Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Ruby Red Kubbah

Ruby Red Kubbah

Ruby Red Kubbah

Semolina Kubbah

For the filling
1 pound ground beef
1/2 cup finely chopped Italian parsley
1 medium onion, grated
2 teaspoons baharat
1 teaspoon kosher salt
1/2 teaspoon pepper

For the dough
1 cup farina
1 cup semolina
1 cup warm water
1 teaspoon kosher salt
1/2 teaspoon pepper

  • In a large bowl, combine ground beef, Italian parsley, grated onion, baharat, salt and pepper. Set aside.
  • In a large bowl, combine farina and semolina, water, salt and pepper until incorporated.
  • Cool in refrigerator for at least 30 minutes.
  • Wet palms with water and roll the dough mixture into walnut-sized balls and place on a tray lined with wax paper.
  • Flatten each dough ball into your palm and place a large teaspoon of filling in the center.
  • Gently gather the sides of the dough to cover the filling and delicately pinch closed and roll into a ball.
  • Place the stuffed kubbah balls on a tray, loosely cover and leave in the refrigerator for at least 4 hours.
  • Gently drop balls to the pot of boiling beet soup and cook about 25 minutes.
  • Raw kubbah can be frozen for up to 2 months.

Sweet and Sour Beet Soup

3 tablespoons olive oil
1 large onion, diced
8 stalks celery, chopped
8 medium beets, peeled and sliced
into thin half moons
10 cups water
3 lemons, juiced (3/4 cup juice)
2-3 tablespoons sugar
2 beef bouillon cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

  • Heat oil in a large stock pot over medium heat.
  • Add onion and sauté until soft and translucent, about 5 minutes.
  • Add celery and beets and sauté for two minutes.
  • Add water and bring to a boil.
  • Add lemon juice, sugar, salt and pepper and cook for 15 minutes.
  • Reduce heat, then gently place kubbah into the boiling soup and simmer in a covered pot for about 25 minutes.

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