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Title: Koobe (Semolina & Rice Dumplings in Soup)
Categories: Jewish Kurdistan Israel Soup Poultry
Yield: 1 Servings
| STUFFING | ||
| 1 | lb | Boneless ground beef chuck |
| 3 | (1-1/2 c) onions, chopped | |
| 1/2 | ts | Pepper |
| 1/8 | ts | Paprika |
| 1 | ts | Salt |
| 2 | ts | Tomato paste |
| SOUP | ||
| 3 | tb | Corn oil |
| 2 | md | (1 cup) onions, chopped |
| 1 | lb | Chicken parts (2 legs & thighs) |
| 10 | c | Water |
| 1/8 | ts | Ground cuminseed |
| pn | Paprika | |
| 1 | ts | Salt, or to taste |
| 1/4 | ts | Pepper |
| 1/4 | c | Tomato paste |
| DOUGH | ||
| 3 | c | Cream of wheat or farina |
| 2 | c | White rice, soft cooked |
| 1 | ts | Salt |
| 1 1/4 | c | Water |
The recipes found here are from Jewish Kurds of Mosul region, in Iraq near Turkish border. This is a classic Kurdistan preparation for Friday evening after prayers at synagogue & for Sabbath noon meal. The koobe are traditionally served with a platter of radishes, parsley, fresh coriander sprigs, & scallions. I have been served olives & dill pickles as an accompaniment & contrast.
1. Mix stuffing ingredients together & set aside.
2. Heat oil for soup in a large pan, add onions, & stir-fry over moderate heat until onions become golden, about 2 minutes. Add chicken pieces & fry for 2 minutes more to change their color. Add water, cuminseed, paprika, salt, pepper, & tomato paste. Mix well & bring to a boil. Simmer for 15 minutes.
3. W/moist hands, mix all dough ingreds together. Knead dough for 2-3 mins to ensure that it is well mixed. Cover the dough so it won't dry out.
4. Take 1 heaping Tb dough & press it out in your palm to make a circle 1/4-inch in thickness. Add 2 ts stuffing & fold dough up into a round ball 2-inches in diameter. The dough should completely seal inner meat. Keep hands moist w/cold water to smooth outer surface & keep dough malleable.
5. Bring soup to a boil, add dumplings one at a time, & cook them over low heat for 45 minutes to 1 hour. After 15 minutes or so, move any dumplings that may have stuck to bottom of pan. Cover pan as broth simmers & koobe & chicken complete cooking.
Serve warm -- koobe, broth, & chicken all together. Serves 8 to 10.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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