Kubbeh Hamusta is a well known Center Eastern dish that comprises of dumplings produced using bulgur wheat or semolina and loaded up with an exquisite combination of ground meat and flavors. The dumplings are then cooked in a tasty stock made with Swiss chard, spinach, or other salad greens, making a delightful and nutritious feast that is ideal for any event.
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Ingredients:
For the dumplings:
- 1 cup fine bulgur wheat or semolina
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 pound ground beef or lamb
- 1/2 onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
For the broth:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 bunch Swiss chard, chopped
- 1 bunch spinach, chopped
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions:
- To make the dumplings, start by placing the bulgur wheat or semolina in a large bowl and cover it with hot water. Let it stand for 20 minutes to soften the grains.
- Drain the bulgur wheat or semolina well, and then add the all-purpose flour, salt, pepper, cumin, coriander, allspice, and cinnamon to the bowl. Mix well until all ingredients are well combined.
- Knead the mixture with your hands until it forms a smooth dough. If the dough feels too dry, add a little bit of water or oil to moisten it.
- In a separate bowl, mix together the ground beef or lamb, chopped onion, chopped parsley, and olive oil. Make sure that all the ingredients are evenly distributed.
- Take a small portion of the dough and roll it into a small ball, about 1 inch in diameter. Using your thumb, make a small indentation in the center of the ball, creating a small cup or bowl shape.
- Spoon a small amount of the meat mixture into the indentation, filling it about 2/3 full. Be careful not to overfill the dumplings, as they may burst during cooking.
- Use your fingers to pinch the edges of the dough together around the filling, forming a small dumpling shape. Make sure to seal the edges well, so that the filling does not leak out during cooking.
- Repeat the process until all the dough and filling are used up, making about 20-25 dumplings in total.
- To make the broth, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook for 5-7 minutes, or until the onions are softened and translucent.
- Add the ground cumin, coriander, allspice, and cinnamon to the pot, and cook for an additional 2 minutes, stirring constantly to prevent the spices from burning.
- Add the chopped Swiss chard and spinach to the pot, stirring well to combine with the onions and spices. Cook for 2-3 minutes, or until the greens are wilted and tender.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low and let the broth simmer for 10 minutes, to allow the flavors to meld together.
- Carefully add the dumplings to the broth, one at a time, using a spoon or ladle. Make sure to gently place them in the broth so that they don’t break apart.
- Let the dumplings cook in the broth for 10-15 minutes, or until they are fully cooked through and tender. You can test them by cutting one open to see if the filling is cooked.
- Taste the broth and adjust the seasoning with salt and pepper as needed. You can also add additional spices or herbs if you prefer a stronger flavor.
- Serve the Kubbeh Hamusta hot, garnished with chopped fresh parsley if desired. Enjoy!
Kubbeh Hamusta
A classic Middle Eastern meal, kubbeh hamusta is especially well-liked in Iraq and other Levantine nations. It is composed up of dumplings filled with a variety of greens and made with a semolina or rice shell.
Equipment
- Mixing Bowls For mixing and kneading the dough and preparing the filling.
- Skillet or Pan: To sauté the onions, greens, and other filling ingredients.
- Wooden spoon or spatula For stirring the filling while cooking.
- Large pot For preparing the soup and cooking the kubbeh dumplings.
- Knife and cutting board For chopping and preparing ingredients.
- Measuring cups and spoons For accurate measurement of ingredients.
- Rolling Pin (optional): If you prefer to use a rolling pin to flatten the semolina dough.
- Ladle For serving the soup.
- Soup Bowls and Spoons: For serving and eating the finished dish.
- Cooking Timer: To keep track of cooking times.
- Grater (optional): If your recipe includes ingredients that need grating.
- Citrus Juicer (optional): If you need to juice a lemon for the soup.
Ingredients
For the dumplings:
- 1 cup fine bulgur wheat or semolina
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 pound ground beef or lamb
- 1/2 onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
For the broth:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 bunch Swiss chard, chopped
- 1 bunch spinach, chopped
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions
- To make the dumplings, start by placing the bulgur wheat or semolina in a large bowl and cover it with hot water. Let it stand for 20 minutes to soften the grains.
- Drain the bulgur wheat or semolina well, and then add the all-purpose flour, salt, pepper, cumin, coriander, allspice, and cinnamon to the bowl. Mix well until all ingredients are well combined.
- Knead the mixture with your hands until it forms a smooth dough. If the dough feels too dry, add a little bit of water or oil to moisten it.
- In a separate bowl, mix together the ground beef or lamb, chopped onion, chopped parsley, and olive oil. Make sure that all the ingredients are evenly distributed.
- Take a small portion of the dough and roll it into a small ball, about 1 inch in diameter. Using your thumb, make a small indentation in the center of the ball, creating a small cup or bowl shape.
- Spoon a small amount of the meat mixture into the indentation, filling it about 2/3 full. Be careful not to overfill the dumplings, as they may burst during cooking.
- Use your fingers to pinch the edges of the dough together around the filling, forming a small dumpling shape. Make sure to seal the edges well, so that the filling does not leak out during cooking.
- Repeat the process until all the dough and filling are used up, making about 20-25 dumplings in total.
- To make the broth, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook for 5-7 minutes, or until the onions are softened and translucent.
- Add the ground cumin, coriander, allspice, and cinnamon to the pot, and cook for an additional 2 minutes, stirring constantly to prevent the spices from burning.
- Add the chopped Swiss chard and spinach to the pot, stirring well to combine with the onions and spices. Cook for 2-3 minutes, or until the greens are wilted and tender.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low and let the broth simmer for 10 minutes, to allow the flavors to meld together.
- Carefully add the dumplings to the broth, one at a time, using a spoon or ladle. Make sure to gently place them in the broth so that they don’t break apart.
- Let the dumplings cook in the broth for 10-15 minutes, or until they are fully cooked through and tender. You can test them by cutting one open to see if the filling is cooked.
- Taste the broth and adjust the seasoning with salt and pepper as needed. You can also add additional spices or herbs if you prefer a stronger flavor.
- Serve the Kubbeh Hamusta hot, garnished with chopped fresh parsley if desired. Enjoy!
Video
Notes
Note: This estimate is for one serving of Kubbeh Hamusta (soup with one or two kubbeh dumplings).
Nutritional Information (Approximate):
-
Calories: 250-350 kcal
-
Protein: 5-10g
-
Carbohydrates: 40-50g
-
Dietary Fiber: 3-5g
-
Sugars: 3-5g
-
Fat: 8-12g
-
Saturated Fat: 1-2g
-
Cholesterol: 0mg
-
Sodium: 800-1200mg (mainly from broth and added salt)
-
Vitamin A: 2000-3000 IU
-
Vitamin C: 20-30mg
-
Calcium: 50-100mg
-
Iron: 2-4mg
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Tips:
Here are a few Tips to remember while making Kubbeh Hamusta:
- Utilize new fixings: The kinds of Kubbeh Hamusta depend vigorously on the newness of its fixings. Utilize new spices, flavours, and greens to guarantee that your dish is delightful and sweet-smelling.
- Show restraint: Making Kubbeh Hamusta is a work-concentrated process, so be patient and take as much time as is needed. The dumpling-production interaction can be a piece interesting from the start, however, with training, you’ll get its hang.
- Seal the dumplings well: It’s essential to seal the dumplings well with the goal that they don’t burst open during cooking. Utilize a smidgen of water to assist with fixing the edges if necessary.
- Try not to pack the pot: While adding the dumplings to the stock, be certain not to stuff the pot. This can make the dumplings remain together and can make them cook unevenly.
- Change the flavouring to taste: Taste the stock as you proceed to change the flavouring on a case-by-case basis. You can add more salt, pepper, or flavours to suit your inclinations.
- Serve hot: Kubbeh Hamusta is best served hot, so try to serve it the following cooking.
- Utilize quality meat: The flavour and surface of the meat filling are significant in this dish. Utilize quality hamburger or sheep that is not excessively sheltered to guarantee the filling is delicious and delightful.
- Explore different avenues regarding varieties: You can try different things with various fillings and stock varieties to make Kubbeh Hamusta your own. For instance, you can utilize chicken rather than meat, or add different vegetables like carrots or celery to the stock.
