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Title: Marag Koobe (Vegetables Soup with Dumplings)
Categories: Jewish Kurdistan Israel Soup Beef
Yield: 12 Servings
| SOUP | ||
| 3 | tb | Corn oil |
| 1 | lg | (3/4 c) onion, chopped |
| 4 | (3/4 c) celery ribs & leaves, sliced thin | |
| 4 | Cloves garlic, chopped fine | |
| 1 | ts | Salt |
| 1 | ts | Lemon juice |
| 1 | tb | Sugar |
| 3/4 | c | Tomato paste |
| 1/4 | ts | Pepper |
| 10 | c | Water |
| FILLING | ||
| 2 | tb | Corn oil |
| 2 | md | (1 cup) onions, chopped |
| 3 | Cloves garlic, chopped fine | |
| 2 | ts | Paprika |
| 1/4 | ts | Pepper |
| 3/4 | c | Celery, chopped |
| 2 | lb | Beef chuck, chopped but not fine |
| DUMPLING (KOOBE | ||
| 2 | c | Bulghur, soaked in |
| 1 | c | Water for 15 minutes |
| 5 | c | Semolina |
| 1 | c | Water |
| 2 | ts | Salt |
Several cultures prepare koobe in their own way, differing in the shell or filling. This Kurdish style is a grand dish that can be the basis for a substantial lunch or first course in a celebratory dinner. Both soup & dumplings may be prepared one day in advance & rewarmed briefly before servings. I was told by cook that in the event bulghur was not available, shell of dumpling could be made with only semolina. But bulghur gives an additional texture & flavor.
1. To make soup, heat oil in a large enough pan, add other ingredients to pan, bring to a boil, then reduce to low & simmer, covered, for 1/2 hour. Set aside.
2. Now make filling. Heat oil in a large skillet & stir-fry & onions & garlic over moderate heat for 2 minutes. Add the paprika, pepper, celery, & beef & stir-fry for 10 minutes. Set aside & cool.
3. Mix a soft dough with bulghur, semolina, water, & salt. Take 1 heaping tb of dough & press it thin (not more than 1/4-inch) in palm of your h&. Put 1 heaping teaspoon of the filling in center, fold it over, & round it out to 2-inches in diameter. Prepare all dumpling this way. Makes 60 dumplings.
4. Bring soup to a boil over moderate heat; add dumplings one by one. Reduce heat to low, cover pan, & simmer for 45 minutes.
Serve warm soup & dumplings together. Serves 12. NOTE: This a rather large recipe & you may prefer to prepare half of the amount.
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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