Kubbat Sh'ewanda (Iraqi Beetroot and Beef Kubba Soup)

Ingredients

• 250 g fine bulgur wheat
• 300 g beef mince
• 3 beetroot
• 1 onion, grated
• 2 tbsp tomato puree
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 800 ml beef stock
• 1 tbsp lemon juice

Method

1. 1

   Peel and grate the beetroot. Soak the bulgur wheat in warm water for 15 minutes, then drain well and knead to a smooth, pliable dough.

2. 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, then cool slightly.

3. 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 into a smooth ball.

4. 4

   Heat the remaining oil in a large pot and fry the remaining onion for 4 minutes, then add the grated beetroot, tomato puree and beef stock and bring to a simmer.

5. 5

   Cook for 10 minutes, then carefully lower in the dumplings and simmer gently for 20-25 minutes until they float and are cooked through.

6. 6

   Stir in the lemon juice and season the broth with salt and pepper.

7. 7

   Ladle into bowls, making sure each portion gets dumplings and the deep red broth.