Food for the (Gluten Intolerant) Soul

Ingredients:

For the Kuba Dough:

• 400g semolina + 100g bulgur
• 350 ml cold water
• 1 teaspoon salt

For the Filling:

• 500 grams ground beef
• 1 medium onion, finely chopped
• 1 teaspoon salt
• Half a teaspoon of sugar
• Yolk from one egg
• A bunch of parsley, finely chopped
• 1 teaspoon Bharat or Ras al Hanut
• Ground black pepper

For the Soup:

• 3 tablespoons oil
• 1 medium onion, finely chopped
• 3-4 stalks of celery, finely chopped
• 600g precooked beetroots, cubed
• 2.5 liters water
• 3-4 tablespoons date syrup (https://amzn.to/3TnA2al)
• Juice of one lemon
• Salt
• Ground black pepper

Preparation:

For Kuba:

1. Prepare the Filling: In a food processor, cut the onion and celery with salt and sugar. Allow to sit for a few minutes. Add the rest of the filling ingredients, mix well to form a uniform mixture. Adjust seasoning to taste.
2. Form Meatballs: Wet your hands with water or oil, and roll the mixture into small balls. Tip: Make the meatballs first and freeze them. The dough will be easier to handle and roll when frozen.
3. Prepare the Dough: Mix all the dough ingredients in a bowl. Cover and let it rest for at least an hour. If the dough feels too dry later, you can add a little water.
4. Roll the Kuba: Pinch a small ball from the semolina dough, flatten it on your palm with a bit of oil into a thin round pita. Place a meatball in the center, close your palm to encase the meat, seal the edges, and roll between your hands to create a uniform shell. Repeat for all the dough. Tip: Triple the portion and freeze for later.

For the Soup:

5. Prepare the Soup Base: Heat oil in a large pot, add chopped onion, and fry until golden. Add celery, beetroot cubes, smashed beetroot, and water. Bring to a boil.
6. Season and Cook: Add date syrup, lemon juice, salt, and pepper. Cook for 20 minutes.
7. Add Kuba: Place the Kuba in the pot and cook on medium flame for about 40 minutes.

Serve the Kuba soup hot, and enjoy this hearty dish!