Kurdish Kibbeh Khamoustah (Beef Dumplings in Swiss Chard Soup)

This traditional dish offers a wonderful balance of lean protein from beef, energy-giving grains, and a massive boost of vitamins and fiber from fresh Swiss chard.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 pound ground beef (85% lean) · 1114 kcal in the whole recipe
• 1 tablespoon vegetable oil · 116 kcal in the whole recipe
• 1 cup matzo meal · 126 kcal in the whole recipe
• 1 1/2 cups semolina · 842 kcal in the whole recipe
• 1 cup water
• 1 teaspoon salt
• 6 cloves garlic, chopped · 24 kcal in the whole recipe
• 10 scallions, chopped · 45 kcal in the whole recipe
• 6 cups Swiss chard, chopped (about 2 bunches) · 54 kcal in the whole recipe
• 2 tablespoons lemon juice (optional) · 6 kcal in the whole recipe

Method

1. In a skillet, heat a small amount of the oil and brown the ground beef until fully cooked, then set aside to cool.

   

2. In a bowl, mix the matzo meal, semolina, water, and salt to form a dough. With wet hands, pinch off walnut-sized pieces, roll them into small circles, fill each with 1 tablespoon of the cooked beef, and seal tightly.

   

3. In a large pot, heat the remaining oil and sauté the chopped garlic until golden. Add the scallions and Swiss chard, mix well, and cook for about 10 minutes until wilted.

   

4. Pour enough water into the pot to cover the greens, bring to a boil, and stir in the lemon juice if using. Gently drop the stuffed dumplings into the boiling soup and cook for 15 minutes until tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.