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Recipe Collection

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Kubbeh Hamu (Yellow Kubbeh Soup)

<i>Kubbeh Hamu</i> (Yellow <i>Kubbeh</i> Soup) Related:   Hanukkah, Israel & Middle East, meat, Shabbat, soups, Sukkot, Tu b'Shevat

Prep time: 2 hours + overnight soaking

Cook time: 1 hour

Yield: 20 kubbeh, 6-8 servings of soup

User Rating:
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Rating: 3.0/4 (5 votes cast)

Recipe contributed by Lilly Aziz. Like the red kubbeh soup, kubbeh hamu consists of meat-filled dumplings—these made of semolina and bulgur and closer in texture to fried kibbeh—that are cooked in a rich broth. Yellow kubbeh soup is not as striking as its red version, but equally tasty and a great option for beet haters.

Ingredients

  • Filling
  • 2-3 tablespoons oil
  • 3 large onions, minced
  • 2¼ pounds ground beef
  • ¾ cup parsley, chopped
  • ½ tablespoon salt
  • ½ tablespoon paprika
  • Pinch of black pepper
  • Dough
  • 2 cups bulgur
  • Water
  • 4 cups semolina
  • Pinch of black pepper
  • ¼ cup oil
  • ½ tablespoon salt
  • ½ tablespoon chicken soup powder
  • Soup
  • 2 cups chickpeas, uncooked
  • Water
  • 3 tablespoons oil
  • 1 large onion, minced
  • 6 large celery stalks, chopped into small pieces
  • 4 zucchinis, peeled and cut into large rounds
  • 1 tablespoon turmeric
  • 1 tablespoon chicken soup powder

Preparation

  • First, soak the chickpeas in a pot of water overnight.
  • To make the filling, heat the oil in a medium pan, add the onion and fry until golden-brown. In a medium-sized pot, cook the meat until browned. If there is a lot of grease from the meat, drain and/or rinse the meat. Add the parsley and fried onion to the meat. Stir in spices and cook until the liquid evaporates. Transfer the mixture to a bowl and let cool.
  • To make the kubbeh, soak the bulgur in water for 2 hours. Drain and squeeze out excess water. Add a pinch of black pepper, stir in the semolina and the rest of the ingredients and mix together until it is a workable dough. Separate into 20 balls. Flatten each ball, placing a large spoonful of the meat mixture in the center and closing the dough around the meat. Refrigerate the balls until the soup is ready. (The kubbeh can also be frozen on a baking sheet at this point. Once frozen, transfer to an airtight container. To cook, add frozen kubbeh to hot soup. You may need to cook them for a few extra minutes.)
  • For the soup, drain the chickpeas. Return them to the pot, cover with water reaching almost twice as high along the sides of the pot and cook over medium heat for 1 hour, until tender. Meanwhile, heat the oil in a pan. When hot, add the onion and fry until golden-brown. Remove from heat and cool. Add the celery, zucchini, fried onion, spices and kubbeh to the pot, making sure not to crowd them. Pour in additional water if necessary so there is at least half a pot of water. Cover and cook over medium heat for 40 minutes.

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