Kubbeh hamusta

Step 1: Mix 10 ½ oz fine semolina, ½ tsp salt and ¾ cup warm water into a soft dough. Cover and rest for 30 minutes so the semolina softens.

Step 2: Mix 10 ½ oz minced beef, 1 onion, 2 tbsp celery leaves, 1 tsp baharat and ½ tsp salt. Keep in the fridge until needed.

Step 3: Heat 3 tbsp vegetable oil in a large pot over a medium heat. Fry 1 onion and 6 garlic cloves for 5 minutes, add 3 celery sticks and chard stalks from 10 ½ oz Swiss chard and cook for 5 more.

Step 4: Add 8 ¼ cups chicken stock, 3 courgettes, 1 tsp sugar, 1 ½ tsp salt and half of ¼ cup lemon juice. Bring to a simmer and cook for 15 minutes.

Step 5: Meanwhile, with wet hands roll the dough into walnut-sized balls. Flatten each into a thin disc about 7 cm across, put a teaspoon of raw filling in the centre, close it up and flatten slightly into a patty. Makes about 24.

Step 6: Add the chard leaves and lower the kubbeh into the simmering soup. Cook gently for 20 minutes, until the dumplings float and the shells are tender; cut one open to check the meat is cooked through, no pink (160°F).

Step 7: Stir in the rest of ¼ cup lemon juice and 1 tsp dried mint. Taste: it should be clearly sour. Serve hot, 4 kubbeh per bowl, with rice if you like.