Kubbeh
“Semolina dumplings filled with spiced meat, often served in soup.”
Semolina
ground meat
Spices
Onion
Broth
Finely Ground MeatWhere it comes from
Kubbeh is a traditional dish of Iraqi and Kurdish Jews, brought to Israel by immigrants and served in many homes and restaurants.
On the Palate
How it's made
5 steps · Show ↓45 min active · 15 min waiting
How it's made
5 steps · Show ↓- 15 min
Combine the cracked wheat with warm water in a bowl and let it sit until the grains absorb the water and soften. This should take about 20 minutes.
- 210 min
In a large bowl, mix the soaked cracked wheat with finely ground meat, semolina, and spices. Knead the mixture until smooth and cohesive, like a dough.
Watch outEnsure the mixture is smooth and cohesive — any lumps will make shaping difficult.
- 310 min
Shape the mixture into ovoid forms, about the size of an egg. Use wet hands to prevent sticking as you work.
- 45 min
In a pot, bring the broth to a simmer over medium heat. Gently add the kubbeh, ensuring they are submerged in the broth.
- 515 min
Simmer the kubbeh in the broth until they are cooked through and tender, about 15 minutes. The kubbeh should float to the surface when done.
Watch outMake sure the broth stays at a gentle simmer — a rolling boil might break the kubbeh apart.
