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

Directions

Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

Vegetarian Kubba Hamuth 

• ​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)​