Middle Eastern Dumpling soup Kobbah
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- 2 c
- cream of wheat cereal
- warm water
- salt to taste
- 1 lb
- ground beef (or lamb)
- 1 c
- chopped onion
- 3 Tbsp
- parsley chopped (or 1-2 t dried)
- 2 tsp
- allspice, ground (can add more)
- salt and pepper to taste
- 1 lb
- large soup bone (ox tail is very good)
- large onion, chopped
- 1 can(s)
- chickpeas, drained
- 6 oz
- tomato paste (one small can)
- 10 c
- beef bullion cubes
- chopped zucchini
- any vegetables you like
FOR THE KOBBAH DOUGH
MEAT FILLING FOR THE KOBBAH
THE SOUP BASE
1FOR THE MEAT FILLING:
Brown the ground meat and onion until cooked through. Add the parsley,allspice,salt and pepper. Drain and Let this cool.
NOTE: My sister used alot more allspice. It is a personal preference. I like a hint, she likes it pow! It is up to you. Add and taste to your liking.
In a large kettle,Saute the 2 large chopped onions in about 2 tablespoons of oil until almost transparent. Lower heat and add the tomato paste,stirring to combine. Add the beef bone/s.
3Add 10 cups of water (or water to cover) Add bullion. Let the soup simmer for 8 hours, or overnight. You can do this part in a slow cooker, or on the stove top.
4NOTE: I would think you could use a good beef base broth in place of making your own as above. Or, if you make beef broth and freeze it, you are half way there already!
The bone broth really makes a great base and I choose to make my own for this dish. It is up to you.
5FOR THE KOBBAH BALLS:
Pour 2 cups of cream of wheat cereal in a medium bowl. Add warm water just until you have a thick batter. It should be like modeling clay. Add water slowly, and stir until you get the right consistency. Add a bit of salt if you like.
6NOW THE FUN PART: Stuffing the dumplings:
Have a bowl of water near by to wet your hands while forming the dumplings. Also, get a cookie tray lined with parchment paper or waxed paper to place the dumplings as you form them.
7Getting your hands wet (and it is important to do so or it will stick) place a walnut sized portion of the dough in the palm of your hand. Flatten it out into a small circle.
8Add a small amount of the meat filling to the middle and fold over pressing well to seal the dough ball. Make sure you make these small... they grow when they cook!
Continue with the rest of the dough, making a large tray of balls.
NOTE: You will have left over filling. You can either freeze this for making more later, or add it to the soup. Up to you.
9BACK TO THE SOUP:
Remove the bone/s from the base. Add your chickpeas, and if using vegetables that need to be cooked, add them now. (like carrot,broccoli or other harder veges) Also, add your zucchini now. Left over meat filling goes in now as well. Let your broth with vegetables come to a boil.
10While boiling, drop the dumplings one at a time, and stir gently so they do not stick to the bottom. Turn down the heat, and simmer on a medium simmer to allow the dumplings to cook. Let them simmer for about 15 minutes.
11NOTE: The dumplings can be made ahead of time, as can the soup base. Both can be frozen for later use as well.
You can also fry the dumplings in butter and or oil and serve them that way.
12NOTE: This recipe is as versatile as can be. Add what you feel to the soup. I used a bag of frozen California vegetables cooked before adding (carrot, broccoli and cauliflower) because that is what I had.
If nothing else, try the dumplings! You will be amazed!