Ingredients

• Seasoning Water: 2 liters water, 2 cloves minced garlic, lemon zest from 1 lemon, juice of a juicy lemon, 1 tsp citric acid, 1 tsp soup hawaij, 1/2 tsp turmeric, 1/2 tsp dry mint, pinch of cumin, salt and black pepper to taste.

• Soup Base: 1/4 cup olive oil, 1 chopped white onion, 3 chopped celery stalks, 1 zucchini (cubed or sliced), small bunch Swiss chard (coarsely chopped), handful celery leaves, 1/2 cup chopped cilantro, 1/2 cup chopped parsley.

• Semolina Dough: 1 cup semolina, 1 cup boiling water, 1/2 tsp fine salt, pinch of black pepper, 2 tbsp olive oil.

• Kubbeh Dumplings: 500g mixed ground beef and turkey/chicken thigh, prepared semolina dough, 1 small white onion (very finely chopped), 1 cup chopped cilantro leaves, 1 egg (optional), 1 heaped tsp salt, 1 flat tsp baharat or ras el hanout, 1 tsp tomato paste (optional), 2 tbsp olive oil.

Method

1. 01

   Prepare Semolina Dough: Mix semolina, boiling water, oil, salt, and pepper. Cover and let rest for 5 minutes.

2. 02

   Sauté Soup Base: Heat oil, open spices for 30 seconds, add vegetables and herbs, and cook for 10 minutes without liquids. Add seasoning water and bring to a boil.

3. 03

   Mix Kubbeh & Bake: Combine dough ingredients with meat, herbs, and spices. Shape into uniform dumplings with wet hands and bake at 180°C for 20 minutes to firm up.

4. 04

   Simmer Soup: Add cold pre-baked dumplings into the boiling soup. Simmer uncovered for 15 minutes, gently shaking the pot.

5. 05

   Adjust & Serve: Adjust seasoning with lemon juice and salt as needed, and serve hot with white rice.