Beet Kubeh

Ingredients

• 1/2 kg ground beef
• 2-3 chopped onions
• 1/2 kg semolina
• 1 cup dari (bulgur)
• 3-4 red beets
• a few celery leaves
• 1 lemon, squeezed
• salt, pepper, sugar
• 1/2 bunch of parsley
• 1 tablespoon soup powder
• 1/4 cup pomegranate concentrate

Preparation

Fry the onion lightly until golden, then add the ground meat.
Fry until it changes color, add the chopped parsley, salt and pepper, and turn off the gas.
Refrigerate well (can be prepared the day before and kept in the refrigerator).
In a bowl, soak the dari in water for about half an hour, then rinse and squeeze out the water.
Add the semolina,
a little salt and a little water at a time, kneading into a soft dough. Dampen the top slightly and let it rest for a few minutes.
Form rounds the size you want the kubeh to be, and with slightly wet hands fill with a teaspoon of the meat filling, then close into a round shape.
(At this stage the kubeh can be frozen).

Preparing the kubeh soup:
In a large pot, fry a little onion, add the beets cut into cubes or slices, add a little sugar, the lemon, the celery and boiling water.
Taste and adjust the seasoning. When the beets are ready, add the kubeh balls and cook for about a quarter of an hour on high heat with the lid open.
You can upgrade it with 2 tablespoons of pomegranate concentrate.
Bon appétit.