Hamusta - green soup with cubes

Hamusta - green soup with cubes

Category: First meal

Kitchen: Jewish

Ingredients
For a cube:
Semolina	125 g
Bulgur	125 g
Minced beef (fatter)	400 -500 g
Bulb onions	2 pcs. large
Parsley and cilantro	Four branches
Ground mixture (black pepper, cumin, sweet paprika, turmeric, seeds from two boxes of cardamom)	2 tbsp. l.
Salt	taste
Olive oil	1-2 tbsp. l.
For soup:
Zucchini	2-3 small
Onion	1 PC. large
Celery stalk	4 things.
Celery root or parsnip (unsweetened carrots)	small
Mint and parsley	5 branches
Sugar	1-2 tbsp. l.
Sweet lemon (juice)	0.5 - 1 pc.
Ground fresh pepper	up to 1 tbsp. spoons (to taste)
Water	2.5 l

Cooking method

• There are recipes that you want to make, but you put them on the back burner, and it's not a fact that you will remember later. The recipe for this soup intrigued me, mesmerized! And all the ingredients were found at home, so everything agreed on the fact that it was necessary, at last, to start an acquaintance in Jewish cuisine in your own kitchen
• Cuba is a ball of dough made from bulgur, semolina or rice. The word hamusta is translated from Kurdish as sour.
• Jews of Kurdistan, Lebanon, Iraq and Turkey have been preparing such soups for thousands of years and, I must say, they are rightfully proud of them! There are many recipes for soups - cubes, I propose a recipe taken from the magazine "Grocery Schools" with my small changes suggested to me by a good friend.
• The soup is quick and easy despite the lengthy description! It takes a little longer to cook.
• Cooking a cube.
• - Cooking ground beef. Finely chop onions, chop cilantro and parsley leaves. We extract seeds from the boxes of cardamom and crush them in a mortar (I had ground one). Mix the ground beef with herbs and spices, salt. If the minced meat is lean, then add 2-3 tablespoons of olive oil.
• 
• - Mix semolina and bulgur, fill it with warm water and let stand for about 20 minutes. Add salt, olive oil, knead the dough that is not cool (if it can be called a dough
• 
• - We form from it balls slightly larger than a walnut with oiled or moistened with water hands, and put them on a board. Prepare meat balls smaller.
• - Put the dough ball on a damp palm, flatten it into a cake, put the minced meat ball on it and pinch it gently so that the ball is completely hidden in the dough.
• 
• Cook soup.
• - In a saucepan over medium heat, fry chopped onions in olive oil until whitening (5 minutes), then add finely chopped celery root (I have yellow carrots), then after a minute add diced celery stalks, simmer for 3-5 minutes, after add the chopped zucchini (cut the small zucchini lengthwise into four parts and cut each into 2 cm thick pieces). Stir, simmer for a couple of minutes and add all the herbs, pepper, salt, sugar, lemon juice.
• 
• 
• 
• - Add 2.5 liters of boiling water, bring to a boil, lower the cube and cook over low heat for 30-40 minutes until bulgur is ready.
• 
• 
• Sweet and sour, pungent taste! Very interesting and beckons to eat a second portion!

The dish is designed for

6 servings

Note

Continuing to study the question, I found out some interesting details.
In the original, the cube is made slightly flattened. Minced onions can be fried!
It is better to use not Bulgur for Cuba, but Jarish, which is similar to Bulgur (but smaller and from a different variety of wheat). According to other sources, it is crushed barley.
Here's some more information: "Jrish - pronounced jrish - looks no different from medium-ground burgul. In fact, it is dried raw (as opposed to burgul) and ground wheat."
I will grind the bulgur a little next time.
And I confess that I was afraid that I would not be able to mold the cube, and added two quail eggs to the dough, because the magazine did not describe the correct method of making the dough. (It must stand and be saturated with water) I think the balls will turn out looser and more attractive without the egg ...

A very interesting and informative recipe

[Kirks]

Kirks, yes, I got pleasure myself, I was already consulted, I want to make one more option! :)

[Kirks]

Kirks, Natasha! I wanted to thank you, but my hand fell off the tablet!

Dear girl, thank you. I will definitely cook.

[Nina]

Nina, try, a very unusual taste, just do not shift the sugar and lemon!

This soup attracts me, I would like to cook it, because I always get good at your recipes,: girl_pardon: but I don't know what bulgur is and what it is eaten with. Please, for the "especially gifted" tell.

[Marunichka]

Marunichka, I really liked the soup itself, the minced meat too, but the wafer from the bulgur came out rough, can I use semolina?

Or this one will crush a little, to the size of small buckwheat or even large millet!

[Rada-dms]

Rada-dms, Ol you should be awarded the title "experimenter".(Can I live as an experimental kitty in your family, I promise to wash the plate after me)
Ol, mono question? Sweet lemon is like, and how long should the sprigs of mint be, otherwise 5 sprigs are an impressive amount for mint, or is it normal?

[Nikusya]

Nikusya, Nah, I'm a dog lover! True, I take care of the cats and give them in good hands!
So a dog or a hamster, please! Yes, I myself am almost a dog, for all my life, with dogs, flocking habits have appeared.I just don't wag my tail yet, but I have already learned to twirl the booty
If you knew what kind of soups I cook for a dog !!! I myself envy her!
Well, so loose, with a loose thick skin, and the color is very yellow. Mint in my dacha is not vigorous, you can reduce it, try it, and then add it to the hot one, it will come.

Oh! I just need to take care of it!
And with lemon (after all, it's really loose, not so sour) and mint, it's clear, on the contrary, I have thermonuclear! Thank you!

And if you use couscous instead of bulgur? This is also wheat, only the grinding is 2-3 times finer than bulgur. The Fair also has ...