Kubba Hamuth (Meat Dumpling Soup)

Name: Kubba Hamouth (Meat Dumpling Soup)
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Ingredients: 1 tsp vegetable oil; ½ pound ground beef; ½ medium onion (diced); ¼ cups parsley (diced); 1 tsp paprika; ½ tsp black pepper; 1 tsp allspice; ½ tsp salt; 1½ cups rice flour; ¼ pound ground beef; ½ tsp salt; ½ cup water; 1 tbsp vegetable oil; ½ medium onion ((diced)); 1 tbsp paprika; 6 cups water ((boiling)); 6 ounce canned tomato paste; 1½ tsp salt; ½ tsp citric acid; 2 tbsp dried mint; 2 tbsp rice flour ((mixed with ½ cup water))

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"Kubba Hamuth," also spelled "hamouth" is a deliciously tangy soup with plump, juicy dumplings made with a combination of beef and bulgur, and loaded with perfectly seasoned ground meat. The Kubba is similar to Kubba Mosul but is cooked in a thick and rich tomato-based soup.

Kubba hamouth in a bowl over a flowered napkin

🧐 About This Recipe

The name "Kubba hamouth" means "kubba in sour soup." While this recipe uses rice flour, there is another nearly identical soup that Assyrians cook called "kubba't pirda."

"Kubba't pirda" translates to "kubba made with bulgur" (instead of rice flour). The rest of the ingredients of the two soups are identical.

Kubba comes in various shapes and sizes and is prepared in many different ways. We'll take a look at some of the variations later in the post.

🥘 How to Make This Recipe

Step 1: Heat one teaspoon of oil in a medium-sized pan and brown the ground beef and onions.

Step 2: Mix in parsley, paprika, black pepper, allspice, and salt. Set aside to cool.

Preparing the Shell

Step 3: Add the first three shell ingredients in a medium-sized bowl, and mix by hand. Gradually add water, until the dough comes together. Knead the dough until pliable, then set aside.

Kubba Hamouth Soup

Step 4: Add one tablespoon of oil to a six-quart Dutch oven. Fry the onion until transparent. Add the paprika and stir until fragrant.

Step 5: Pour 6 cups of boiling water into the Dutch oven. Add the remaining stew ingredients and stir until the tomato paste is dissolved. Turn the heat down to low, then simmer.

Kubba (dumpling) Assembly

Step 6: Take a walnut-sized piece of dough and roll into a ball. Stick your thumb into the center of the dough and form a deep bowl. Fill with a full teaspoon of the cooled filling.

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Step 7: Fold the dough over the filling to seal. Wet your hands if necessary, as you roll the kubba/dumpling between your palms. The end result should have the shape of a football, 2"- 3" in length. Repeat until you use up the shell and filling mixture.

Step 8: Gently add the dumplings to the soup. Carefully stir to keep the dumplings from sticking to the bottom of the pot. Cover and simmer for 30 minutes.

Pro Tip: If you have leftover rice flour, head over to FoodDrinkLife to find other uses for rice flour!

🍽 Serving Suggestions

Add two to four kubba to each bowl. Ladle soup over the kubba and enjoy! Because this soup is quite filling, it's usually served as a main dish.

dumpling soup being spooned out of a bowl

🤷🏻‍♀️ Recipe FAQs

What is kibbeh made of?

The outer shell of Kubba (or Kibbeh) is made with a mixture of lean ground beef or lamb and any of the following: Jareesh (cracked wheat and the name of a Middle Eastern Dish), fine bulgur, and semolina.

The filling of Kibbeh is made with ground beef or lamb, finely minced onions, and various spices.

What is Kubba Halab?

This football-shaped kubba is known as "Kubba Halab" or "Kubba from Halab." "Halab" is the Arabic name for the Syrian city known as "Aleppo."

The paste to make the shell is made with rice, instead of bulgur. Unlike other Kubba, these little dumplings are deep-fried.

👩🏼‍🍳 Pro Tips

Kubba dumplings freeze really well. Simply make the dumplings ahead of time and place them on a tray in the freezer until they're semi-frozen. Then store in freezer bags until ready to cook them.
Frozen Kubba can either be boiled in water or cooked in this soup. There's no need to defrost the Kubba before cooking them.
Sometimes spinach is added to the soup along or in place of the mint.
Lentil can also be added to this soup, just don't add (less than one-quarter of a cup) or the soup will be way too thick.

📖 Recipe

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