Kurdish Kubbeh Khamoustah

Transport your taste buds to the heart of the Middle East with Kurdish Kubbeh Khamoustah, an aromatic and tangy soup steeped in tradition. This comforting dish features delicate semolina dumplings, lovingly stuffed with spiced ground beef or lamb, simmering in a vibrant broth infused with Swiss chard (or spinach), fresh herbs like cilantro and mint, and a zesty splash of lemon juice. Each step of the process, from hand-shaping the kubbeh to simmering the flavorful soup, is steeped in culinary artistry. Perfectly balanced between hearty and refreshing, this dish is a celebration of bold flavors and wholesome ingredients. Serve it as a complete meal with warm flatbread or enjoy it solo for a soul-warming culinary experience. Ideal for those seeking authentic Kurdish recipes, this kubbeh soup promises to be a showstopper at your dinner table.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 6

Ingredients

• 400 grams Fine semolina
• 250 grams Ground beef or lamb
• 2 medium, finely chopped Onion
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 2 tablespoons Vegetable oil
• 200 grams Swiss chard or spinach
• 1 bunch, finely chopped Fresh cilantro
• 10 leaves, finely chopped Fresh mint leaves
• 6 cloves, minced Garlic
• 100 ml Lemon juice
• 1.5 liters Water
• 2 tablespoons Rice flour (optional, for binding)

Directions

Step 1

In a mixing bowl, combine the fine semolina and 1 teaspoon of salt. Gradually add warm water while kneading until it forms a firm yet pliable dough. Cover and let the dough rest for 20 minutes.

Step 2

To prepare the filling, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add one finely chopped onion and sauté until translucent. Add the ground beef or lamb, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric. Cook until the meat is browned and slightly crisp. Remove from heat and set aside to cool.

Step 3

Divide the semolina dough into small, walnut-sized portions. With damp hands, flatten each portion into a disc, place a teaspoon of the cooked meat filling in the center, and carefully seal the edges to form a smooth ball. Repeat until all the dough and filling are used up.

Step 4

In a large soup pot, bring 1.5 liters of water to a gentle boil. Add the remaining chopped onion, minced garlic, and a pinch of salt. Let it simmer for 5 minutes.

Step 5

Cut the Swiss chard (or spinach) stems and leaves into bite-sized pieces. Add them to the soup along with the chopped cilantro and mint. Stir in 1 teaspoon of turmeric and cook for another 5 minutes.

Step 6

Gently add the prepared kubbeh dumplings into the simmering soup. Ensure they're not overcrowded and do not stir vigorously to avoid breakage.

Step 7

Lower the heat and let the soup simmer until the dumplings are cooked through, about 15-20 minutes. You will know they are done when they float to the surface.

Step 8

Stir in the lemon juice and adjust seasoning with salt and pepper to taste. Let the soup simmer for another 5 minutes to deepen the flavors.

Step 9

Serve hot, garnished with a sprinkle of fresh cilantro or mint if desired. Enjoy with warm flatbread or on its own as a hearty meal.

Nutrition Facts

Serving size	(2907.0g)

Amount per serving	% Daily Value*
Calories	2600.3

Total Fat 82.7g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 200mg	0%
Sodium 5427.3mg	0%
Total Carbohydrate 359.5g	0%
Dietary Fiber 27.3g	0%
Total Sugars 20.1g
Protein 105.6g	0%

Vitamin D 0IU	0%
Calcium 501.0mg	0%
Iron 22.1mg	0%
Potassium 3271.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 16.2%

Carbs: 55.2%