Kubba Hamuth (Meat Dumpling Soup)
Assyrian meat-filled dumplings in a rich tomato-based soup.
Servings: 6 servings
Calories: 326kcal
Ingredients
Filling
- 1 teaspoon vegetable oil
- ½ pound ground beef
- ½ medium onion diced
- ¼ cups parsley diced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon allspice
- ½ teaspoon salt
Shell
- 1½ cups rice flour
- ¼ pound ground beef
- ½ teaspoon salt
- ½ cup water
Soup
- 1 tablespoon vegetable oil
- ½ medium onion (diced)
- 1 tablespoon paprika
- 6 cups water (boiling)
- 6 ounce canned tomato paste
- 1½ teaspoon salt
- ½ teaspoon citric acid
- 2 tablespoon dried mint
- 2 tablespoon 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.
Stew
- 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.
Form Kubba
- 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.
Cook Kubba
- 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.
Video
Notes
- 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 them 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 it.
- Sometimes spinach is added to the soup in place of the mint.
- Lentils can also be added to this soup; however, be sure to add at least one-quarter of a cup, as adding less will make the soup too thick.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 46g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 639mg | Fiber: 4g | Sugar: 4g
