Kubba Hamuth, Iraqi Kubba cooked in Tomato Soup

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers a gluten-free alternative while rice is often more affordable.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey reduces fat content, while ground beef is more accessible.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch and flavor at a lower cost.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can enhance flavor, while canned are budget-friendly.

Mix 1 cup of semolina, 2 cups of rice flour, 1 teaspoon of salt, 0.5 teaspoon of cumin, and 0.5 teaspoon of black pepper in a bowl.

Add 400 grams of ground beef to the dry ingredients and mix until a dough texture is formed, adding water as needed.

Cover the dough and let it rest while preparing the filling.

In a pan, heat a little oil and sauté 1 chopped medium onion until soft.

Add ground beef to the onion and stir, seasoning with coriander, black pepper, mixed spices, and salt, cooking until all liquids evaporate.

Shape the kubba by rolling the dough into small balls and forming cups with a thumb.

Fill the cups with the beef mixture, seal them, and remove any excess dough.

Prepare the soup by sautéing another chopped onion in a pot with a little oil until soft, then add chopped chard leaves and season with salt.

Stir in 2 tablespoons of tomato paste and sauté with the onion and chard.

Add boiled water and crushed 0.25 cup of soaked rice to the soup.

Drop 4 to 5 kubba into the soup at a time and cook for 30 minutes on medium heat until they float and the soup thickens.

Cooking Techniques

Equipment Needed

Spice Level: