Step 1

Fry the beef shank in a pan with some olive oil until it becomes nicely browned on both sides.

Step 2

Add the beef shank, water, onions, celery, carrots, bay leaves, 1 beetroot, and black pepper kernels to a large soup pan and bring to a slow simmer. Turn down heat and cook, with the lid on, for 6 hours or overnight.

Step 3

Strain the soup through a colander. The vegetables can be discarded, or pureed and added to pasta sauces or blended soups (not this one though). Transfer the meat to a plate and pull apart into small pieces. Scoop out the bone marrow and add this to the shredded meat. Discard the bone. This reserved meat will be used in the kubbeh filling.

Step 4

Pour the soup back into the soup pan and add the tomato paste, paprika powder, and lemon juice. Add salt and pepper, and adjust seasoning to taste. There should be about 2 litres of soup. Add the remaining beets, carrots, and dried apricots.

Step 5

Dry toast the pine seeds in a large frying pan until golden. Tip into a large mixing bowl.

Step 6

Fry the onions in the same pan in butter or olive oil until golden and caramelised. Add the garlic, turmeric, cumin, coriander, sumac, paprika, black pepper, cinnamon, cardamom, and cloves and fry for 1 minute.

Step 7

Add the minced meat and continue to fry, while breaking the meat apart with a spatula. Add the reserved shredded meat from the beef shank and salt. Fry in the pan until the mixture is fully cooked through and half has become slightly crispy.

Step 8

Tip the meat mixture into the large bowl with pine seeds, and add the chopped parsley and honey. Mix well with a large spoon. Adjust seasoning to taste.

Step 9

Mix the semolina and salt in a large bowl. Add the water and mix gently with a fork. Let the mixture sit for 5 minutes.

Step 10

Fill a small ramekin with olive oil, you’ll be using this to oil your hands throughout the process of making the kubbeh dumplings.

Step 11

Oil your hands. Take the dough and divide it into small handfuls of equal size (you’ll end up with about 30 kubbeh). Flatten each piece in the palm of your hand and fill with a spoonful of the kubbeh filling mixture. Press it in with your thumb. Wrap and pinch the edges. Pass it between your hands to seal the cracks and make it smooth. After the first few kubbeh, you’ll get the hang of it and the process will become easier. If a kubbeh cracks, take a small pinch of dough and patch the hole, then reshape it.

Step 12

Place the kubbeh on a floured tray and continue with the rest of the dough. You can cook the kubbeh immediately or keep them in the fridge for up to a day before cooking.

Step 13

To cook the kubbeh, bring a large pot of salted water to a boil. Carefully place the kubbeh in the boiling water and cook for 10-12 minutes or until they float to the surface. Remove the kubbeh with a slotted spoon and transfer to a plate.

Step 14

To make the soup, heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.

Step 15

Add the chicken broth and bring to a simmer. Add the kubbeh and simmer for 15-20 minutes or until the kubbeh are cooked through and the soup is hot. Taste and adjust the seasoning with salt and pepper, if necessary.

Step 16

Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy!