Marak Kubbeh Adom Recipe

Name: Marak Kubbeh Adom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beet Soup; Olive oil; 1 medium onion, roughly chopped; 6 beets, peeled and roughly chopped; 4 tablespoons (about 100 grams) tomato puree; 2 tablespoons sweet paprika; Salt and freshly ground pepper; 8 cups chicken stock; 2 tablespoons sugar; Juice of 1 lemon; Marak Kubbeh Adom; 2 tablespoons olive oil; 1 tablespoon ras al hanout; 1 onion, finely chopped; 3 cloves garlic, minced; 1 pound lean ground beef; Freshly ground black pepper; 3 tablespoons finely chopped cilantro; 4 cups coarse wheat semolina; 2 cups water

Servings: persons

Beet Soup
Olive oil
1 medium onion, roughly chopped
6 beets, peeled and roughly chopped
4 tablespoons (about 100 grams) tomato puree
2 tablespoons sweet paprika
Salt and freshly ground pepper
8 cups chicken stock
2 tablespoons sugar
Juice of 1 lemon
Marak Kubbeh Adom
2 tablespoons olive oil
1 tablespoon ras al hanout
1 onion, finely chopped
3 cloves garlic, minced
1 pound lean ground beef
Freshly ground black pepper
3 tablespoons finely chopped cilantro
4 cups coarse wheat semolina
2 cups water

1
["Heat olive oil in a large pot over medium heat and saute the onions until translucent. Add the beets and cook for a few minutes. Stir in the tomato paste. Add the paprika and season with salt and pepper, then add the chicken stock (of course it's best to use homemade here, but just use the best quality you can. I have to admit, I used ""chicken soup mix"" because that's what we have here, and it turned out great.). Allow to simmer over medium-low heat, uncovered, for at least an hour.", "Just before adding the kubbeh, stir in the sugar and lemon juice. Using an immersion blender, pulse to partially blend the soup (or carefully transfer about 1/3 to a blender). This step is optional and will depend on what texture you like your soup.", "Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and garlic and saute until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cooked through. Remove from the heat and season with black pepper. If there is a lot of grease and fat in the pan then drain. Allow to cool, stir in cilantro, and set aside.", "Put the semolina and water in a large bowl and allow to sit for a few minutes until the water is fully absorbed. It should be soft, but not liquidy or sticky. Try to avoid adding additional water or semolina as it could become very sticky; if this happens discard and start over. Just trust me."]

1223

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Beet Soup, Olive oil, 1 medium onion, roughly chopped, 6 beets, peeled and roughly chopped, and more.

Yes, Marak Kubbeh Adom falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marak Kubbeh Adom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions