Vegan Iraqi Red Kubeh

Iraqis make incredible foods. One of the dishes I love the most is Kubbeh. When I make this dish for people today, they always compare it to a dumpling so hopefully that helps you when you read this. So yes, it’s sort of like a dumpling. And Kubbeh can be made in a red sauce or a pink sauce. The red sauce is made with tomato sauce and veggies of your choice. The pink sauce is made with beets. I think both of them are absolutely delicious, but I recognize that many people don’t love beets. So here is the red Kubbeh recipe 🙂


Serves: 15 Kubbehs (I’ll let you decide how many you should eat)

What you’ll need…

For the soup:
Your veggies- you can choose 1 cup of okra, 1 cup zucchini, and/or 1 cup green beans
3 tbsp vegetable oil
1/2 medium size onion, chopped
2 tbsp tomato paste
2 peeled tomatoes, or a small can of tomato sauce
3 cups boiling water
Pinch of salt and black pepper

For the filling:
1 pack of Beyond Ground Beef*
1/2 medium size onion, chopped
1 tbsp vegetable oil
1 tbsp parsley, chopped
1/4 tsp salt
1/4 tsp black pepper

For the outside of the Kubbeh:
1 cup semolina or semolina flour (it’s the same thing, different names)
1 tbsp vegetable oil
1/3 cup room temperature water

Instructions:
1. In a big bowl, combine the ingredients for the outside of the Kubbeh. You can add a little extra water if you feel like you need to but be gentle because this could change your semolina mixture very quickly. Once you’re done mixing, cover the bowl and wait 15-20 minutes.
2. While you wait, start preparing your soup. Pour the oil into a saucepan and fry the onion on a low/medium heat until they are translucent. Add the okra or other veggies you are cooking with today and mix for 5 minutes. Add the tomato paste, tomatoes or tomato sauce. After 2 minutes, add the rest of the soup ingredients and lower the heat to low.
3. In a separate pan, add the oil and start by frying the onion. Once the onion is translucent, add the ground beef (or mushrooms) and mix. After 4 minutes, add the parsley, salt and pepper.
4. Once your dough is ready, start to make little ping pong sized balls. Then, flatten the ball into your hand, add the meat/mushroom mixture to the center and close the ball. Repeat until you’re done with the mixture.
5. Add the kubbeh balls to your soup and make sure your kubbeh balls are not touching each other. Bring the pot to a boil and let it cook for 15 minutes.

Notes:
*OR Impossible Beef, OR Trader Joes Beefless Crumbles, OR 1 cup of finely chopped mushrooms.

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