Kubba Shwandar

Kubba Shwandar Recipe from Iraq and Israel with Beef, Beets, and Tomatoes

Region / culture: Iraq, Israel | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kubba Shwandar is a traditional Iraqi dish made with meatballs encased in a semolina shell and cooked in a flavorful beet sauce. This dish is packed with delicious flavors and is sure to impress your family and friends.

History

Kubba Shwandar has been a staple in Iraqi cuisine for centuries. It is a dish that is often served during special occasions and celebrations. The combination of tender meatballs, savory semolina shell, and tangy beet sauce creates a unique and delicious flavor profile that is loved by many.

Ingredients

Meatballs

1 lb (454 g) lean beef or chicken, ground
1 small onion, finely chopped
0.5 tsp of salt
0.25 tsp of pepper
0.25 tsp of turmeric
a handful of chopped parsley

Shell

2 cups of semolina
0.25 tsp of salt
a dash of pepper
0.25 tsp of turmeric

Sauce

1 small onion
1 celery stalk
2 cloves of garlic
2 cans of beets or 6-8 fresh beets (roasted, peeled, and sliced)
1 15 oz (425 g) can of crushed tomatoes or 2 tbsp of tomato paste
2 tbsp of vegetable oil
1 tbsp of sugar
1 tbsp of lemon juice

How to prepare

Prepare the Meatballs with the Shell

Mix together all the meatball ingredients.
Put two cups of semolina in a mixing bowl.
Add a touch of salt, pepper, and turmeric.
Gradually add water until you make a smooth dough.
Fill a small dish with water to wet your palms.
Dip your hand in the water and cut the dough into small balls, slightly smaller than a walnut.
Flatten each piece of dough with your wet fingers.
Fill it with the meatball filling.
Close it tightly with the tip of your fingers and roll it tightly until it forms a ball.
Drop the ball (Kubba) into the boiling liquid.
Simmer for 30-35 minutes.

Or prepare the Meatballs without the Shell

Mix all the meatball ingredients together.
Dip your hand into a plate with oil so the meat does not stick to your hand, and form the meat mixture into one-inch balls.
Tip: Before making all of them, try one out and cook it in the toaster to make sure the meatball is suitable to your taste. If it is not, feel free to add spices to adjust it to your taste.
Place the meatballs on an oven tray covered in foil paper.
Bake for 15-20 minutes at 400°F, until lightly golden.
Tip: While cooking, shake the tray with proper gloves to roll the balls.
Remove the meatballs from the oven and put them in the beet sauce. Let them cook for 20-30 minutes on medium heat.

Making the Sauce

Sauté onion, garlic, celery, and oil for about 5-10 minutes.
Then add tomatoes and sauté for another 5-10 minutes.
Add about 2-3 cups of water and let it boil.
Add the sliced beets and let it boil.

Vegetarian Option

Replace meat filling with Brussels sprouts.

Variations

You can customize Kubba Shwandar by adding different spices to the meatball filling or adjusting the seasoning of the beet sauce to suit your taste preferences.

Cooking Tips & Tricks

Make sure to wet your hands before shaping the semolina shell to prevent sticking.

- If you prefer a vegetarian option, you can replace the meat filling with Brussels sprouts.

- Test one meatball before cooking the entire batch to adjust seasoning to your taste.

- Shake the tray while baking the meatballs to ensure they cook evenly.

Serving Suggestions

Kubba Shwandar can be served with a side of rice, salad, or flatbread. It is also delicious on its own as a main dish.

Cooking Techniques

The meatballs can be baked or boiled before adding them to the beet sauce. Both methods result in delicious and tender meatballs.

Ingredient Substitutions

You can substitute the chicken with beef or lamb for a different flavor profile. You can also use different vegetables in the sauce, such as carrots or bell peppers.

Make Ahead Tips

You can prepare the meatballs and sauce ahead of time and assemble and cook them when ready to serve. This dish also freezes well for future meals.

Presentation Ideas

Serve Kubba Shwandar in a shallow bowl with a drizzle of olive oil and a sprinkle of fresh parsley on top for a beautiful presentation.

Pairing Recommendations

Kubba Shwandar pairs well with a side of tabbouleh salad, hummus, or pickled vegetables. It also goes well with a glass of mint tea or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kubba Shwandar contains approximately 300 calories.

Carbohydrates

Each serving of Kubba Shwandar contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kubba Shwandar contains approximately 10 grams of fats.

Proteins

Each serving of Kubba Shwandar contains approximately 20 grams of proteins.

Vitamins and minerals

Kubba Shwandar is a good source of iron, vitamin C, and vitamin A.

Alergens

This recipe contains gluten from the semolina shell and may contain allergens from the meat and vegetables used.

Summary

Kubba Shwandar is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Kubba Shwandar is a delicious and nutritious dish that is sure to impress your family and friends. With its flavorful meatballs, savory semolina shell, and tangy beet sauce, this dish is a true taste of Iraqi cuisine. Enjoy this dish as a main course or as part of a larger Middle Eastern feast.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Nada in her cozy kitchen. Nada was a talented cook, and I always admired her ability to whip up delicious dishes with ease. On that particular day, she was preparing a traditional Iraqi dish called Kubba Shwandar, a savory meat and beet dumpling soup. As soon as I took my first bite, I knew I had to learn how to make it myself.

Nada smiled as she saw the delight on my face. "Would you like to learn how to make Kubba Shwandar?" she asked. I eagerly nodded, and Nada began to walk me through the process. She explained that Kubba Shwandar was a dish typically served during special occasions or holidays in Iraqi households. The combination of savory meat, fragrant spices, and earthy beets created a unique and comforting flavor that was unlike anything I had ever tasted before.

As Nada shared her recipe with me, I listened intently, taking notes and asking questions along the way. She explained that the key to a delicious Kubba Shwandar was in the preparation of the filling, which consisted of ground meat, onions, pine nuts, and a blend of Middle Eastern spices. The dough, made with bulgur wheat and rice flour, was then stuffed with the filling to create the dumplings.

I spent the entire afternoon with Nada, learning the intricacies of making Kubba Shwandar. As we worked side by side in the kitchen, I felt a deep sense of gratitude for her generosity in sharing her recipe with me. I could see the pride in her eyes as I successfully rolled out the dough, stuffed the dumplings, and simmered them in a flavorful broth.

After hours of cooking and simmering, the Kubba Shwandar was finally ready. I ladled the steaming soup into bowls, garnishing each serving with fresh parsley and a drizzle of tangy lemon juice. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of my labor.

As I took my first spoonful of the fragrant broth, I was transported back to my childhood in Iraq. The flavors were rich and comforting, reminding me of the meals my own grandmother used to prepare for our family. I felt a deep connection to my roots and to the generations of women who had passed down their culinary traditions to me.

From that day on, Kubba Shwandar became a staple in my own kitchen. I would often prepare it for family gatherings and special occasions, sharing the recipe with friends and loved ones who were eager to taste a piece of Iraqi culture. Each time I made the dish, I would think of Nada and the special bond we shared over our love of cooking and sharing delicious meals with others.

Over the years, I have added my own twist to the traditional recipe, experimenting with different spices and ingredients to create a version that is uniquely my own. But no matter how many times I make Kubba Shwandar, the memory of that summer day in Nada's kitchen will always hold a special place in my heart.

And as I pass down the recipe to future generations, I hope that they too will feel the same sense of joy and connection that I do when they prepare this beloved dish. For Kubba Shwandar is more than just a recipe – it is a symbol of tradition, love, and the enduring power of food to bring people together.