Hawaij Soup

Hawaij Soup with Homemade Kubbeh 

 

Soup Ingredients: 

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 

 

 

Kubbeh ingredients

Filling:

1 lb. ground beef

½ onion, finely chopped

½ teaspoon paprika

½ teaspoon cumin

½ teaspoon salt

 

Dough:

3 cups of semolina flour 

1 1/2 cups of water 

 

Directions:

 

1.  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. 
2. Pour in the water or stock and bring to a boil, then cover and lower the heat to simmer.
3. Meanwhile, prepare the kubbeh.
4. 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. 
5. 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.
6. 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. 
7. 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.