This is a very simple soup that uses the semolina kubba base recipe.
It is very filling, and can easily be consumed by itself as an entire meal.
It has the vegetables, meat protein, and complex carbohydrates, all in this one dish.
Added bonus: it take 30 minutes tops to make.
Ingredients:
2 Tbsp oil
3 cloves garlic, crushed
2 cubes Maggi
1 pk frozen spinach, thawed
12 kubba semolina
1/2 cup barley or cracked wheat
Method:
Saute the garlic in the oil until fragrant but not colored.
Add the chopped spinach, saute 2 minutes more.
Add the stock cubes and 1.5 litres of boiling water.
Drop in the kubba (frozen or fresh) one by one.
Simmer covered 20 minutes until the kubba rise to the surface (indication that they are cooked).
Add the half cup barley and simmer 5-10 minutes longer.
Serve hot as is.
صحة و عافية
Hi, can i add any type of kubba? Making this soup today but i only made the burghul kubba. Thanks for your wonderful recipes :)
ReplyDeleteHi, you're welcome! If you're using burghul kubba I would fry it first before adding it to the stew. Frying helps it maintain its form unlike stewing a burghul kubba which would dissolve the crust causing it to break up in your stew or soup.
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