Israeli

Kubbeh Hamusta

Kubbeh hamusta is a Kurdish-Israeli sour soup with tender semolina dumplings filled with spiced meat. The broth is bright with lemon, garlic, celery, Swiss chard, and zucchini, with the kubbeh simmered gently until soft.

▶Watch it madeDana Attias · 1:09

Ingredients

• Fine semolina3/4 cup
• Fine bulgur1/4 cup
• Warm water1/2 cup, plus more as needed
• Salt1 1/4 tsp, divided
• Ground beef150g
• Small onion, finely grated1/2
• Parsley, finely chopped1 tbsp
• Baharat1/2 tsp
• Black pepper1/4 tsp
• Olive oil2 tbsp, divided
• Garlic cloves, thinly sliced3
• Celery stalks with leaves, chopped2
• Swiss chard leaves, chopped2 packed cups
• Small zucchini, cut into half-moons1
• Turmeric1/2 tsp
• Chicken stock or water3 1/2 cups
• Fresh lemon juice2 tbsp
• Citric acid1/4 tsp
• Dried mint1/2 tsp

Method

1. Mix the fine bulgur with 1/4 cup warm water and let it stand for 10 minutes until softened.
2. Add the semolina, 1/4 tsp salt, and another 1/4 cup warm water to the bulgur, then knead for 3 to 4 minutes into a soft, pliable dough that feels like damp clay.
3. Cover the dough and rest it for 20 minutes while you prepare the filling.
4. Heat 1 tsp olive oil in a small pan, add the grated onion, and cook for 2 minutes until softened.
5. Add the ground beef, parsley, baharat, 1/4 tsp salt, and black pepper, then cook while breaking it up until the meat is no longer pink and the mixture is fairly dry.
6. Transfer the filling to a plate and cool completely before shaping the kubbeh.
7. With wet hands, divide the dough into 8 balls.
8. Flatten one dough ball in your palm into a thin cup, place about 1 tsp meat filling in the center, then close the dough around it and smooth into a sealed oval or round dumpling.
9. Repeat with the remaining dough and filling, keeping your hands lightly wet so the shells do not crack.
10. Heat the remaining olive oil in a medium pot and gently fry the garlic for 30 seconds until fragrant but not browned.
11. Add the celery, Swiss chard, zucchini, turmeric, 3/4 tsp salt, and dried mint, then stir for 3 minutes until the greens begin to wilt.
12. Pour in the stock or water and bring to a gentle boil.
13. Add the lemon juice and citric acid, taste the broth, and adjust so it is clearly sour and savory.
14. Lower the heat to a steady simmer and carefully slide in the kubbeh one at a time.
15. Simmer uncovered for 25 minutes, shaking the pot occasionally instead of stirring hard, until the kubbeh are tender and the soup is slightly thickened.
16. Rest the soup for 5 minutes off the heat, then serve the kubbeh in deep bowls with plenty of sour green broth and vegetables.

Common questions