Entree: Iraq – Marsh Arab Cuisine – كبّة حمّوث ➤ Kubbah Hamūth (Marsh-Arab sour fish–filled bulgur dumplings simmered in a tangy tamarind and tomato broth)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 30 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- Shell (bulgur dough)
- 3 cups (450 g) fine bulgur (cracked wheat)
- 1 cup (140 g) fine rice flour or fine semolina
- 1 tsp (6 g) salt
- 1 to 1 1/4 cups (240–300 ml) warm water, as needed to form a pliable dough
- 1 tbsp (15 ml) vegetable oil (optional, for smoothness)
- Filling
- 1 lb (450 g) firm white fish fillets (carp, mullet, or cod), finely minced
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh mint, finely chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) vegetable oil for sautéing
- Broth and cooking
- 8 cups (1.9 L) water or light fish stock
- 2 cups (400 g) chopped tomatoes (fresh or canned)
- 1/2 cup (120 ml) tamarind paste (or 4 oz / 115 g soaked tamarind pulp strained)
- 2 tbsp (30 ml) pomegranate molasses or 1 tbsp (15 ml) concentrated sour (optional)
- 1 large onion, sliced (about 1 1/2 cups / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2 g) ground coriander
- Fresh parsley and lemon wedges for garnish

Instructions

1. Prepare the bulgur dough: In a large bowl, combine 3 cups (450 g) fine bulgur, 1 cup (140 g) rice flour or semolina, and 1 tsp (6 g) salt. Gradually add 1 cup (240 ml) warm water, mixing and pressing the mixture until it forms a smooth, pliable dough; add up to 1/4 cup (60 ml) more water if needed. Cover and let rest 15–20 minutes.
2. Make the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, then add minced fish and cook just until opaque, 3–4 minutes. Remove from heat and stir in parsley, mint, lemon juice, ground coriander, cumin, salt, and pepper. Allow to cool to handling temperature.
3. Form the kubbah: With wet hands, pinch off walnut-sized pieces of bulgur dough. Flatten each into a thin disk in your palm, creating a cup shape. Spoon about 1 to 1 1/2 tbsp (15–20 g) of the fish filling into the center, then carefully close and roll into an oval or round dumpling, sealing the seams. Repeat to make about 24–30 dumplings.
4. Prepare the broth: In a large pot, heat 2 tbsp (30 ml) oil over medium heat. Sauté the sliced onion until soft, then add minced garlic and cook 30 seconds. Stir in chopped tomatoes and cook 4–5 minutes until they break down. Add 8 cups (1.9 L) water or fish stock, tamarind paste (strained if from pulp), and pomegranate molasses if using. Season with 1 tsp (5 g) salt and 1/2 tsp (2 g) ground coriander. Bring to a gentle simmer and adjust sourness with more tamarind or molasses to taste.
5. Cook the kubbah: Gently lower the dumplings into the simmering broth in batches to avoid crowding. Simmer gently 20–25 minutes until the kubbah are cooked through and firm (they will float and the shells become tender). Keep heat low so the dumplings do not fall apart.
6. Finish and serve: Taste and adjust seasoning. Serve hot in bowls with several kubbah and generous ladles of the tangy tamarind–tomato broth. Garnish with fresh parsley and lemon wedges; accompany with flatbread if desired.