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Title: Koobe Chamo (Dome-Shaped Dumplings in Soup)
Categories: Jewish Kurdistan Israel Soup Beef
Yield: 6 Servings

STUFFING
1lbGround beef
4md(2 cups) onions, chopped
1/2tsPepper
1/4tsHot red chili flakes or cayenne
1tsHawaish (see recipe)
2tsTomato paste
1/2tsSalt
2tbCorn oil
DUMPLING
3cJareesha, med-fine bulghur
2cCream of wheat or farina
1cWater
1tsSalt
SOUP
2tbCorn oil
1md(1/2 cup) onion, chopped
6cHomemade chicken soup *
1/2tsGround turmeric
1/4tsSalt
2tbTomato paste

* or 6 cups of water with 1, 1/2 ounce chicken bouillon cube.

This particular koobe is a large one with a high rounded dome & a flat bottom. It is a filing, meat-stuffed, dumpling, to be served in a rich chicken broth.

1. Mix all stuffing ingredients together except for oil. Heat oil in a skillet, add stuffing mixture & stir-fry over low heat for 10 minutes. Let cool for 5 minutes, then drain mixture through a metal sieve to remove fat & liquid that accumulates. Cool stuffing & set aside.

2. Mix jareesha & cream of wheat/farina together. Add the water & salt, & well into a moist but firm dough that can be easily handled.

3. Take 1 heaping Tb of dough & press it out to a pancake 3 inches in diameter & 1/4-inch thick. This is bottom of the dumpling. Put about 1/4 cup of stuffing in a rounded heap on the pancake. Prepare another pancake 3-1/2 inches in diameter & cover the stuffing, pinching two cakes together to seal in stuffing, & shaping a rounded dome. Prepare all dumplings this way & set aside. Makes about 12 koobe.

4. To make soup, heat oil in large enough pan, add onions, & stir-fry over moderate heat for 2 minutes. Add soup, turmeric, salt, & tomato paste & bring to a boil. Add koobe, one at a time, & cook for 15 to 20 mins. Serve hot -- 1 or 2 koobe & soup for each portion. Serves 6 to 8.

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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