Kubba Hamouth (Meat Dumpling Soup)
Servings Prep Time
6servings 60minutes
Cook Time
35minutes
Servings Prep Time
6servings 60minutes
Cook Time
35minutes
Ingredients
Filling
Shell
Soup
Instructions
Filling
  1. Heat one teaspoon of oil in a medium-sized pan and brown the ground beef and onions.
  2. Mix in parsley, paprika, black pepper, allspice, and salt. Set aside to cool.
Shell
  1. Add the first three shell ingredients in a medium-sized bowl, and mix by hand.
  2. Gradually add water, until the dough comes together. Knead the dough until pliable, then set aside.
Soup
  1. Add one tablespoon of oil to a 6 quart Dutch oven. Fry the onion until transparent. Add the paprika and stir until fragrant.
  2. 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
  1. 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.
  2. Fill with a full teaspoon of the cooled filling.
  3. 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.
  4. Repeat until you use up the shell and filing 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?
  5. 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.
  6. 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.

Share this:

Like this:

Like Loading...