Kurdistan and Iraq
Kubbeh hamusta
Semolina dumplings stuffed with beef in a sour lemon and celery soup. Bright as a winter sunrise.
120 minTime
21 gProtein each
mildSpice
Make it your way
Grandma's waySemolina kubbeh in sour celery and courgette soup.
The original387kcalsame
21 gproteinsame
4 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix semolina and a pinch of salt with water into a soft, pliable dough. Cover and rest 30 minutes.
- 2Fry the onion in half the oil, add beef, baharat and salt and cook until browned. Cool.
- 3With wet hands flatten walnut sized pieces of dough, add filling, and close into smooth balls.
- 4Sweat celery and garlic in the remaining oil, add stock, zucchini, lemon juice and sugar and simmer.
- 5Add the spinach and dumplings and simmer gently until they float and the dough is tender.
Serve it like this
Serve in deep bowls with three or four dumplings and plenty of sour broth. White rice alongside.
