Beetroot stew recipe (kibba shuandr)

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Rating:

1/ 5 stars 1 Votes
  • Cuisine: Iraqi
  • Serves 6

Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.

More Cooking from Memory recipes

Ingredients

Stew
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 teaspoons tamarind or lemon juice or pomegranate syrup

Kibba
1 cup rice flour
3⁄4 cup water
Filling
1 cup minced lamb
1 onion, finely chopped
1 cup flat-leaf parsley, finely chopped
1 tablespoon ground turmeric
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper

Preparation

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


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.

To make the kibba, mix the rice fl our and water to make a dough. Additional fl our or water may be required to achieve the correct consistency.

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.

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.

Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.


If you enjoyed this Beetroot stew recipe (kibba shuandr) then browse more Iraqi recipes, stew recipes, meat recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
01 Jan 2012 09:18 AEST
Davina
Tasmania
Can this recipe be right?
I made this recipe this evening and to me there are several glaring mistakes. First up in the meat filling, can it be possible to add 1 tablespoon of turmeric to 1 cup of mince and have it both look and taste good? Secondly, is it possible to have a liquidless "stew" in which you can cook meat-filled dumplings? The last two problems became most evident when eating the dish. A tiny amount of flavourful meat filling buried under a thick, tasteless dough, in a vegetable dish just as bland.
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