• To make the Filling:
  • On high heat add the olive oil in a frypan
  • Add the spring onions
  • Add the mushrooms & fry together
  • Add the salt & pepper & mix together
  • Add the baby spinach
  • Add the lemon juice
  • Add the parsley & mix together
  • Turn off the heat
  • Place in a bowl & set aside to cool down
  • To make the Dough:
  • In a bowl add the bourghoul, semolina & salt
  • Mix together
  • Add the water gradually
  • Mix together with your hands
  • Dip your hands in cold water
  • ​Take a small ball of dough
  • Roll into a ball
  • ​Make a indent in the middle
  • ​Keep pressing on the side to make a wider hole
  • Place a spoonful of the filling in the shell
  • ​Join the shell together
  • ​Shape into a pattie
  • To make the Stew:
  • In a large pot add the tomato paste, swiss chard, onion, carrots, citric acid, salt and boiling water.
  • ​Cook for 20 minutes covered
  • Add the kubbeh one at a time in the stew
  • ​Cook covered for 40 minutes on low heat (until the kubbeh float on top)

Vegetarian Kubba Hamuth 


Assyrian Dishes © ALL RIGHTS RESERVED. 


Dough Ingredients
1 cup Fine Bourghoul
1 cup Semolina #2
1 teaspoon Salt
1/2-1 cup Lukewarm Water

Filling Ingredients
142gms Baby Spinach
227gms Mushrooms (chopped)
1 cup Parsley (chopped)
3 sprigs Spring Onions (sliced)
3 tablespoons Light Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Salt
1/2 teaspoon Black Pepper

Stew Ingredients
1 bunch Swiss Chard (chopped)
1-2 cups Carrots (chopped)
156mls Tomato Paste
1 Onion (diced)
1 teaspoon Salt
1 teaspoon Citric Acid

8 cups Boiling Water