Kubbeh Hamusta

Ingredients

• 2 cups fine semolina
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 3/4 cup warm water, plus more as needed
• 1/2 tsp salt
• 1 lb ground beef
• 1 small onion, grated
• 1/4 cup chopped parsley
• 1/2 tsp dried lime powder or juice of 1 lime
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 3 celery stalks, sliced
• 2 carrots, sliced
• 1 can (28 oz) crushed tomatoes
• 6 cups beef or chicken broth
• 3 tbsp lemon juice
• 1 tsp sugar
• Salt to taste

Before you cook

• Mix the semolina, flour, oil, salt, and warm water into a smooth, firm dough, kneading briefly, then cover and let it rest for 20 minutes.
• Combine the ground beef, grated onion, parsley, dried lime, and pepper for the filling and mix well.
• Dice the onion and slice the celery and carrots for the broth.

Steps

1. Pinch off golf-ball sized pieces of dough and flatten each into a thin round in your palm.
2. Place a scant tablespoon of the meat filling in the center of each round.
3. Fold the dough around the filling and pinch to seal, then roll gently between your palms into a smooth ball.
4. Repeat with the remaining dough and filling, and set the dumplings aside on a lightly floured tray.
5. Heat the olive oil in a large pot over medium heat and sauté the diced onion, celery, and carrots for 6 minutes until softened.
6. Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.
7. Pour in the broth, lemon juice, and sugar, and bring to a boil.
8. Reduce to a gentle simmer and carefully lower in the dumplings one at a time.
9. Let the soup simmer undisturbed for 5 minutes so the dumplings hold together.
10. Continue simmering gently, stirring only occasionally, for 20 minutes until the dumplings are cooked through.
11. Taste the broth and adjust with more lemon juice or salt for a pronounced sour edge.
12. Ladle into bowls, making sure each portion gets several dumplings and plenty of broth.