Kubba hamuth is a traditional Iraqi dish that has been enjoyed for generations. It is a type of kubba that is made with a filling of spiced ground chicken and rice and then coated in a layer of rice paste. The dish is then fried until it is crispy on the outside and tender on the inside.
Although this is a popular dish in Iraq, it is not as well-known in other parts of the world. However, I believe that it is a dish that more people should try. Its unique combination of flavors and textures makes it a truly special dish that is sure to impress.
I had lunch at a Middle Eastern restaurant in San Francisco and decided to try kubba hamuth. The dish was delicious and its unique flavors intrigued me. During our meal, one of the customers experienced a choking emergency. The staff quickly rushed to give him a treatment and luckily, he recovered pretty quickly. So after the commotion settled, I decided to request the recipe from the restaurant chef who agreed to give it to me.
The dish consisted of roast beets, white rice dumplings, and a beet stew. The dumplings were made of white rice, ground chicken, onion, cilantro, and black pepper. The beet stew was made of finely chopped onion, turmeric, lemon juice, sugar, salt, and water. The warm cooked white rice was served on the side.
Accompanied dishes
When I serve kubba hamuth, I like to pair it with a few complementary dishes to create a balanced and flavorful meal. Here are some dishes that I recommend:
- Mujadara: This lentil and rice dish is a staple in Middle Eastern cuisine and pairs perfectly with this dish. The earthy flavors of the lentils and the fragrant spices in the dish complement the rich flavors of kubba hamuth.
- Ful medames: This Egyptian dish made with fava beans is a great addition to any meal featuring kubba. The creamy texture of the beans and the smoky flavors of the dish balance out the savory and slightly spicy flavors of kubba hamuth.
- Shakshuka: This Israeli dish of eggs poached in a spicy tomato sauce is a great way to add some variety to your kubba meal. The tangy and slightly sweet tomato sauce pairs well with the rich and savory flavors of the kubba.
- Fatayer: These savory pastries filled with spinach, cheese, or meat are a great side dish to serve with the kubba. The flaky pastry and flavorful fillings add some texture and variety to the meal.
Ingredients:
Beet
- 1 1/2 pounds of fresh beets (roasted)
Kubba:
- 1 1/2 cups of white rice
- 2 1/2 cups of water
- 1 tsp of kosher salt
- 1/2 lb. of ground chicken
- 3/4 cup of chopped small onion
- 2 tbsp of finely chopped cilantro
- 1/4 tsp of black pepper
- 2 tbsp of vegetable oil
Beet stew
- 2 tbsp of vegetable oil
- 3/4 cup of chopped small onion
- 1/4 tsp of ground turmeric
- 1/3 cup of fresh lemon juice
- 1 tbsp of granulated sugar
- 1 tsp of kosher salt
- 10 cups of water
- 4 cups of warm cooked white rice
How to Make Kubba Hamuth?
Beet roasting
- First, wash the beets and wrap them in aluminum foil. Then, put the foil package on a baking sheet and bake it for about an hour until the beets are soft when you poke them with a fork. Next, open the foil and let the beets cool for around 10 minutes. After that, rinse the beets under water and peel off the skin using your fingers. Cut the beets in half slice them into pieces that look like half-moons and put them in the fridge. They’ll stay good for up to three days.
Making the kubba
- Put rice, water, and a 1/2 tsp of salt in a medium-sized pot. Turn up the heat until it starts boiling. Once it’s boiling, cover the pot, turn the heat down low, and let it cook for about 15 minutes until the rice is ready. After that, take off the lid and let the rice cool. Then, move the rice into a food processor and blend it until it becomes a sticky paste.
- To make the filling, mix chicken, cilantro, onion, 1/2 tsp of salt, and pepper in a bowl. Have a small bowl of water nearby, wet your hands, and rub some oil on a baking sheet with edges. Now, take a big spoonful of rice paste in your hand and shape it into a ball. Flatten the rice with your fingers so it’s really thin but doesn’t tear. Put a little filling in the middle of the rice circle, fold the sides up over the filling, and pinch the edges to seal it. Gently roll the dumpling between your fingers to make it smooth and ensure there are no holes or cracks. Place the dumplings on the oiled baking sheet. Keep doing this until you’ve used up all the rice paste and chicken filling, making about 40 dumplings.
Finishing the soup
- In a big pot, warm up some oil over medium heat. Toss in the onion and turmeric, and stir them around until the onion gets soft. This usually takes about 5 minutes. Then, pour in the sugar, lemon juice, water and salt. Let everything come to a boil. Add the sliced beets, put a lid on the pot, and turn the heat down to low. Leave it to simmer for 10 minutes.
- Next, take the lid off the pot and carefully put the dumplings into the soup. Turn down the heat to low, cover the pot, and let the dumplings cook, which should take about 10 minutes. Be gentle and don’t stir the dumplings because they’re delicate and might break if you do. Now, taste the stew. It should have a slightly tangy and sweet flavor. If it’s not quite right, add more lemon juice, sugar, or salt to adjust the taste. Finally, scoop about 1/2 cup of warm rice into each soup bowl and pour the soup and dumplings on top. Serve it immediately.
Variations of Kubba Hamuth
As I explore the world of Middle Eastern cuisine, I am fascinated by the many variations of Kubba Hamuth that I have come across. This traditional dish is made with a bulgur wheat shell and filled with a spiced ground meat mixture. Here are some of the variations I have encountered:
- Kubba Labania: This variation of kubba hamuth is made with a yogurt-based sauce and is popular in Iraq. The dish is typically served with rice and garnished with fresh herbs.
- Kubba Mosul: Originating from the city of Mosul in Iraq, this variation is made with a rice shell and filled with spiced ground meat and onions. It is typically served with a tomato-based sauce.
- Kubba Halab: This Syrian variation of this dish is made with a bulgur wheat shell and filled with a spiced meat mixture that includes pine nuts and raisins. It is often served with a tangy pomegranate sauce.
- Kubba Bamia: This Lebanese variation is made with a bulgur wheat shell and filled with spiced ground meat and okra. It is typically served with a tomato-based sauce and rice.
Interesting Facts
Kubba hamuth is a traditional Iraqi dish that has been enjoyed for generations. Here are some interesting facts about this delicious meal:
- It is typically made with a filling of ground beef or lamb, onions, and spices, which is then wrapped in a shell made of bulgur wheat and semolina.
- The dish is often served with a tangy tomato sauce, made with tomatoes, onions, garlic, and a variety of spices.
- This is a popular dish during the Muslim holiday of Eid al-Fitr, which marks the end of Ramadan.
- The word “kubba” comes from the Arabic word for ball, which refers to the shape of the dish.
- There are many different variations of kubba, including vegetarian versions that use a filling of potatoes, onions, and spices.
- It is often served as an appetizer or snack, but it can also be eaten as a main course.
- The dish is known for its unique texture, which is crunchy on the outside and soft and flavorful on the inside.
Conclusion
In conclusion, kubba hamuth is a delicious and unique dish that is worth trying if you enjoy Middle Eastern cuisine. The combination of rice, ground beef, and spices creates a flavorful and satisfying meal that is perfect for any occasion.
One of the great things about it is its versatility. It can be served as an appetizer, a main course, or even as a snack. It can be fried or baked and can be served with a variety of sauces and dips.
If you are looking for a new and exciting dish to try, I highly recommend giving kubba hamuth a try. It is easy to make and is sure to impress your friends and family. So next time you are in the mood for something different, give it a chance – you won’t be disappointed!
By the way, kubba hamuth goes well with samoon bread.
Get the recipe now (by clicking the image below):
