeh dough: semolina, water, oil, and salt. Set aside to allow the ingredients to blend.
Sauté the onion until translucent, then add the vegetables and sauté all the ingredients together for a few minutes.
Add the tomato paste and spices, stir for a bit, then add the water and lemon juice. Cover and bring to a boil.
Meanwhile, form the kubbeh balls: Wet your hands, take a small amount of dough, flatten it in your palm or use a rolling pan for extra fine dumplings, fill the center with the filling, close, and roll it into a ball. Set aside.
Once the soup boils, carefully add the kubbeh to the soup. Taste the soup and adjust the seasoning if needed (you may need to add water; the soup should remain fairly liquidy). Bring it back to a boil.
Lower the heat and simmer on low for about 45 minutes.
Take a big bowl, pour in the soup with the Kubbeh and enjoy!
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