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!