Kubbeh Selek (Beet and Swiss Chard Semolina Dumpling Soup)

Method

1. 1

   Mix the semolina and flour with enough hot water to form a soft, pliable dough; cover and let it rest 20 minutes.

2. 2

   Cook the diced onion and beef with allspice, salt and pepper until browned and dry enough to hold together, then cool slightly.

3. 3

   Pinch off golf-ball pieces of dough, flatten each into a disc in your palm, fill with a spoonful of the beef mixture, and pinch closed into a smooth ball.

   💡 Wet fingertips stop the dough from tearing as you seal it — dry dough cracks.

4. 4

   Simmer the sliced onion, beetroot, garlic and tomato paste in the stock until the beets are tender, about 25 minutes.

5. 5

   Stir in the lemon juice and brown sugar and taste — the broth should be distinctly sour before sweet.

   💡 Kubbeh broth is meant to pucker; undersalting the sour is the most common mistake.

6. 6

   Slide the dumplings into the simmering broth along with the shredded chard, and poach gently until the dumplings float and firm up, about 20 minutes.

7. 7

   Ladle into bowls with mint scattered over the top.