Title: Marag Koobe (Chicken Soup for Passover Dumpli
Categories: Jewish Kurdistan Israel Soup Poultry
Yield: 10 Servings

3 1/2	lb	Chicken, cut into 6 pieces, including giblets
1/2	ts	Ground turmeric
1	ts	Salt
12	c	Water
		Koobe (see recipe)

Soup & dumplings is a standard if not required dish for Passover. Note that casing of dumpling is made of rice & finely chopped chicken breast. Rice is acceptable for Passover in Kurdistan ritual although it is not acceptable by Ashkenazi Jews of Europe. The rest of year casing of koobe is prepared from semolina alone without incorporating chicken.

1. Put all ingredient into a large pan, bring to a boil over moderate heat, then cover & simmer at low heat for 1/2 hour.

2. Add prepared koobe (dumplings) one by one & cook them over low heat for 1/2 hr. The pan should be large enough to contain abt 70 koobe & all soup.

Serves dumpling in hot soup. Serves 10 or more.

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

previous

next