Plump bulgur dumplings stuffed with spiced lamb, simmered in a tangy tomato and dried lime broth. This sour soup is one of Iraq's most distinctive and satisfying one-pot meals.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Make the kubba shell by processing soaked and drained bulgur with lean ground lamb, salt, and a splash of water until smooth. Chill for 20 minutes.
-
2
Prepare filling: brown ground lamb with onion, add baharat, salt, pepper, and pine nuts. Cool completely before stuffing.
-
3
Form kubba: take a walnut-sized ball of shell dough, hollow it out, fill with a teaspoon of meat filling, and seal into an oval shape.
-
4
Make the broth: bring water to a boil with tomato paste, turmeric, dried limes, and salt. Simmer for 10 minutes.
-
5
Gently lower the kubba dumplings into the simmering broth. Add Swiss chard. Cook uncovered for 25-30 minutes.
-
6
Squeeze in lemon juice just before serving to brighten the sour broth. Serve hot in deep bowls with flatbread.
Did You Know?
The sourness of kubba hamouth comes from the combination of dried lime and fresh lemon — Iraqi cooks layer sour flavors like composers layer musical notes.
Chef's Notes
Equipment Tips
- large pot
- food processor
- mixing bowl
- slotted spoon
The Story Behind Kubba Hamouth
Kubba hamouth showcases the Iraqi genius for combining textures and flavors in a single dish. The tradition of cooking stuffed dumplings in sour broths dates to medieval Baghdad, where Abbasid-era cookbooks describe similar preparations. The dried lime (loomi) provides a uniquely Iraqi sourness, while the bulgur shell creates a satisfying contrast between the chewy dumpling and the tangy broth. Families in Mosul and Baghdad each claim superiority in their kubba hamouth recipes.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!