Title: Koobe Matfuniya (Red Dumplings)
Categories: Jewish Kurdistan Israel Soup Beef
Yield: 8 Servings

FILLING
1/2	lb	Boneless beef chuck, cut into 1/4-in cubes
1	md	(1/2 cup) onion, chopped
1/4	c	Flat-leaf parsley, chopped
1/4	ts	Pepper
DOUGH
3	c	Jareesha, med-fine bulghur
2	c	Cream of wheat or farina
1	c	Water
1	ts	Salt
SOUP
3	tb	Corn oil
1	md	(1/2 cup) onion, chopped
1/2	c	Tomato paste
10	c	Water
1/2	ts	Salt, or to taste
1	ts	Lemon juice
10		To 12 fresh okra

The title is mine. The tomato paste turns soup & koobe red, but the basic technique of preparing koobe is same as in other recipes. The Red Dumpling soup is an any day preparation during week or on Sabbath. A family preference.

1.Mix beef, onion, parsley, & pepper together to make stuffing & set aside.

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

3. Take 1 heaping Tb of dough, about size of an egg, & roll it in a ball. Push in a hole into ball with your thumb & add 1 heaping teaspoon of filling. Close hole & roll the koobe into a ball. Do this with all dough & meat stuffing. Makes about 25 koobe.

4. Heat oil for soup in a large pan, add onion, & stir-fry over moderate heat for 2 minutes. Add tomato paste & continue to fry for 2 minutes. Add water, salt, & lemon juice & bring to a boil. Simmer soup over low heat for 15 minutes. Add the koobe, one at a time, & cook for 15 minutes. Add okra & cook for 10 minutes more, which is enough to soften them but not turn them into a gelatinous mass. Serve hot. Serves 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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