Beetroot stew

Beetroot stew

Kibba shuandr

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

This is a classic Iraqi stew made with kibba – small meat dumplings encased in a rice-flour dough.

Stew

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 onions, finely chopped
5 tomatoes, finely chopped
5 large beetroot, peeled and chopped
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoon tamarind or lemon juice or pomegranate syrup

Kibba

Quantity Ingredient
1 cup rice flour
3/4 cup water

Filling

Quantity Ingredient
1 cup minced lamb
1 onion , finely chopped
1 cup cup flat-leaf parsley, finely chopped
1 tablespoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Method

  1. To make the stew, heat the oil in a deep saucepan and sauté the onions on a medium heat until softened. Add the tomatoes, beetroot and sugar, season with salt and pepper and simmer for 15 minutes on a low heat.
  2. To make the kibba, mix the rice flour and water to make a dough. Additional flour or water may be required to achieve the correct consistency.
  3. To make the filling, mix the lamb with the onion, parsley, turmeric, salt and pepper in a bowl. Moisten hands and take 1 tablespoon of the dough in the palm of your hand. Place ½ teaspoon of the filling in the middle of the dough and work the dough to surround the filling.
  4. Drop the kibba into the simmering stew and leave them to cook for 10 minutes. Add the tamarind juice and serve with steamed basmati rice.
Tags:
Jewish
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