karadekoolaid
in hot countries like israel and not only in hot countries very often what you have are soft old beets.
in israel the lettuce is often somewhat soft too. but not like the beets.
hot weather is not easy on vegetables like that.
the beets in the photo are not very red too.....
dragnlaw
they are already soft when i buy them often.... not that much in winter.
i bought them yesterday and they were in a plastic bag in the fridge.
kooba addooma (red kooba) is an jewish iraqi dish very common in israel.
in iraq it was made with grounded white rice from what i know. they even sometimes used to ground chicken bones inside the rice with a pestle and mortar.
in israel there is semolina and this is how they are being made today. no rice.
very few young people know that it was made of rice in iraq.
from what i know shwandar is beets. kobba is the dumpling. there are many kinds of koobas and they are being made differently too.
i filled mine with chicken thighs and celery etc..
i don't think it will be easy to find the ingredients in the us because in the us you have instant semolina which is not always good.
also, you need some practice to prepare the dumplings. you can find many videos on
you tube
i don't like to make balls of the meat mixture, freeze and then fill. i like to fill with non frozen mixture in balls shape.....
there are some subtleties for how to make it right. the videos are not even close to cover them all from what i know....
try to find regular samolina if you want to prepare. it can also be found maybe in middle easters stores or jewish markets or perhaps maybe in indian staples stores..
if you come to israel don't buy red kooba in shops because it is not tasty in my opinion and also mostly not fresh or high quality..
make you own until they make them better outside.
there was once a kooba shop in israel but they are closed and i didn't like their kooba that much either.
one of my grandmothers makes them little more big and in a more sour soup and serving them very hot.
my other grandmother makes smaller and in a very sweet thick soup and also serve them much colder.
so many varieties