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kubba hamouth in a blue bowl
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4.66 from 29 votes

Kubba Hamouth (Meat Dumpling Soup)

Assyrian meat-filled dumplings in a rich tomato-based soup.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Course: Main Dish, Soup
Cuisine: Assyrian, Middle Eastern
Servings: 6 servings
Calories: 326kcal

Ingredients

Filling

  • 1 teaspoon vegetable oil
  • ½ pound ground beef
  • ½ medium onion diced
  • ¼ cups parsley diced
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon allspice
  • ½ teaspoon salt

Shell

  • cups rice flour
  • ¼ pound ground beef
  • ½ teaspoon salt
  • ½ cup water

Soup

  • 1 tablespoon vegetable oil
  • ½ medium onion (diced)
  • 1 tablespoon paprika
  • 6 cups water (boiling)
  • 6 ounce canned tomato paste
  • teaspoon salt
  • ½ teaspoon citric acid
  • 2 tablespoon dried mint
  • 2 tablespoon rice flour (mixed with ½ cup water)

Instructions

FILLING

  • Heat one teaspoon of oil in a medium-sized pan and brown the ground beef and onions.
  • Mix in parsley, paprika, black pepper, allspice, and salt. Set aside to cool.

SHELL

  • Add the first three shell ingredients in a medium-sized bowl, and mix by hand. Gradually add water, until the dough comes together. Knead the dough until pliable, then set aside.

Stew

  • Add one tablespoon of oil to a six-quart Dutch oven. Fry the onion until transparent. Add the paprika and stir until fragrant.
  • Pour 6 cups of boiling water into the Dutch oven. Add the remaining stew ingredients and stir until the tomato paste is dissolved. Turn the heat down to low, then simmer.

Form Kubba

  • Take a walnut-sized piece of dough and roll into a ball. Stick your thumb into the center of the dough and form a deep bowl. Fill with a full teaspoon of the cooled filling.
  • Fold the dough over the filling to seal. Wet your hands if necessary, as you roll the kubba/dumpling between your palms. The end result should have the shape of a football, 2"- 3" in length. Repeat until you use up the shell and filling mixture.

Cook Kubba

  • Gently add the dumplings to the soup. Carefully stir to keep the dumplings from sticking to the bottom of the pot. Cover and simmer for 30 minutes.

Video

Notes

  • Kubba dumplings freeze really well. Simply make the dumplings ahead of time and place them on a tray in the freezer until they're semi-frozen. Then store in freezer bags until ready to cook them.
  • Frozen Kubba can either be boiled in water or cooked in this soup. There's no need to defrost the Kubba before cooking them.
  • Sometimes spinach is added to the soup along or in place of the mint.
  • Lentil can also be added to this soup, just don't add (less than one-quarter of a cup) or the soup will be way too thick.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 46g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 639mg | Fiber: 4g | Sugar: 4g