- 3 quarts (12 cups) water
- 2 tablespoons kelp powder
- 1 tablespoon tamarind powder
- 2 tablespoons turmeric
- 3 large beets, diced in 1-inch cubes
- salt to taste
- 1 tablespoon baharat
- 1/3 cup tomato paste
- Ribs from 1 large bunch red Swiss chard (reserve the leaves for last step), Plus any additional ribs you might have on hand: kale, collard greens, mustard greens
- 6 ribs celery
- 2 large red onions, skin and all, quartered
- 1 large bunch dill
- 1 large bunch parsley
- 1 3 inch piece ginger, cut in pieces
- 1 cup bulgur
- 1 cup boiling water
- 1 1/2 cups ground lamb (settle for beef)
- 2 eggs
- 1 small red onion, quartered
- 1/4 cup toasted pine nuts, optional
- 2 tablespoons cinnamon
- 5 sprigs cilantro, tough stems discarded
- 6 sprigs flat parsley
- 6 sprigs mint, leaves only
- 1 tablespoon baharat
- the reserved red chard leaves, sliced into thin ribbons
Make the broth:
Bring the first set of ingredients to a boil.
Put all the ribs, onion, dill, parsley and ginger in a large cheesecloth bag, and tie the ends securely.
throw the bag in the liquid, making sure it is immersed.
When the liquids reach boiling point, reduce the flame to medium and cook, covered, about 30 minutes.
Make the quick kibbeh:
While the broth cooks, make the kibbeh. Mix the bulgur with the boiling water, place in a glass or stainless steel mixing bowl (insisting on this: Do not use aluminum bowl), cover and let rest a few minutes. The bulgur will absorb all the liquid and, swell and get fluffy.
Add the lamb and the eggs to the bowl.
In a food processor, finely grind all remaining kibbeh ingredients. Add this ground mixture to the bulgur mixture, and mix thoroughly.
Form balls, and throw them in the cooking liquid. You will get about 3 dozen balls. Cover again, and cook another 30 minutes (Just to be clear: 30 minutes cooking before the kibbeh go in, plus 30 minutes after you throw them in. Total cooking time: 1 hour)
Finish the soup:
Remove the cheesecloth bag, pressing hard on the liquids first so as not to lose any of them.
Stir in the sliced leave.
Adjust texture and seasonings. If the kibbeh absorbed too much liquids, add a little water. You should be left with about 12 cups liquids.
Serve the broth with the beets, the leaves and the kibbeh.
Makes 8 ample servings.