Hawaij Soup with Homemade Kubbeh
2 tablespoons of olive oil
1 large onion, chopped
2 stalks of celery, sliced
2 carrots, peeled and sliced
1 large tomato, diced
1 tbs. tomato paste
1/2 cup of dry lentils
2 tablespoons of Spice Professors Hawaij Spice
5 cups of water, chicken or vegetable stock
salt and pepper to taste
1 lb. ground beef
½ onion, finely chopped
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon salt
3 cups of semolina flour
1 1/2 cups of water
- In a large pot over medium heat, heat the oil and add the onions, carrots and celery. Sauté for a few minutes until soft. Then add the diced tomato, tomato paste and lentils. Add salt, pepper and hawaij spice. Mix to combine.
- Pour in the water or stock and bring to a boil, then cover and lower the heat to simmer.
- Meanwhile, prepare the kubbeh.
- Heat a large frying pan on medium heat and add ground beef. Break up the meat and wait for the liquid to release from the meat, about a minute. Add onion, spices and salt. Continue to fry until all of the liquid has evaporated and the meat is cooked.
- Add semolina to a large bowl. Slowly add the water and gently mix with your hands, do not knead. The dough should be slightly sticky. Let it rest for 5 mins while the dough thickens.
- Take the dough and divide it into small pieces of equal size. Flatten each piece into a circle and fill with the meat. Press it in with your thumb. Wrap and pinch the edges. Keep a bowl of water nearby to dip your fingers into so that they don’t stick to the dough.
- Bring the soup back up to a boil and gently drop the kubbeh into the soup. Cover and cook on medium heat for 30 minutes.