I have known this soup ever since my childhood. It is very well known throughout the Arab world, and little variations exist from Turkey, to Syria, to Iraq, to the Arabian Gulf countries.This particular recipe I picked up from a Palestinian acquaintance, and it works perfectly.
The semolina kubba we made in an earlier post, but here the kubba is boiled in the soup, not fried.
Due to the kubba, this soup may be eaten as a meal in itself, or as a starter to a larger meal.
500g thickened yogurt
1 cup water
1 Tbsp flour
3 Tbsp oil
12 pc semolina kubba
1 tbsp ghee or oil
2 tsp dry mint, crushed
3 garlic cloves, grated
fried pinenuts, for garnish, optional
|In the Blender|
|The Boiled Kubba|
|Adding the Blended Yogurt Mixture to the Garlic, Mint, and Water|
Put the yogurt, egg, water, flour and oil in a blender, and pulse till smooth, set aside.
Drop the kubba (fresh or frozen, it doesn’t matter) one by one in a large pot of boiling water over medium high heat and cook for 10 minutes, or until the kubba float on the surface (see picture). Remove the kubba and set aside. Reserve two cups of the boiling water.
In a clean pot, saute garlic and mint in the ghee or oil just for a few seconds until fragrant.
Add the two cups of reserved water from the boiled kubba to stop the garlic from over-cooking.
Add the yogurt blend to the sauteed garlic-mint mixture, and stir until heated through and starts to thicken, about 10 to 15 minutes over medium heat.
Drop in the boiled kubba and lightly stir.
Add salt and pepper to taste.
When ready to serve, sprinkle with the fried pinenuts if desired.