Kubbeh Hamusta Soup
A traditional Kurdish-Iraqi semolina dumpling soup infused with tangy lemon, garlic, Swiss chard, and hearty vegetables.
Ingredients
- •1 cup fine semolina (160g)
- •0.5 cup water
- •0.5 tsp salt
- •0.5 lb ground beef or chuck (225g)
- •1 small onion, finely grated
- •0.5 tsp ground allspice
- •2 tbsp vegetable oil
- •1 large onion, chopped
- •3 cloves garlic, minced
- •1 bunch Swiss chard, stems removed and leaves chopped
- •2 zucchini, sliced into half-moons
- •1 stalk celery, sliced
- •6 cups chicken broth (1.5 liters)
- •0.25 cup fresh lemon juice
- •1 tsp ground turmeric
- •Salt and black pepper to taste
- •1 tbsp chopped fresh mint
Instructions
- 1
In a mixing bowl, combine the fine semolina, water, and half teaspoon of salt. Mix well and let rest for 15 minutes to hydrate.
- 2
In a separate bowl, mix the ground beef, grated onion, allspice, a pinch of salt, and pepper until well combined.
- 3
Wet your hands slightly, take a small walnut-sized piece of semolina dough, flatten it in your palm, place a teaspoon of the meat filling in the center, and shape it into an oval dumpling. Repeat until all ingredients are used.
- 4
Heat vegetable oil in a large soup pot over medium heat and sauté the chopped onion until translucent.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Add the chicken broth, turmeric, sliced zucchini, celery, and chopped Swiss chard to the pot. Bring to a boil.
- 7
Carefully drop the prepared kubbeh dumplings one by one into the simmering soup.
- 8
Reduce the heat to low, cover the pot, and simmer gently for 30 minutes until the dumplings float and are cooked through.
- 9
Stir in the fresh lemon juice and season with salt and pepper to taste. Simmer uncovered for 5 more minutes.
- 10
Garnish with fresh chopped mint before serving hot.
💡 Chef tips
- Keep your hands damp with water while shaping the kubbeh to prevent the semolina dough from sticking to your hands.
- You can freeze the uncooked shaped kubbeh on a tray, then transfer them to a freezer bag and drop them straight into the boiling soup without thawing.
- If you prefer a tarter broth, adjust the lemon juice amount to your personal taste right before serving.
✅ How it should turn out
The finished soup is vibrant and aromatic, featuring tender semolina dumplings swimming in a zesty, lemon-infused broth filled with softened greens and tender vegetables.