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Kubba halab: recipe illustration
Soups

Kubba halab

Large open-ended bulgur dumplings stuffed with spiced meat, pine nuts and onion, simmered in a broth. A specialty from Aleppo in Syria, widely eaten in Iraq, and served as a soup.

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Ingredients

Ingredients

Enveloppe

Farce

Bouillon

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,242 kcal per serving

Protein
57.3 g
Carbohydrates
109 g
of which sugars
4.6 g
Fat
59.5 g
of which saturated fat
14.1 g
Fiber
18.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rehydrate the bulgur in cold water for 20 minutes, then drain it and squeeze it well.
  2. Sauté the chopped onion in oil, add the pine nuts until golden, then the meat and spices. Let it cool.
  3. Knead the bulgur with the egg, flour and salt until you have a smooth, pliable dough.
  4. Take a walnut-sized piece of dough, shape it into a cup, fill it with the stuffing, then close it and shape it into an oval dumpling.
  5. Bring the broth to a gentle simmer and poach the kubbas for 30 minutes over low heat.
  6. Stir in the chopped parsley at the end of cooking and serve hot, with yogurt on the side.

Variations and tips

Grilled version. Pan-fry the raw dumplings in a little oil before poaching them for a more toasted flavor.

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Original Ecomely recipe.