We are embarking upon the last week of Book Cooks here at Brimstone Soup. I had such a huge response from authors and illustrators wanting to share their cooking creativity that we'll be doubling up all this week with scrumptious (and sometimes scary) goodies from all of your favorites.
We begin with Anna Levine, award-winning YA author whose latest, Freefall, asks the question, What would your life be like if military service were compulsory and not voluntary?
Anna's offering, Kubbeh, is a traditional dish that was introduced to Israel by the Jewish immigrants from Kurdistan and Iraq. Kubbeh are small round semolina balls (sometimes prepared ½ bulgur ½ semolina) filled with meat and dropped into a sweet and sour soup. Take it away, Anna:
“You want to roll kubbe?” She snorts. “You don’t know the first thing about kubbe.” (from Freefall, by Anna Levine. Greenwillow/HarperCollins, page 170)
Dalia’s Kubbeh Soup
Kubbeh batter: ¾ kilos semolina add water as needed and salt. Mix until the dough is soft but that you can work with. Set the dough aside and let it rest.
Meat: ½ kilo ground meat. Add 400 grams of grated onion and cook in a pan with salt, cumin (optional), oil and pepper. After the water boils out, cool the meat.
Roll out the dough in the palm of your hand. Cup your palm with the dough still inside and fill the center with meat. Close the dough around the meat forming a ball the size of a golf ball or ping pong ball.
Soup: Called “hamusta” from the word sour. Using a chicken soup base add chard (the leaves of the beat root also known as mangold), onion, water, grated carrot, grated zucchini, lemon salt, sugar, pepper. Throw everything together. Boil it. Taste it.
While the soup is boiling, maximum 15-20 minutes, throw in the kubbeh. Once all the kubbeh are in, let the soup boil for another 15 minutes.
Betei Avon (Hebrew for Bon Appetit!)
Thank you, Anna!