Kubbeh Hamusta Soup
A vibrant, lemony Iraqi-Jewish soup featuring tender semolina dumplings stuffed with savory ground beef, simmered in a fragrant vegetable broth.
Ingredients
- •1 cup fine semolina
- •1/2 cup water
- •1/2 teaspoon salt
- •250g ground beef
- •1 small onion, finely minced
- •1/4 cup chopped fresh parsley
- •1/2 teaspoon baharat spice blend
- •2 tablespoons olive oil
- •1 onion, chopped
- •2 stalks celery, sliced
- •2 medium zucchini, sliced into half-moons
- •1 cup Swiss chard, chopped
- •6 cups chicken or vegetable stock
- •1/3 cup fresh lemon juice
- •1 teaspoon turmeric
- •Salt and black pepper to taste
Instructions
- 1
In a bowl, mix semolina, water, and salt. Let it rest for 20 minutes to hydrate.
- 2
In a separate bowl, combine ground beef, minced onion, parsley, baharat, salt, and pepper. Mix well.
- 3
Wet your hands, take a small ball of semolina dough, flatten it in your palm, place a teaspoon of meat filling in the center, and seal it into a smooth ball.
- 4
In a large pot, heat olive oil and sauté the chopped onion and celery until softened.
- 5
Add turmeric, stock, and bring to a gentle boil.
- 6
Add the zucchini and Swiss chard to the pot.
- 7
Gently drop the prepared kubbeh balls into the simmering soup one by one.
- 8
Cover and simmer on low heat for 30 to 40 minutes until the dumplings are cooked through.
- 9
Stir in the lemon juice, adjust seasoning with salt and pepper, and serve hot.
💡 Chef tips
- Keep a bowl of water nearby to keep your hands wet while shaping the kubbeh; this prevents the semolina dough from sticking to your skin.
- You can prepare the kubbeh balls in advance and freeze them on a tray before transferring to a freezer bag for easy future meals.
- If you prefer a thicker soup, you can add a handful of frozen peas or diced potatoes along with the zucchini.
✅ How it should turn out
The finished soup should be a beautiful golden hue with tender, pillowy dumplings that release a savory, spiced aroma, perfectly balanced by a bright and tangy lemony broth.