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Kubba hamousta: recipe illustration
Soups

Kubba hamousta

Semolina dumplings stuffed with minced meat, cooked in a broth sharpened with lemon and coriander. A speciality of Baghdad, eaten hot as a soup, especially at festive meals.

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Ingredients

Ingredients

Pâte

Farce

Bouillon

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,133 kcal per serving

Protein
56.1 g
Carbohydrates
117 g
of which sugars
4.9 g
Fat
44.9 g
of which saturated fat
13.3 g
Fiber
6.7 g

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

Instructions

  1. Pour the semolina into a bowl with 150 ml of warm salted water, the eggs and the flour. Knead into a soft dough, then cover and rest for 20 minutes.
  2. Fry the chopped onion in the oil, add the meat, spices and salt, and cook until it is grey. Leave to cool.
  3. Divide the dough into 12 balls. Hollow each one with your thumb to form a cup, fill it with the stuffing and seal it into a smooth, sealed ball.
  4. Bring the stock to a simmer and add the dumplings gently. Cook for 30 minutes over low heat without boiling hard.
  5. While they cook, finely chop the coriander and mix it with the lemon juice.
  6. Add the lemony coriander to the broth at the end of cooking, adjust the seasoning and serve the kubbas in their piping-hot broth.

Variations and tips

Smaller dumplings version. Shape the dumplings the size of a walnut for a dish served as a starter or appetiser.

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Original Ecomely recipe.