Kubba Hamuth (كبة حامض (kubba hamuth))
Overview
Kubba hamuth is an Iraqi sour soup with stuffed dumplings. The dumpling shells are made from semolina or ground rice and filled with spiced minced meat, then simmered in a tangy broth soured with lemon juice or dried lime. Chard, courgette, turnip and celery are cooked in the broth, which is often coloured with a little turmeric or tomato. The contrast between the soft dumplings, savoury filling and sharp broth is the soup's main appeal. It is often served with rice.
History
Kubba soups are a speciality of Iraqi, Kurdish and Iraqi Jewish cooking, with sour and beetroot versions among the best known. Iraqi Jewish and Kurdish immigrants brought them to Israel, where they are popular in Jerusalem. Making the dumplings by hand is a long, shared kitchen task. Families often prepare large batches of dumplings together and freeze them, so the soup can be made quickly on later days.
Main ingredients
Semolina or rice dumplings, minced beef, chard, courgette, lemon, turnip. The soup is built on sour lemon broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~105 min
Ingredients
- 250 g fine semolina
- 300 g minced beef with onion and spices
- 1 bunch chard, 2 courgettes, 1 turnip
- juice of 3 lemons
- 1 tsp turmeric
- 1.5 l stock
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Knead semolina with water and salt; shape small shells, fill with meat and seal.
- Bring the stock to a boil with turmeric and the vegetables.
- Add the dumplings and simmer for 20 minutes.
- Add lemon juice, season and serve with rice.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.