My husband and I really enjoy this Iraqis semolina dumpling soup, it has very distinctive Middle Eastern flavor that I like so much. The dumpling made from semolina flour, and fairly easy to make. I normally double or triple the recipe and freeze some of them, and make it whenever I don't feel like cooking that day. You can also make the soup with beet roots, which make the soup look very pretty and vibrant color. I also like to eat my soup with spicy zhoug.
The Stuffing:
1 large onion, finely chopped
2 tbs canola oil
500 g (1 lb) ground lamb
1 tsp cumin
½ tsp turmeric
a pinch ground allspice
salt and pepper to taste
- Fry onion with canola oil until soft, add ground lamb, and break them with fork. Add cumin, turmeric, and a pinch ground allspice. Cook thoroughly. Season with salt and pepper. Set aside to cool.
The Dough:
500 g (2¾ cups) semolina
2 tbs canola oil
⅓ cup water (more or less)
salt, to taste
- Mix all ingredients together to make a smooth and pliable dough. Make a small balls, about the size of small plum, place them in a bowl, cover with damp towel. To stuff the ball, moisten your hand, make a dent in each ball, stuff with about 1 tablespoon of lamb, close the dough. Set aside.
The Soup:
1 large onion, chopped
1 garlic, minced
2 tbs canola oil
4 cups chicken stocks
6 cups water
2 large bunch of Swiss chards, chopped
2 zucchinis, sliced
2 carrots, peeled-sliced
Juice of 1 lemon
salt and pepper, to taste
chopped parsley, optional
- In a large soup pot, fry onion until soft, add garlic, and carrots, add the chicken stock and water, season with salt and pepper, let it boil. Turn the heat to low so that the soup is not simmer. Add dumplings to this simmering soup, gently loosen any dumpling that stuck in the bottom with wooden spatula. Cook about 45 minutes until dumpling is done. Add zucchinis, swiss chards, and lemon juice cook another 10 minutes. Taste and adjust seasoning if needed. Serve with chopped parsley.
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