Kubba Hamudh (Iraqi Kubba in Sour Lemon Soup)
Local name: كبة حامض
In short: Soft semolina dumplings stuffed with spiced lamb and poached in a tangy chard, celery and lemon broth, served as a winter main dish. It takes about 2 h in total and makes 6 servings.
- Prep
- 1 h 10 min
- Cook
- 50 min
- Resting
- 30 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 410 kcal
Kubba hamudh, which means sour kubba, is a winter soup in Iraq and a family favorite after a cold day. Small semolina dumplings are filled with spiced meat, then cooked directly in a broth of Swiss chard, celery and tomato that is sharpened with lemon. The dumplings turn tender and drink up the sourness. It is eaten as a main course in a deep bowl, often with a squeeze of extra lemon.
Instructions
- Cook the onion for the filling in the oil for 5 minutes. Add the meat and cook for 7 minutes until browned and dry. Stir in the parsley, baharat, salt and pepper, then cool.
- Mix the semolina, rice flour, turmeric and salt. Add the oil and enough warm water to make a smooth dough that does not stick. Knead for 5 minutes, cover and rest for 30 minutes.
- For the broth, cook the onion, celery and chard stems in the oil for 8 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the turnip, water and salt and simmer for 20 minutes.
- Shape the dumplings: take a walnut-size piece of dough, flatten it in your palm into a cup, fill with a heaped teaspoon of filling and pinch closed into a smooth ball. Keep your hands slightly wet.
- Add the chard leaves to the broth and bring to a gentle boil. Lower the dumplings in, a few at a time, and simmer for 12 to 15 minutes until they float and are firm.
- Stir in the lemon juice and simmer for 5 minutes. Taste and adjust the salt and sourness. Serve hot in deep bowls with lemon wedges.
Tips
- Do not crowd the pot. Cook the dumplings in two batches if needed so they do not stick together or break.
- Some cooks make the shell from cooked rice, like the one used in fried kubba halab. Swiss chard can be replaced with spinach, and extra lemon can be added at the table.
Questions and answers
Can I freeze the dumplings?
Yes. Freeze the shaped, uncooked dumplings on a tray, then bag them for up to 2 months. Add them to the simmering broth straight from frozen and cook for 20 minutes.
Is kubba hamudh served as a soup or a main dish?
It is usually a main dish served in a deep bowl, with plenty of broth. A smaller portion can open a meal.
How sour should it be?
Quite sour, which is the point. Add the lemon juice gradually and stop when the broth is bright and tangy but you can still taste the vegetables.
How long does it take to make Kubba Hamudh (Iraqi Kubba in Sour Lemon Soup)?
About 2 h in total: 1 h 10 min of preparation and 50 min of cooking.
How many calories are in Kubba Hamudh (Iraqi Kubba in Sour Lemon Soup)?
About 410 kcal per serving, with 16 g of protein, 50 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 50 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
