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Kubbeh Hamusta

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.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Iraqi
Servings 6 people
Calories 300 kcal

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

Keyword Kubbeh Hamusta, Kubbeh Hamusta Recipe