Kubba hamuth, a beloved Iraqi dish, offers a comforting and flavorful culinary journey. This hearty tomato soup, brimming with aromatic spices and tender kubba (meatballs), is a true testament to Iraqi cuisine's rich heritage. The succulent meatballs, traditionally made with a blend of ground meat and bulgur wheat, are simmered in a vibrant tomato broth, creating a symphony of textures and tastes. The dish is more than just a meal; it's a cultural experience, a taste of tradition passed down through generations. Its depth of flavor comes from a careful balance of spices, creating a culinary masterpiece that warms the soul.
The preparation of kubba hamuth might seem daunting at first glance, but with a little patience and attention to detail, even novice cooks can master this Iraqi classic. Following the step-by-step instructions below, you'll discover how easy it is to create this incredibly rewarding and flavorful soup. Get ready to embark on a delicious culinary adventure as we unravel the secrets behind this authentic Iraqi recipe.
Tools Needed
- Pan
- Pot
Ingredients
- Semolina: 1 cup
- Rice flour: 2 cups
- Salt: 1 teaspoon
- Cumin: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Ground beef (no fat): 400 grams
- Onion (medium): 1
- Coriander
- Mixed spices
- Tomato paste: 2 tablespoons
- Chard leaves
- Rice: 1/4 cup
- Water
- Oil
Step-by-Step Instructions
Step 1. Prepare the Kubba Dough and Filling
- Mix one cup semolina, two cups rice flour, one teaspoon salt, half a teaspoon cumin, and half a teaspoon black pepper.
- Gradually add 400 grams of lean ground beef, mixing well until a dough forms. Add water as needed.
- Cover and let the dough rest.
- In a pan, sauté a chopped medium onion until soft.
- Add ground beef to the pan and stir until combined. Season with coriander, black pepper, mixed spices, and salt.
- Cook over medium heat until all liquid evaporates.
- Take a small amount of dough, roll into a ball, and flatten it. Use your thumb to create a small cup, then fill with the meat mixture and seal.
Step 2. Prepare the Tomato Soup Base
- In a pot, sauté a chopped onion in oil until soft. Add chopped chard leaves, season with salt, and add tomato paste. Stew until combined.
- Add black pepper and cumin to the soup. Add boiled water and crushed, soaked rice. Stir well.
Step 3. Cook the Kubba in the Soup
- Add kubba to the soup, a few at a time, ensuring they aren't crowded. Cook for 1-2 minutes, then add more.
Step 4. Simmer and Serve
- Simmer for approximately 30 minutes, or until the kubba float and the soup thickens.
Read more: Red Lentil Soup with Lemon Mint Yogurt: A Food Wishes Recipe
Tips
- Make the kubba shells as thin as possible for the best flavor.
- Don't overcrowd the pot when cooking the kubba; this will prevent them from sticking together and cracking.
Nutrition
- N/A
FAQs
1. Can I use different types of meat for the kubba?
Yes! Ground lamb, beef, or a mixture are all common substitutes for the traditional ground lamb. Adjust the seasoning to your preference depending on the meat used.
2. How can I make the kubba ahead of time?
Absolutely! You can form the kubba and refrigerate them for up to 24 hours before cooking. This makes the cooking process much quicker and easier on the day of serving.
3. What if my kubba fall apart while cooking?
Gently handle the kubba when forming them and ensure the bulgur is well combined with the meat. Don't overcrowd the pot when simmering; this will prevent them from breaking apart.
Enjoy the rich flavors and comforting warmth of your homemade Iraqi Kubba Hamuth. This traditional recipe, passed down through generations, is sure to become a family favorite. Savor every spoonful of this delicious and satisfying soup, a true taste of Iraqi culinary heritage.