Assyrian Dishes © ALL RIGHTS RESERVED. 

Directions

Kubba Hamuth / Meat Dumpling

  • In a bowl place the Semolina, bourgoul, salt and stir
  • Add the Luke warm water and mix
  • Sit for 20 minutes
  • In a frypan brown the onions
  • Add the meat, then dried parsley, salt and pepper
  • Set aside and cool
  • Make a ball from the Semolina mix, flatten and add a spoon of the meat mixture.
  • Close the ball and flatten.
  • Cover and freeze for 1 hour
  • In a large pot add the tomato paste, Swiss chard, onion, carrots, Citric acid, salt and boiling water.
  • Add the dumplings when the stew is boiling
  • Cook on low for 1 hour

4 cups Semolina #2
1 cup Bourgoul #1
1 tablespoon Salt
2 cups lukewarm water

Meat mixture
1/2 kilo Ground beef
1 Onion diced
1 teaspoon Salt
1/2-1 teaspoon Black Pepper
1/4 cup Dried Parsley


Stew
2 x 156ml cans Tomato Paste
1 bunch of Swiss Chard chopped
1 Onion diced
1-2 cups Carrots sliced
1 teaspoon Citric Acid
1 teaspoon Salt
2 litres boiling water

Ingredients