Soups
Kubba Shorba (Kubba Dumpling Soup)
Ingredients
- 200 g (1 cup) short-grain rice, soaked and ground, or rice flour
- 150 g (5 oz) ground beef
- 1/2 tsp allspice
- 1 onion, chopped
- 2 tbsp tomato paste
- 1.2 litres (5 cups) beef broth
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
Method
- Combine ground rice with a little water and a pinch of salt to form a soft dough for the kubba shell.
- Mix ground beef with allspice and a little chopped onion to make the filling.
- Shape small balls of rice dough around a bit of filling, sealing well into marbles.
- In a pot, sauté remaining onion, then stir in tomato paste and broth; bring to a boil.
- Gently drop in the kubba balls and simmer for 20 minutes until cooked through.
- Stir in lemon juice and parsley just before serving.
Introduction: A comforting soup version of kubba, in which small rice-shelled dumplings are simmered directly in a tangy tomato broth, popular as a hearty one-pot family meal in winter months.
Cultural Background: A comforting soup version of kubba, in which small rice-shelled dumplings are simmered directly in a tangy tomato broth, popular as a hearty one-pot family meal in winter months.
Tips: Wet your hands frequently while shaping the rice dough to prevent sticking and cracking.
Variations: Some regions add diced potato or celery to the broth for extra body. Not authentically vegetarian due to the meat filling.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: Can I use rice flour instead of grinding rice myself?
A: Yes, fine rice flour works well and saves time.
Q: Why do my dumplings fall apart in the soup?
A: The rice dough is likely too wet; add a touch more rice flour to firm it up.
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