The ultimate fusion soup: Yemenite Chicken soup with kubbeh dumplings

• 3 chicken thighs 

• 1 onion, sliced  

• 1 carrot, thinly sliced 

• 1 tsp. oil 

• 1.5 liter of chicken stalk or water 

• 1.5 tsp. hawayej spice 

• ½ tsp. turmeric 

• 1 tbsp. salt

• ¾ tsp. black pepper 

The kubbeh dumplings:

For the dough:

• 2 cups semolina 

• 2 cups fine bulgur, soaked in water for an hour and drained

• 1- 1.5 cups tap water 

• ⅛ tsp baking powder

• 1 tsp. oil 

• 1 tsp. salt 

• 1-2 tbsp. flour

For the filling:

• 1 cup ground beef 

• 1 tbsp. olive oil 

• ½ zucchini 

• 1 small onion 

• ½ cup parsley leaves

• 1 garlic clove

• 1 tbsp. baharat

• 1 tsp. cumin 

• 1 tsp. salt 

• ¾ tsp. black pepper 

1. Start by making the soup: heat the oil in a pot and add the carrot and onion. Fry for 3 minutes

2. Add the chicken and spices  and keep stirring for 5 minutes. 

3. Add the chicken stalk and bring to a boil. Lower the heat and cook for 30 minutes. Remove the scum occasionally. 

4. Now continue to making the kubeh dumplings: in a bowl mix 2 cups semolina and 2 cups of the drained bulgur. Add 1 cup of water gradually as well as the rest of the ingredients. Add more water if needed. The dough should be soft but not sticky. Let it rest for 10 minutes. 

5. Using a good processor, chop the vegetables of the stuffing. 

6. Heat the oil in a wide skillet and fry the chopped vegetables for 4 minutes. 

7. Add the meat and keep cooking. Add the spices and stir. Once the meat is cooked, turn the heat off and let the mix cook off. 

8. Take out the chicken from the soup and using two forks, shred it and return it to the soup. 

9. Take a small piece from the dough, flatten it out and put 1 tsp. of the filling in the center. Wrap and pinch the edges. Roll the ball a bit to “seal the cracks”. Put the dumplings in a tray. 

10. Toss about 7-8 dumplings into the soup and cook for about 25 minutes. Garnish with some dill and serve.