Loading ...Lemon Kubba Dumpling – Kubbat Laymoon Hamid
By: Habeeb Salloum/Arab America Contributing Writer
Kubba being one of the most popular dishes throughout the Arab Middle East is served in a variety of ways. Raw, baked, fried, or even boiled, its mixture of ingredients with the main ingredient being burghul, have contributed to its important status.
This version stands out from among the many types of kubba dishes. Here we have kubba ‘dumplings’ boiled in a lemon-based sauce. It definitely serves its purpose as a hearty main dish especially during the cold winters.
I remember as a youth, how I waited in anticipation for my mother to make this delicious dish.
Serves about 8
Kubba Dumplings
1-pound fresh lean beef or lamb
1/2 cup fine burghul soaked for 15 minutes in warm water, then drained by pressing water out through a fine strainer.
1 medium onion, finely chopped
1 teaspoon salt
1/2 teaspoon crushed dried mint leaves
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
Lemon Dumpling Sauce
1/2-pound lamb or beef, cut into 1/2-inch cubes
2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon black pepper
8 cups water
1 large onion, finely chopped
19 oz can chickpeas, drained
4 cloves garlic, crushed
1/2 cup lemon juice
To make the kubba dumplings, place the 1-pound meat in a food processor and process until well ground, then add remaining ingredients in the kubba dumpling portion and process for a minute longer. Form into marble size balls to make dumplings, then set aside.
Place all the lemon dumpling sauce ingredients, except the lemon juice, in a saucepan and bring to boil, then cover and cook over medium heat for about 30 minutes. Add the kubba balls, then cook for another 40 minutes. Add lemon juice, cover then cook for another 10 minutes or until kubba is well cooked, adding more water if necessary.
Serve hot.
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