Iraqi

Kubbah Hamuth

Kubbah hamuth is an Iraqi sour tomato soup with tender meat-filled kubbah, chard, turnip, and a bright lemony broth. The dumplings are shaped the traditional way with a fine bulgur and meat shell around a spiced filling.

▶Watch it madeAlexander Mutammara · 1:15

Ingredients

• Fine bulgur1/2 cup
• Lean ground beef or lamb, for the kubbah shell90g
• Salt1 1/4 tsp, divided
• Cold water3 tbsp, plus more for shaping
• Ground beef or lamb, for the filling120g
• Yellow onion, finely chopped1 small, divided
• Neutral oil2 tbsp, divided
• Ground allspice1/2 tsp
• Ground black pepper1/4 tsp
• Tomato paste2 tbsp
• Garlic, minced2 cloves
• Water or light beef stock4 cups
• Small turnip, peeled and diced1
• Swiss chard, chopped with tender stems2 cups
• Cooked chickpeas1/3 cup
• Dried mint1 tsp
• Fresh lemon juice3 tbsp
• Sour salt or citric acid1/8 tsp, optional

Method

1. Place the fine bulgur in a bowl, cover with cool water for 10 minutes, then drain very well and squeeze out excess moisture.
2. Make the filling by heating 1 tablespoon oil in a small pan, cooking half the chopped onion until soft, then adding the 120g ground meat, 1/2 teaspoon salt, allspice, and black pepper.
3. Cook the filling until the meat is browned and dry, breaking it up finely, then set it aside to cool completely.
4. For the kubbah shell, combine the drained bulgur, 90g lean ground meat, 1/2 teaspoon salt, and 2 to 3 tablespoons cold water in a food processor.
5. Process until the mixture becomes a sticky, smooth paste that can be pinched without cracking.
6. With wet hands, divide the shell mixture into 8 small balls.
7. Flatten one ball in your palm, make a hollow in the center, add about 1 teaspoon of filling, then close the shell around it and shape into a smooth oval or round kubbah.
8. Repeat with the remaining shell and filling, keeping your hands damp so the kubbah stay smooth and sealed.
9. Heat the remaining 1 tablespoon oil in a soup pot and cook the remaining chopped onion until softened.
10. Add the garlic and tomato paste and stir over medium heat for 1 minute until the tomato paste darkens slightly.
11. Pour in the water or light stock, add the diced turnip, remaining 1/4 teaspoon salt, and chickpeas, then bring to a steady simmer.
12. Simmer for 10 minutes, then add the chopped Swiss chard and dried mint.
13. Gently lower the kubbah into the simmering soup one at a time without stirring hard.
14. Cook uncovered for 15 to 18 minutes, gently shaking the pot once or twice, until the kubbah float and the shells are firm.
15. Stir in the lemon juice and, if a sharper Iraqi hamuth flavor is desired, the sour salt.
16. Taste the broth and adjust salt or lemon, then rest the soup for 5 minutes before serving.

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