Kubbeh Hamusta Soup
A delightfully sour and hearty Kurdish-Iraqi semolina dumpling soup packed with leafy greens, zucchini, and garlic.
Ingredients
- •1 cup fine semolina (180g)
- •1/2 cup water (120ml)
- •2 tablespoons neutral vegetable oil
- •1/2 teaspoon salt
- •300g ground beef
- •1 small onion, finely grated
- •2 tablespoons fresh parsley, finely chopped
- •2 tablespoons neutral oil for the soup base
- •1 medium onion, diced
- •3 garlic cloves, minced
- •2 zucchini, sliced into half-moons
- •2 Swiss chard leaves, stems removed and leaves chopped
- •4 cups chicken broth or water (1 liter)
- •3 tablespoons freshly squeezed lemon juice
- •1 teaspoon ground turmeric
- •1 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
In a medium bowl, combine the fine semolina, water, 2 tablespoons of oil, and half a teaspoon of salt. Mix well and let the dough rest for 15 minutes so the semolina absorbs the liquid.
- 2
In a separate bowl, mix the ground beef, grated onion, chopped parsley, a pinch of salt, and pepper until well combined to form the filling.
- 3
Wet your hands slightly, take walnut-sized pieces of the semolina dough, flatten them into discs in your palm, place a teaspoon of the meat filling in the center, and wrap the dough around it to form smooth oval-shaped kubbeh dumplings.
- 4
Heat 2 tablespoons of oil in a large soup pot over medium heat and sauté the diced onion until translucent.
- 5
Add the minced garlic and ground turmeric, stirring for about 1 minute until fragrant.
- 6
Add the sliced zucchini and chopped Swiss chard to the pot, stirring for another 2 minutes.
- 7
Pour in the chicken broth or water, bring to a gentle boil, and then reduce the heat to a simmer.
- 8
Carefully drop the prepared kubbeh dumplings one by one into the simmering soup.
- 9
Cover the pot and let it simmer gently on low heat for 30 minutes until the dumplings float and are fully cooked through.
- 10
Stir in the freshly squeezed lemon juice, taste, and add more salt or lemon juice if you prefer a sharper sour flavor before serving hot.
💡 Chef tips
- Keep a small bowl of water nearby to wet your hands while shaping the kubbeh to prevent the dough from sticking.
- You can freeze the uncooked shaped kubbeh dumplings on a tray, then transfer them to a freezer bag and drop them straight into the boiling soup later.
- Substitute Swiss chard with baby spinach or celery stalks if you prefer a different vegetable profile.
✅ How it should turn out
The finished soup is brilliantly golden with tender, savory meat-filled dumplings floating in a refreshingly tangy, garlic-infused broth.