I recently learned to make kubbeh from a Tunisian woman who is married to an Iraqi. She says she learned to cook on her own, so I can't say how traditional it is, but her husband says it is the best Kubbeh he has ever had. And it is much easier than I thought, it actually can be prepared and cooked from start to finish in under 1 hour.
This version gets added flavor from one of my favorite spices, Baharat. It is added to the meat filling and the broth. We also made these kubbeh larger and flatter to differentiate it from the Chamusta Kubbeh (Lemony Okra Kubbeh) we made at the same time.
- Cook Time
- Prep Time
- 10 large dumplingsServings
- 3 cups semolina, about 500 grams or 1 pound
- 1 teaspoon salt
- 2 teaspoons oil
- 1-2 cups water
- 1 pound (about 500 g ground beef)
- 1 small onion
- 1 clove garlic
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon Jamie Geller Baharat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon oil
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon Jamie Geller Baharat
- 2 teaspoons salt
- 2 tablespoons chicken soup mix
- 1/2 teaspoon black pepper
- 4-6 cups water
1. In a large bowl mix semolina with salt. Add oil and 1 cup water. Mix with your hands, adding more water as needed to make a cohesive, slightly sticky dough. Set aside.
2. Place beef in a bowl. Prepare a wide shallow pot with a light coating of oil. In a food processor or chopper, finely chop onion, garlic, parsley and cilantro. Place about a tablespoon of mixture into the prepared pan. Add remaining mix to the beef with turmeric, paprika, Jamie Geller Baharat, salt and pepper. Mix until combined.
3. Turn heat to medium flame under pan. Once the oil begins to shimmer, add turmeric, paprika, Jamie Geller Baharat, salt, chicken soup mix, and pepper. Stir and add water. Bring to a simmer uncovered.
4. Prepare dumplings next to soup and add to the broth as they are formed. Take a large piece of dough. Flatten in your hand. Add a bit of the beef mixture, fold the dough over and seal edges well, using water if needed. Add to broth and repeat with remaining dough and meat. Stirring carefully to make sure the dumplings don't stick to the bottom or each other.
5. Cover pot and simmer for 30 minutes. Serve over rice if desired.