That was a long background but I am finally getting to the recipe for authentic kubba kardi soup, or Arum dumpling soup.
Soup:
300 grams cooked kardi, as described above
2-3 tomatoes, grated
1 onion, chopped
10 cups chicken stock
300 grams cooked kardi, as described above
2-3 tomatoes, grated
1 onion, chopped
10 cups chicken stock
Filling:
300 grams ground meat
1-2 onions, chopped
1/4 teaspoon salt
300 grams ground meat
1-2 onions, chopped
1/4 teaspoon salt
Shell:
2 cups semolina flour
3/4 cup of water
1/2 teaspoon salt
Pinch of baharat (optional)
2 cups semolina flour
3/4 cup of water
1/2 teaspoon salt
Pinch of baharat (optional)
Soup:
Fry the onion only until translucent, add the tomatoes and fry for a few minutes, add the kardi, chicken stock and cook for about 40 minutes or until the tomatoes have blended into the stock.
For the filling:
Fry the onion only until translucent, add the tomatoes and fry for a few minutes, add the kardi, chicken stock and cook for about 40 minutes or until the tomatoes have blended into the stock.
For the filling:
Fry the onions in vegetable oil until they become dark brown (my Aunt said they should be black but that’s a bit too much). The flavor of the onions is very strong but some still like to add a pinch of baharat to the filling. Let cool completely.
For the shell:
Combine all ingredients until a dough is formed.
The dough tends to dry out quickly so it best to do one cup at a time.
Combine all ingredients until a dough is formed.
The dough tends to dry out quickly so it best to do one cup at a time.
Making the kubba:
Take a piece of dough the size of a walnut, shape the dough into a ball and with your thumb make a hole for the stuffing. For every piece of dough try stuffing with about the same volume of meat. The sides of the shell should be thin, as the dough will expand in the soup. A bowl of water is useful to dip your hands in to keep the dough from sticking. When the soup is boiling add the kubba. Cook for about 20 minutes or until the kubba begin to float. Remember the kubba will disintegrate if cooked too long. Uncooked stuffed kubba can be frozen. To freeze put a tray of kubba in the freezer until frozen to the touch. Take them out and put them in a freezer bag.
{ 5 comments… read them below or add one }
Sounds like one I’ll have to try! The use of semolina is interesting; it looks a lot like the “içli köfte” (known as qutlik?/kutlik? in the Kurdish of Silopi). In Turkey they generally use fine bulgur for such things. Sometimes they boil them first, then dip in beaten egg and fry them.
Iraqi Kurds use durum wheat semolina to make their kubba like the southern Iraqis (for more checkout who loves kubba on egullet). Bulgur is used only for the fried kubba. Sometimes finely ground cracked wheat is used (it looks like bulgar but is not parboiled). I have a Turkish language Kurdish cookbook by Cemsid Bender which has recipes from that area (I can’t read it
and am trying to find someone to translate some of the recipes for me, that or learn Turkish:-))
these remind me also of my mom’s kofta that she boils in a tomato based soup with greens and sometimes she adds red beans, too. My mom makes her Kuba out of rice that she turns yellow with tumeric then deep frys them. I have a post on my blog showing her making them.
my grandmother also makes the kubba dumplings using rice and ground meat to stick it together (she stews these). The fried kubba that she makes is something she learned after she came to Israel, it is Syrian style and made with burgul and different than your Moms.
Awesome Job! Luv this recipe!!