Kubba Shalgham (Iraqi Turnip and Beef Kubba Soup)
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Ingredients
- 250 g fine bulgur wheat
- 300 g beef mince
- 3 turnips, diced
- 1 onion, grated
- 400 g tinned chopped tomatoes
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 800 ml beef stock
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 25.3 g
- Carbohydrate
- 45.8 g
- of which sugars
- 8.5 g
- Fat
- 20.4 g
- of which saturates
- 5.7 g
- Fibre
- 14.5 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the bulgur wheat in warm water for 15 minutes, then drain well and knead to a smooth, pliable dough.
- 2
Fry half the grated onion in 1 tablespoon of the oil for 4 minutes, add the beef mince and cumin and cook for 6-7 minutes until no pink remains.
- 3
Take a golf-ball-sized piece of bulgur dough, flatten in your palm, place a spoonful of the beef filling in the centre and mould the dough around it to seal.
- 4
Heat the remaining oil in a large pot and fry the remaining onion for 4 minutes, then add the turnips, tinned tomatoes and beef stock and bring to a simmer.
- 5
Cook for 10 minutes, then carefully lower in the dumplings and simmer gently for 20-25 minutes until the turnips and dumplings are tender.
- 6
Season the broth with salt and pepper and ladle into bowls to serve.
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