Kubba Bamia

Kubba Bamia Recipe - A Delicious Iraqi and Israeli Dish

Region / culture: Iraq, Israel | Preparation time: 45 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Kubba Bamia is a traditional Iraqi dish that combines dumplings filled with spiced ground beef with a flavorful okra stew. This dish is hearty, comforting, and full of delicious Middle Eastern flavors.

History

Kubba Bamia has been a staple in Iraqi cuisine for generations. It is a dish that is often prepared for special occasions and family gatherings. The combination of tender dumplings and savory okra stew is a favorite among many Iraqi households.

Ingredients

Kubba

1 lb (454 g) fine semolina
salt
1 lb (454 g) lean ground beef
1 large onion, ground (sprinkled with salt and left to draw out its bitter juices)
2 dried limes
pepper
flour

Okra Stew

1 large onion, chopped
2 tbsp oil
2 garlic cloves, minced or crushed in a press
3 oz (85 g) tomato paste
A small bunch of celery leaves, chopped (0.25 cup)
A small bunch of flat-leafed parsley or cilantro, chopped (0.25 cup)
juice of 0.5 lemon or a 1 dried lime
1 tsp sugar
salt and pepper
2 lb (907 g) small young tender okra

How to prepare

Kubba

For the dumpling shell, place the semolina in a bowl with 0.5 tsp of salt. Gradually add water, 1 tbsp at a time, until a firm paste is formed. Knead the mixture with your hands until it becomes doughy and elastic.
For the dumpling filling, combine the meat, onion, dried limes (ground finely in a food processor), and a little pepper.
Dust your hands with flour to prevent sticking. Take a walnut-sized lump of semolina dough, roll it into a ball, and flatten it thin in the palm of your hand.
Place a teaspoon of filling in the center of the flattened dough. Bring the edges of the dough up over the filling and seal the gap. Shape the dough into a ball and roll it in flour to prevent sticking.
Repeat the process with the remaining dough and filling, arranging all the dumplings on a plate.

Okra Stew

In a large saucepan, fry the onion in oil until golden. Add the garlic and continue frying until it begins to color.
Add the rest of the ingredients and enough water to cover the dumplings when they are added.
Bring the mixture to a boil and simmer for a few minutes. Gently drop in the dumplings. They will remain submerged until cooked, which should take about 25 minutes. The dumplings are done when the semolina becomes soft and they begin to float. If any dumplings stick to the pan, gently release them from the bottom and sides.
Add the okra stews (bamia) to the kubba soup.

Variations

Substitute ground lamb or chicken for the beef in the dumpling filling.
Add diced tomatoes or bell peppers to the okra stew for extra flavor and color.

Cooking Tips & Tricks

Make sure to seal the dumplings well to prevent the filling from leaking out during cooking.

- Use young, tender okra for the stew to ensure a nice texture.

- Adjust the seasoning of the stew to your taste preferences by adding more or less pepper and dried lime.

Serving Suggestions

Serve Kubba Bamia hot with a side of rice or flatbread. Garnish with fresh cilantro or parsley for added flavor.

Cooking Techniques

Boil the dumplings until they float to the surface, indicating that they are cooked through.

- Simmer the okra stew until the okra is tender and the flavors have melded together.

Ingredient Substitutions

Use cornmeal or breadcrumbs instead of semolina for the dumpling shell.

- Use chicken or vegetable broth instead of water for a richer stew.

Make Ahead Tips

You can prepare the dumplings and stew ahead of time and store them separately in the refrigerator. Combine and reheat before serving.

Presentation Ideas

Serve Kubba Bamia in individual bowls, garnished with a sprinkle of sumac or paprika for a pop of color.

Pairing Recommendations

Pair Kubba Bamia with a fresh salad or pickled vegetables for a balanced meal. A side of yogurt or tahini sauce complements the flavors well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Kubba Bamia is a good source of iron, vitamin C, and vitamin A.

Alergens

Contains wheat (semolina) and soy (oil)

Summary

Kubba Bamia is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Kubba Bamia is a delicious and comforting dish that brings together the flavors of spiced beef dumplings and savory okra stew. With a good balance of nutrients and a rich history, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a rainy day in Baghdad, and I had taken refuge in the cozy kitchen of my dear friend, Fatima. She was a talented cook and had invited me over to learn how to make a traditional Iraqi dish called Kubba Bamia. As I watched her deftly mix the ingredients and shape the kubba, I knew that I was witnessing something truly special.

Fatima had learned the recipe from her own grandmother, who had passed it down through generations. She explained to me that Kubba Bamia is a dish made of ground meat, rice, and spices, wrapped in a coating of rice flour and cooked in a flavorful okra stew. It sounded like a labor of love, requiring patience and skill to get just right.

As Fatima guided me through the process, I listened intently and tried to absorb every detail. She showed me how to mix the ground beef with onions, garlic, and a blend of aromatic spices like cumin, coriander, and cinnamon. We then formed the mixture into small balls and coated them with a thin layer of rice flour to create the kubba.

Next, we prepared the okra stew. Fatima taught me how to sauté onions and garlic until they were fragrant, then add diced tomatoes and okra to create a rich and flavorful base. We seasoned the stew with more spices, including turmeric, paprika, and a hint of cinnamon, before gently placing the kubba into the simmering pot.

As the kubba cooked, the kitchen filled with the tantalizing aroma of spices and savory meat. I could hardly contain my excitement as I watched the dish come together before my eyes. Fatima stirred the stew gently, making sure that the kubba were cooked through and the flavors melded together perfectly.

Finally, it was time to serve the Kubba Bamia. Fatima ladled the stew into bowls and topped each one with a few kubba. The finished dish looked like a work of art, with the vibrant colors of the stew contrasting beautifully with the golden brown kubba. I took a bite and was immediately transported back to my childhood, when my own grandmother would cook for our family with love and care.

That day with Fatima was a turning point for me. I realized that cooking was not just about following a recipe, but about connecting with the past and preserving traditions for future generations. I knew that I had to learn more recipes like Kubba Bamia, to honor the memories of my grandmother and share the flavors of my heritage with others.

Over the years, I have perfected the recipe for Kubba Bamia, adding my own twist to the traditional dish. I have shared it with friends and family, who have all marveled at the rich flavors and comforting warmth of the stew. Each time I make Kubba Bamia, I am reminded of that rainy day in Baghdad with Fatima, and how her love for cooking inspired me to carry on the culinary traditions of my ancestors.

In the end, it is not just about the food itself, but the stories and memories that it evokes. Kubba Bamia is more than just a dish – it is a link to the past, a way to honor the ones who came before us, and a reminder of the power of food to bring people together. And for that, I am forever grateful.