---
title: Kubbeh Selek (Beet and Swiss Chard Semolina Dumpling Soup)
servings: 6
prep time: 50 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/kubbeh-selek
---

Gather @all-purpose flour{50%g}, @ground beef{300%g}, @ground allspice{1%tsp}, @swiss chard{200%g}, @vegetable stock{1.5%l} and @fresh mint{0.25%bunch}.

Mix the @semolina{200%g} and flour with enough hot water to form a soft, pliable dough; cover and let it rest 20 minutes. ~{20%minutes}

Cook the diced @onion{2} and beef with allspice, @salt{} and pepper until browned and dry enough to hold together, then cool slightly.

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.

Simmer the sliced onion, @beetroot{3}, @garlic{3%clove} and @tomato paste{2%tbsp} in the stock until the beets are tender, about 25 minutes. ~{25%minutes}

Stir in the @lemon{2} juice and @brown sugar{2%tbsp} and taste — the broth should be distinctly sour before sweet.

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. ~{20%minutes}

Ladle into bowls with mint scattered over the top.