MidEastChef
  • Home
  • Recipe Collection
  • Middle Eastern and Chaldean Recipes Blog
  • Spice Rack
  • Submit Recipes
  • Contact Us

Kubba Hammoth

2/9/2015

23 Comments

 
Picture
Picture
Picture
Picture
​We are excited to bring you one of our most requested recipes. This recipe is a lot of work but well worth the effort.
This recipe makes about 50 pieces of kubba which is enough for 2 meals for about 4 to 5 people.

Please note the ingredients and instructions are separated into three different parts. If you are only making the kubba now and not the stew, you only need the first two parts. If you are making the kubba and the stew now, you will need all three parts.

Meat Mixture Ingredients
2 tablespoons oil
1 large onion diced
1 1/2 teaspoons of salt (or to taste)
2 teaspoons baharat/middle eastern spice blend
1/2 teaspoon ground black pepper (optional)
1 pound ( equals approx. 2 cups) ground beef – your choice of leanness

Meat Mixture Instructions
  • Using medium heat, heat oil in a pan.
  • Sauté onions until tender.
  • Add beef and spices.
  • Mix well and brown beef. Drain the mixture.
  • Set aside and allow to cool while you make the outside part of kubba.

Outside Part - Paste Ingredients
1 pound (equals approx. 2 cups) ground beef 88%-90% lean
1 teaspoon salt
1 teaspoon baking soda
3 cups of cream of rice plus more if necessary
1/2 cup plus 2 tablespoons cream of wheat also known as farina
1 1/2 cups of ice cold water plus more if necessary

Outside Part - Paste Instructions
  • Add the outside part ingredients in a bowl.
  • Mash and kneed by hand until the paste is smooth and stays together well.
  • Your paste should feel like a grainy play-dough. You can tell if it is the right consistency by making a small ball in your hand and then flattening into a circle by pressing into your hands. If you lift up the edges and the circle stays together well and doesn’t fall apart on the outside edge it should be good. If the outside of the edges are cracking, add a tablespoon of water to the bowl and knead some more until it is the right consistency. Repeat if necessary.
  • Take half of the paste and put it in the refrigerator until you are ready to work with it. It is easier to work with when cold.
  • Set aside a bowl of ice water.
  • Dip hands in the water so that the paste doesn’t stick to your hands.
  • Take a piece of the paste about a little more than a tablespoon thick or a little smaller than a golf ball.
  • Roll into a ball between your hands.
  • Push your thumb in the middle of the ball and rotate between thumb and forefinger of both hands until it is a thin disc.
  • Put a teaspoon of the cooled meat mixture in the middle. Pull sides of the disc up while simultaneously pushing the meat down. Close by pinching the edges together. Press between palm and fingers of other hand and rotate to make a disc. Patch any holes if necessary by either moving some of the paste from your disc or by getting more paste. Repeat until all of your paste is used.

You can cook your kubba now or your can freeze for future use.

If freezing, line a tray with wax paper or plastic wrap. Set the kubba in the tray in a single layer making sure you do not let them touch. When the bottom of tray is full, put another piece of paper on top and set another layer on top. Repeat until your tray is full. Cover and freeze in tray. When they are fully frozen, pry off the paper and insert into a large freezer bag to use for future use.

If you don't want to eat your kubba in a stew, you can bring a pot of water with a tablespoon of salt to a rolling boil. Add the kubba and allow bring to a boil again. Simmer for 30 minutes. Remove from water and serve.

Stew
there are many stews the kubba can be used in. Below is a recipe using carrots and celery. The vegetables can be substituted. Other options are cauliflower, turnips, or english cucumbers.

Ingredients
6 cups water
2 celery stalks sliced
3 carrots sliced
6 oz tomato paste (small can)
4 garlic cloves smashed
1 tablespoon salt
½ teaspoon dried mint
1/2 teaspoon citric acid or juice of one lemon (this can also be to taste)
red pepper flakes to taste

Stew Instructions
  • Boil water.
  • Add vegetables and boil until tender.
  • Add tomato paste and stir until dissolved.
  • Add salt, citric acid or lemon, garlic, and red pepper flakes. (if you are using lemon add at the end of cooking).
  • Add 30 kubba.
  • Bring to a boil again and simmer covered for 30 minutes.
  • Add dried mint and stir. Add more salt and citric acid or lemon if desired.
Picture
Picture
Picture
23 Comments
Sue
2/24/2015 10:27:57 am

Thank you so much for taking the time to post these recipes! They're truly helpful and yummy!!!

Reply
Jenny
4/16/2015 02:57:01 am

I love this site and I'm so glad to see our recipes posted online and accessible to all. THANK YOU!

Reply
Bella
6/13/2016 08:38:54 am

Very simple easy directions.
Thank you.

Reply
Angela
3/3/2017 11:24:00 am

Turned out really good. This site is great, thank you!

Reply
Heather
6/2/2017 01:09:40 pm

Hi, I was wondering if u could add how to do the flat Kubba?

Reply
Mideastchef
2/26/2018 07:44:30 pm

We will have that recipe soon.

Reply
Carol Kassab
2/8/2018 09:52:39 am

I was wondering if you could add the stew with yogurt and barley - keshkee

Reply
Mideastchef.com
2/8/2018 10:02:09 am

Hi. My mom is good at making this. I’m going to talk to her and try to set up time to make it together soon so I can post recipe.

Reply
Amanda
2/26/2018 02:28:43 pm

Hi!! There are so many middle eastern recipes out there but I think the ones you post are the closest to the way my family’s recipes are!! I love them all! Can you please post the recipe for Cauliflower stew? Thank you!!!

Reply
Mideastchef
2/26/2018 07:45:27 pm

Thanks. We will try to post that recipe soon.

Reply
Saad
8/29/2018 11:24:54 am

Thank you for posting these receipts.
They are quite good and delicious.
Really appreciate your efforts for doing this.

Reply
Mideastchef.com
9/8/2018 06:41:34 pm

Thanks Saad for the kind words. We are glad to help keep our traditional cooking alive!

Reply
Pru D'Souza & Saad Said link
1/15/2019 01:07:00 pm

Saad, my husband, has a lot of Iraqi relatives in USA. I am from India so I don't know anything about Iraqi Food. It was such a delight finding your website - my 97 year old mother-in-law has given her blessings for me to cook Iraqi food using your recipes. Thank you so much.

Reply
Karen Gappy
2/28/2019 02:40:28 pm

Perfect! Thank you!

Reply
Aleena ESKHARIA
3/23/2019 11:13:18 am

Hi can you post a recipe for the yogurt version of the stew? 😋 also can i substitute the qheat for more cream of rice?

Reply
Mideastchef
3/24/2019 12:07:33 pm

I’m not sure about substituting the cream of wheat for cream of rice. Maybe make a small portion and see if it works and go from there.

We do have the yogurt stew recipe posted. http://www.mideastchef.com/middle-eastern-and-chaldean-recipes-blog/kishkkubba-and-barley-in-yogurt-sauce

Reply
Kathy Palazzola
3/29/2019 03:10:06 pm

There are so many middle eastern recipes ,but yours are by far the best and closest to my Mom's, which I regret not learning from her now that she's gone ,I just start making what I used to refer to as hard and too much work recipes ,I do rely on my older sister a lot .I do have ma-baseema cookbook, but your recipes are the best easy to follow ,haven't disappoint .
On another note though isn't there another stew for kubba Hammoth that uses dried apricot &dried prunes with meat ? if so can you share please ?
Thank you for taking the time to share .

Reply
Miseastchef
4/2/2019 05:40:50 am

Thanks you! We love hearing how our site helps others.

I will ask around and see if I can get that recipe to list.

Happy cooking!

Reply
Kathy Palazzola
3/29/2019 03:16:00 pm

Sorry I forgot to share my email with you .

Reply
Raman Michael
6/2/2019 08:10:49 am

My Mom used to make it when she was younger, we're Assyrians from Iraq. Your recipe tastes very close to hers. My wife who's from Syria couldn't believe I made it 😂. Thank you so much, this dish was always one of my favorites.

Reply
Mideastchef.com
6/17/2019 04:28:20 pm

Thank you so much for the feedback. Glad to hear the recipe worked well for you.

Reply
Reham Breko
6/17/2019 03:54:31 pm

Do you really use meat for the outside part? I am pretty sure my mom only used meat for the inner part. :)

Reply
Mideastchef
6/17/2019 04:30:30 pm

Yes this recipe uses meat for the outer part. There are other ways to make it so maybe some recipes don’t use the meat?

Reply



Leave a Reply.

Powered by Create your own unique website with customizable templates.
  • Home
  • Recipe Collection
  • Middle Eastern and Chaldean Recipes Blog
  • Spice Rack
  • Submit Recipes
  • Contact Us