Ingredients:

  • 500g fine semolina
  • 1 tsp salt
  • 360ml room temperature water
  • 1 tbsp vegetable oil
  • 300g lean ground beef
  • 1 medium onion, very finely minced
  • 0.25 cup fresh parsley, finely chopped
  • 0.5 tsp allspice
  • 0.5 tsp black pepper
  • 1 tsp salt for filling
  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, sliced
  • 4 stalks celery, sliced
  • 6 cloves garlic, minced
  • 1 large bunch Swiss chard, stems chopped and leaves shredded
  • 1.5 liters chicken or vegetable stock
  • 0.5 cup fresh lemon juice
  • 0.5 tsp citric acid
  • 1 tsp turmeric
  • Salt and pepper to taste

Instructions:

  1. Prepare the filling by mixing lean ground beef, minced onion, parsley, allspice, pepper, and salt in a bowl until well combined.
  2. In a separate large bowl, mix semolina and salt. Gradually add water and vegetable oil, kneading until a soft, slightly tacky dough forms. Let the dough rest for 20 minutes to ensure full hydration.
  3. Heat olive oil in a large Dutch oven over medium heat. Sauté leeks, celery, and chopped Swiss chard stems for 8–10 minutes until softened. Add garlic and turmeric and stir for 1 minute.
  4. Pour in the stock, lemon juice, citric acid, and shredded chard leaves. Bring the broth to a boil, then reduce to a simmer.
  5. Shape the kubbeh: With wet hands, take a walnut-sized piece of dough and flatten into a disc. Place 1 teaspoon of meat filling in the center, fold edges over to seal, and roll into a smooth ball.
  6. Carefully drop kubbeh into the simmering soup. Once they rise to the surface, continue to simmer on low heat for 30 minutes until the filling is cooked through and the shell is tender.