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Kubbeh Hamusta
A vibrant and tangy Kurdish-Israeli stew featuring tender kubbeh (semolina and bulgur dumplings) simmered in a sour sorrel and herb broth, often served with rice.
🧂 Ingrédients
- 2 cups Fine bulgur
- 1/2 cup Semolina flour
- 1 lb Ground lamb or beef
- 1 medium Onion(finely chopped)
- 1 lb Fresh sorrel leaves(chopped)
- 1/2 cup Fresh cilantro(chopped)
- 1/2 cup Fresh dill(chopped)
- 1/4 cup Fresh mint(chopped)
- 1/4 cup Lemon juice
- 8 cups Vegetable or chicken broth
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
For the kubbeh dough: Soak bulgur in cold water for 15 minutes, then drain thoroughly and squeeze out excess water. In a large bowl, combine bulgur, semolina, half of the ground meat, half of the chopped onion, salt, and pepper. Knead until a smooth, pliable dough forms. If too sticky, add a little more semolina.
💡 Conseils de pro: Ensure bulgur is well-drained to avoid a mushy dough. - 2
For the filling: Sauté the remaining ground meat and onion in 1 tbsp olive oil until browned. Season with salt and pepper. Let cool completely.
⏱️ 10 minutes - 3
To form the kubbeh: Wet your hands. Take a small portion of the dough, flatten it into a disc, and fill with a teaspoon of the meat mixture. Carefully enclose the filling and shape into a smooth, oval or round dumpling. Repeat with the remaining dough and filling.
💡 Conseils de pro: Keep hands slightly wet to prevent sticking. - 4
For the stew: In a large pot, heat the remaining olive oil over medium heat. Add the chopped sorrel, cilantro, dill, and mint. Sauté for 5-7 minutes until the herbs wilt and become fragrant.
⏱️ 7 minutes - 5
Pour in the broth and lemon juice. Bring to a simmer. Season with salt and pepper.
💡 Conseils de pro: Taste and adjust lemon juice for desired tanginess. - 6
Gently add the formed kubbeh to the simmering broth. Cover and cook for 45-60 minutes, or until the kubbeh are cooked through and float to the surface. The stew should thicken slightly.
⏱️ 60 minutes💡 Conseils de pro: Avoid stirring too vigorously to prevent kubbeh from breaking. - 7
Serve hot, ladled over cooked rice, with extra lemon wedges on the side.
💡 Conseils de pro
- ✓Sorrel is key for the distinctive sour flavor; if unavailable, a mix of spinach and a good amount of lemon juice can be a substitute, but the flavor will differ.
- ✓Ensure the kubbeh are fully submerged in the broth while cooking.
- ✓This dish benefits from resting, allowing flavors to meld.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add diced potatoes or carrots to the stew for a heartier meal.
- For a vegetarian version, omit the meat filling and use a vegetable broth.