Hamousta means sour so plenty of lemon juice needs to be used to make this authentic tasting kubba. This isn’t a strong tasting soup but it is lemony, fresh and filling.
Makes about 20-24 kubba
1/3 teaspoon baharat spice (or cinnamin)
300 grams ground meat (traditionally mince by hand)
½ minced medium onion
25 grams (1/4 cup) finely chopped celery leaves
Combine all the ingredients for the filling. Mix well.
8 cups chicken stock or water
4-5 tomatoes, skin removed, finely chopped or grated (or liquefies them in the food processor, skin and all)
3 tablespoons tomato paste or 50 grams
1 onion, chopped
1-2 celery sticks, roughly chopped
1 bay leaf (my addition)
1 lemon, juice or citric acid
½ teaspoon baharat (or cinnamon)
300 grams pumpkin and/or summer squash, cut into large cubes
Fry onion only until translucent
Add a few tablespoons of tomato paste and fry to release the flavor, add the tomatoes, chicken stock and cook for about 40 minutes or until the tomatoes have blended into the stock, add pumpkin at the last 20 minutes since it softens quickly.
2 cups semolina flour
3/4 cup water
1 teaspoon salt
Combine all ingredients until a dough is formed.
The dough tends to dry out quickly so it best to do one cup at a time. When using uncooked meat it is easier to make the kubba when the dough is more on the soft side (although these tend to break more easily)
Making the kubba
Take a piece of dough the size of a walnut, shape the dough into a ball and with your thumb make a hole for the stuffing. If the dough is soft just push the meat into it and roll the dough around it. For every piece of dough try stuffing with about the same volume of meat. The sides of the shell should be thin, as the dough will expand in the soup. A bowl of water is useful to dip your hands in to keep the dough from sticking. When the soup is boiling add the kubba. Cook for about 20 minutes or until the kubba begin to float. Remember the kubba will disintegrate if cooked too long. Uncooked stuffed kubba can be frozen. To freeze put a tray of kubba in the freezer until frozen to the touch. Take them out and put them in a freezer bag.
For the filling fry one onion until it is very golden brown. Add the ground meat and fry it while breaking lumps with a fork and it has changed colors. Continue cooking until it is well browned. Sometimes garlic is added by my grandmother never used it in her kubba and that is what I am used to.