This recipe is a light, bright dish that can be eaten as a side salad or starter. All the flavors beautifully meld together. Sweet and bright notes from the ever so slightly caramelized beetroot and fresh cherries, over a bed of tangy whipped goat cheese, and a generous drizzle of herby tarragon oil.
The very first time I tried Marak Kubbeh Adom coincided with my very first time making it. Fair to say, I fell in love with it. It's the ultimate cold weather comfort food. Marak Kubbeh Adom is a Kurdish specialty, semolina dumplings filled with fragrantly spiced beef or lamb and simmered in a crimson red beetroot broth. To make this recipe vegetarian/vegan simply replace the meat with mushrooms.