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Iraqi Soup Kubbe (Pumpkin)

This recipe is for a form of Kubbe (Kuba/Kube/Kibbe) made in Iraq. My mother was born in Iraq, but forced to flee to Israel as a young child due to the oppression of the Jewish population in that country. This recipe is a recipe my mother recently taught me, but which I used to enjoy as a child when her mother, my grandmother, used to make this for us. There are a number of versions of this recipe, with different flavorings. In this recipe I discuss two types – with Beets and with Pumpkin – both of which are delicious. My husband posted this recipe on his genealogy blog recently, but I’m making it look a little prettier here, and using it as a way to start my own food blog, Ayelet’s Comfort. I hope you enjoy the recipe, and the blog.

Iraqi Soup Kubbe
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Iraqi Kubbe recipe, made with either Beets or Pumpkin, made in a soup that can be served as a soup, or served over a bed of rice.
Ingredients
Dough
  • 3 Cups Farina/Cream of Wheat/Solet
  • 2 tsp Salt
  • 1½ Cup Water
Meat Mixture
  • 1 lb Ground Beef
  • ½ Cup Rinsed, Uncooked Rice
  • 1 Cup Parsely, Finely Chopped
  • 2 Onions (Medium), Finely Chopped
  • 2 tsp Baharat Spice Mixture
  • 2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Black Pepper, ground
Soup Starter
  • 2 Onions, coarsely chopped
  • 2 Tbsp Olive Oil
  • 2 Cups Beets or Pumpkin (cubed)
Soup Flavoring
  • 3 Lemons (Juice of)
  • ½ Cup Tamarind Concentrate
  • ½ Cup Brown Sugar
  • ½ Cup Olive Oil
  • 2 tsp Baharat Spice Mixture
  • 1 tsp Cinnamon
  • 2 tsp Salt
  • 1 Noomi Basra (Black Lemon)
  • 14 Cups Water, approximate
Instructions
Dough
  1. Mix the ingredients and knead until the dough is elastic.
  2. Set aside. The dough needs to sit for 20 minutes, so it's good to do this first.
  3. After checking dough, if it's too wet, you can add some regular flour.
Start the Soup
  1. In a stock pot, add the 2 Tbsp olive oil and chopped onions, and cook the onions until brown.
  2. Add the pumpkin or beets and cook a little bit.
The Meat Mixture
  1. Chop the parsley and onion very fine.
  2. Rinse the rice and then drain.
  3. Mix everything together.
The Soup Flavoring
  1. Mix the ingredients of the soup flavoring together in a bowl, and whisk together. Make sure the tamarind concentrate gets fully mixed together with the other ingredients.
  2. Taste mixture for future reference – if you find the flavor of the final product is not tart enough, or not salty enough, etc. then this is a good point to check and to adjust it in the future.
  3. Add this to the stock pot with the 12 cups of water.
  4. If you can find a Noomi Basra (literally a Basra Lemon, but actually a dried Lime) add it (pierce it or crush it first) – it will add more tart citrus flavor.
  5. Bring to a rapid boil.
Make The Kubbe
  1. If you want you can separate the dough into balls ahead of time, or you can just pull pieces off as you go.
  2. Spread oil on a cutting board and on your hands. Keep a bowl with water near so you can clean your hands as needed. Add more oil to your hands if necessary as you go.
  3. Take a piece of dough and spread on the oiled board into a circle about 3 inches across.
  4. Add meat to the middle.
  5. Pull up the sides of the dough around the meat and press together.
  6. Roll the ball in your hands to make round.
  7. Repeat until you finish the kubbe balls. Makes about 34 balls.
Put It All Together
  1. Make sure the soup is up to a rapid boil.
  2. Add the kubbe balls one at a time into the boiling soup. Make sure the soup is boiling when you add each ball, as adding the kubbe balls will bring down the temperature each time. So add them quickly, but wait before adding each one if the soup is not boiling.
  3. Stir the pot occasionally, and cook for about half an hour.
  4. Taste one kubbe ball to make sure it's cooked through.
  5. Serve over a bed of rice, or in a bowl as soup.

 

 

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6 Responses to Iraqi Soup Kubbe

  1. MM says:

    Hello, liked your recipe. Jewish food looks tasty, although I have never tasted it all my life. I am a lady who collects recipes from all cultures, what a good way to unite people! Please write to me so we can exchange recipes, etc. My e-mail is mymmasood@hotmail.com.

    ‘Bye.
    M

    • Ari says:

      This recipe is “jewish” yes, but it is also a popular dish/combination of ingredients that has been made throughout the middle east… Stews like this, have been being prepared for THOUSANDS of years well before even “BC” times. ENJOY! <3

  2. Dalia says:

    Hi there, I’m trying to find the nutritional information for kubbe in tomato soup, but haven’t been very successful in doing so. Would yo be able to help? Thanks, Dalia.

  3. Jimmie Aranda says:

    You can buy a program, not very expensive, that allows you to add ingredients; after which you can print out nutritional information. I have one, but I’ve had it a long time and don’t remember where I got it.

  4. Ari says:

    This is amazing!!!! Thank you for sharing this!!!! My dad was also an iraqi jew, who fled to israel in the 1950s. He used to make this for my sisters and I when we were children, and this is nearly the exact recipe that he made for us! He sometimes added additional veggies along with pumpkin (possibly ocra, cauliflower, eggplant, potato basically whatever we had – or was on sale at the store lol)….. also I think his sauce was tomato based, and possibly almonds in the meat mixture also! Thank you for sharing this though, one of my favorite dishes <3

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