Kubeh Aduma (Beets with dumplings)

By Shai Barak
Servings: Serves 4-6.



Place sliced beets in a large pot, cover with cold water (about 1-1.5 inch above the level of the beets). Add oil. Bring to boil and add sugar (start with less and add if needed) and 1-2 Tbs consomme powder.

Taste the water and adjust sweetness and saltiness (remember that it will cook a lot longer and the flavor will develop) Simmer on low heat.

Place most of the semolina with the margarine and salt in the food processor with the metal blade (you don't need to rinse after slicing the beets in it, just switch blades). Blend together. Add a little water to form a ball of smooth, workable dough that doesn't stick to your hands. For some reason, I always miss this stage and need to add more semolina and only then the ball forms.

Chop the peeled onion in the same food processor (no need to rinse). Add to the ground meat in a bowl. add about 1 Tbs consomme powder and a little black pepper. Mix well and place a very small amount in a small frying pan. Cook and taste to make sure the flavors are right. Form small meat balls.

Gently add meat and dumplings to the pot with the beets and dumplings. Bring back to a boil then simmer on low heat for 1 - 1.5 hours.

If you want it less liquidy, you can scatter a little semolina powder into the pot and mix, then continue cooking.