Shared by Annabel Rabiyah
Shared by Annabel Rabiyah
Iraqi Dumpling Soup With Green Beans
Yield: 4 servings
Iraqi Dumpling Soup With Green Beans
Yield: 4 servingsFamily Journey
Baghdad, IraqNew YorkNewton, Massachusetts
Boston
This recipe was shared by Annabel Rabiyah. Read more about her family in "This Cook Honors Her Father’s Iraqi-Jewish Heritage in the Kitchen" and try her recipe for ingriye (roasted eggplant with tomatoes and beef).
Ingredients
For the kubbeh
- ½ pound ground beef or lamb (vegan: substitute minced sauteed mushrooms)
- ½ medium onion, finely dice
- ¼ cup loose packed parsley, finely chopped
- 1 ½ tablespoon + 1 teaspoon kosher salt, divided
- 1 teaspoon ground dried lime
- ¼ teaspoon ground black pepper
- 1 ½ cups semolina or ¾ cup each of semolina and farina
For the fasoulia stew
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 ½ teaspoons kosher salt
- 1 tablespoon tomato paste
- 4 cups broth of choice
- ½ pound fasoulia (green beans), trimmed and cut into 1-inch pieces
- 2 whole dried limes, washed and pierced all over with a fork
- ¼ teaspoon ground black pepper
- Juice of ½ lemon
Preparation
Step 1
Make the kubbeh: In a medium bowl, mix the ground meat, onion, parsley, 1 ½ tablespoons salt, dried lime, and pepper until fully incorporated.
Step 2
In a separate bowl, mix the semolina, remaining 1 teaspoon salt, and 1 tablespoon of the meat filling. Add ¼ cup + 2 tablespoons of water until the dough forms a ball and can be molded easily, and knead for 1-2 minutes.
Step 3
To shape the kubbeh, flatten a small circle of dough in your palm, about 1 heaping tablespoon, as thin as possible while still workable. Cover the unused dough with plastic wrap or a damp cloth to prevent it drying out. Scoop a heaping teaspoon of the meat mixture into the center of the dough, and wrap the dough around the filling, forming a ball. Make sure it is well sealed, and transfer to a plate. Repeat with the remaining dough and filling until you have 16 kubbeh.
Step 4
Make the stew: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onions and salt, and saute until they soften, about 7 minutes. Add the tomato paste and stir frequently, until it darkens to a dark brick color. Add the green beans, stirring to incorporate, then add the broth and dried limes.
Step 5
Gently add the kubbeh to the broth, making sure they are fully covered. Add more broth if needed. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes, until the kubbeh are fully cooked. Try not to stir the broth at all for at least the first 5 minutes so the kubbeh don’t break apart.
Step 6
After the kubbeh has finished cooking, burst the dried limes by pushing them against the wall of the pot with a spoon. Add the lemon juice, mix, and serve hot.
