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kubba hamuth

Kubba Hamuth

Kubba Hamuth is a tangy soup mixed with lots of vegetables and delicious dumplings/kubba that are made with cracked wheat and semolina. The kubba are stuffed with perfectly seasoned and cooked ground beef mixture. This dish is very famous in Iraq and Kurdistan region; it is known as (Trshk, طرشك) in Kurdish and (Kubba Hamuth, كبة حامض) in Arabic.
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Course: Main Course, Main Dish
Cuisine: Kurdish Cusines,, Mediterranean
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Author: Jeehan


Kubba Dough:

  • 2 cups cracked wheat
  • 2 cups fine semolina
  • 2 cups water ( at room tempeture)
  • 1 teaspoon salt

Ground beef filling:

  • 800 grams ground beef
  • 1 Medium onion finely chopped
  • ¼ cup paresely finely chopped

Sour Soup:

  • ½ cup oil
  • 1 small onion, sliced
  • 3 carrots,sliced
  • 3 swiss chard stems or celery stems
  • 1 eggplant, sliced
  • ½ cup tomato paste
  • ¼ cup mild pepper paste
  • 1 teaspoon salt
  • 1 teaspoon citric acid
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper
  • 3-4 cups hot water


Kubba Dough:

  • In a large bowl, add cracked wheat (Jareesh), semolina, room temperature water, and salt. Mix it well and set aside for 30 minutes. 
  • Knead the dough for a couple of minutes until a soft dough is formed. 

Ground beef filling:

  • In a large pan, add ground beef on medium heat and cook ground beef until brown. Now add chopped onions and fresh parsley, salt, and black pepper.
  • Cook for five more minutes. Let the ground beef mixture cool down.


  •  Dip your hand in the water and take some dough. Make a ball about the size of a golf ball. Do the same thing with the rest of the dough and place them in a large tray.
  • Make a hole in the middle of the ball with your index finger. Flatten out the sides by rotating the dough ball until the sides are thin. 
  • Add about 2 tablespoon of stuffing and then close the ball. Dip your fingers in water to shape out the ball (Watch the video for instructions). 
  • After you have stuffed and shaped them, lay them in a large tray that can fit in your freezer. Freeze them in the tray, once hardened, transfer them into a ziplock bag. Repeat until you use up all the dough and ground beef mixture. 

Making the soup:

  • In a large pot, on medium heat, add oil, and your chopped vegetables, saute them for ten minutes or until they are soft.
  • Add tomato paste, mild pepper paste, water, salt, citric acid, black pepper, and red peppers.  Mix until all combined. 
  • Add water and your shaped kubba. Simmer on medium heat UNCOVERED for 20-30 or until kubbas are soft. Gently stir it to keep the kubba from sticking to the pot.