Iraqi sour soup with semolina meat dumplings (Kubba hamuth)

1. Mix the semolina and bulgur with the salt and water, leave for 30 minutes, then knead for 5 minutes into a pliable dough (add a little water if needed).

2. For the filling, fry half the minced beef with the finely chopped onion until crumbly, then mix with the remaining raw meat, the parsley, salt and pepper.

3. With wet hands form walnut-sized balls from the dough, press a hollow into each with your thumb, fill with 1 tsp filling, seal and flatten into discs.

4. For the soup, sizzle the finely chopped onion and crushed garlic in the oil, add the tomato purée, pour in the water, add the diced turnips and beetroots and cook for 20 minutes.

5. Add the roughly chopped chard and the dumplings and simmer gently for 15-20 minutes until the dumplings float and are cooked; season at the end with the lemon juice and salt.

6. Serve hot with plain white rice.

Tip: Kubba hamuth (sour kubba) is the Friday lunch of homes in Baghdad and Mosul, with a vivid pink colour from the beetroot. Shaping the dumplings takes patience at first: keep your hands wet so the dough doesn't stick. The raw dumplings freeze well.