Pumpkin Kubbeh

Ingredients

• 500 grams ground beef
• 1 large onion
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon baharat
• 2 small packages tomato paste
• 1/2 teaspoon chicken broth powder
• 1/2 teaspoon salt
• 1 tablespoon sweet paprika
• 1/2 teaspoon black pepper
• 1 tomato
• 4 cups boiling water
• 1/2 teaspoon sugar
• 2 celery
• 1 pumpkin
• 4 cups semolina
• 2 tablespoons oil
• 2 teaspoons salt
• 1 bunch parsley

Preparation

Fry a large onion with 3 tablespoons of oil until golden. Add this to the bowl of meat along with salt, black pepper, baharat and chopped parsley.
Then, in the same pot, fry with 3 tablespoons of oil, add 2 small packages of tomato paste and stir over low heat. Season with half a teaspoon of chicken broth powder, half a teaspoon of salt, a heaping tablespoon of sweet paprika, half a teaspoon of black pepper and stir.
Add 1 grated tomato, half a teaspoon of sugar and 4 cups of boiling water. Chop a whole celery stalk and add it to the pot.
Cook for 20 minutes.
Then add the pumpkin cubes.
While it cooks, prepare the semolina: the ratio for every 2 cups of semolina is 1 cup of water, 1 tablespoon of oil and 1 teaspoon of salt.
Reach the right texture. Start shaping the kubbeh and finally drop everything into the soup.
Cook for 30 minutes over low heat until ready.