"Kubba Hamouth," also spelled "hamuth" 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 soup is thickened with a small amount of rice flour and flavored with fresh or dried mint.
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 Kubb Hamouth (or hamuth)
Heat one teaspoon of oil in a medium-sized pan and brown the ground beef and onions.
Mix in parsley, paprika, black pepper, allspice, and salt. Set aside to cool.
Kubba Hamouth Shell
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
Add one tablespoon of oil to a six-quart Dutch oven. Fry the onion until transparent. Add the paprika and stir until fragrant.
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 Assembly
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.
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.
Gently add the kubba/dumplings to the soup. Carefully stir to keep the dumplings from sticking to the bottom of the pot. Cover and simmer for 30 minutes.
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.
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Kubba Hamouth (Meat Dumpling Soup)
Ingredients
Filling
- 1 tsp. vegetable oil
- ½ lb. ground beef
- ½ medium onion diced
- ¼ cups parsley diced
- 1 tsp. paprika
- ½ tsp. black pepper
- 1 tsp. allspice
- ½ tsp. salt
Shell
- 1-½ cups rice flour
- ¼ lb. ground beef
- ½ tsp. salt
- ½ cup water
Soup
- 1 T. vegetable oil
- ½ medium onion (diced)
- 1 T. paprika
- 6 cups water (boiling)
- 6 oz. can tomato paste
- 1-½ tsp. salt
- ½ tsp. citric acid
- 2 T. dried mint
- 2 T. rice flour (mixed with ½ cup water)
Instructions
- Filling: Heat one teaspoon of oil in a medium-sized pan and brown the ground beef and onions.
- Mix in parsley, paprika, black pepper, allspice, and salt. Set aside to cool.
- Shell: 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.
- Soup: Add one tablespoon of oil to a six-quart Dutch oven. Fry the onion until transparent. Add the paprika and stir until fragrant.
- Pour 7 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.
- Assembly: 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.
- 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. If you have leftover filling, just add it to the soup. It just makes the soup a little heartier, and who doesn't like that?
- Gently add the kubba/dumplings to the soup. Carefully stir to keep the dumplings from sticking to the bottom of the pot. Cover and simmer for 30 minutes.
- 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.
Liz says
Marci - it sounds like you’re asking for ras asfour. If not, can you describe it?
This kubba is my most favorite! I like to double the recipe because we go through it quickly.
HildaSterner says
Thanks for the suggestion, Liz. Why didn't I think of that? I have a recipe for ras asfour in my cookbook. I will post that recipe one of these days.
Kerry says
Do you know of a Chaldean dish that is similar to the soup version, but uses apricot paste (I think) in the soup base? It is amazing, but I do not know what it called and searches brought me to your page.
HildaSterner says
Hi Kerry,
There is a stew that has apricots in it, but it doesn't have anything to do with Kubba, unless it's a different dish than the one I'm thinking of. The one I'm referring to has lamb shanks in it. Does that sound familiar or are we talking about two different stews?
aeda says
The Kibbi with Appricot is from the north of Iraq is called Kibbi qaissi
Helena says
Yes that’s correct kubba Quessi has sweet taste n has apricot, usually is made for New Years.
Marci Olin says
I need some help! I’m looking for a recipe for a soup that is from Israel or Egypt and he says it’s an Arabic soup & the name is something like “Fauls” or “ Fouls” or maybe “Fools.” Have you ever heard of it & if you can could you give me a recipe?? I’ve been searching for hours but I’ve turned up nothing. Thank you for your time, I truly appreciate it.
Marci Olin
HildaSterner says
I sent you a message. Check your emails!