It's Sooo Good! | Kubbe Basal in Cardamom Tomato Soup Recipe

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It's sooo good! > Recipes > Kubbe Basal in Cardamom Tomato Soup

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Kubbe Basal in Cardamom Tomato Soup

I'll tell you what you can put there :
  • 2 cups of semolina + water for shell
  • 1 pound ground meat
  • Handful of fresh parsley, chopped
  • 6 cups of water for the soup
  • 1/2 onion, diced
  • 6 tablespoons tomato paste
  • 1 tablespoon of olive oil
  • Spices: cinnamon, cardamom, black pepper, salt, etc. to taste
Click to enlarge
Kubbe Basal Cooking in Soup
Kubbe Basal is one of the easiest and tastiest of the Iraqi kubbes. It can be served in soup, or pan fried (click here for the recipe). This recipe serves 3-4 people.

I'll tell you what you can do :

If you're trying an Iraqi kubbe recipe, you're really becoming Iraqi. This is my granddaughter's favorite dish (#2 is Mac-n-cheese).

Fill a large pot with water and the dissolved tomato paste. Bring to a boil and add some spices to taste (at least 2 teaspoons of cinnamon and several green cardamom pods, as well s salt and pepper). Reduce to a medium heat.

Meanwhile, in a large pan sauté the onions, parsley, and ground meat (beef, chicken or turkey is fine). You'll want to add at least a few teaspoons of cinnamon, as that is the principal flavor in the kubbe basal recipe, and salt and pepper to taste. Cook until the meat is browned and cooked through, and let it cool slightly before working with it further.

The kubbe's outer shell is made with fine semolina and water. Add enough water to the semolina until you can work with it as a pliable dough (see picture Step 1). Flatten out a circle of about 3 inches in diameter, and place a large spoonful of the ground meat mixture in the center (Step 2). Now, this is important—dip your hands in water. With wet hands, fold over the sides to form a closed ball, smoothing the ball and any holes.

Shown above, the kubbe recipe triathalon. It takes practice, so don't be discouraged, and remember that your wet hands are the key to working with semolina dough!

Drop the kubbe into the tomato soup. Repeat until you have made 8–10 kubbe. Allow them to cook on a medium heat for about thirty minutes.

You can enjoy kubbe basal in its cardamom-tomato soup. Or, for a change, you can serve the kubbe pan-fried.


Instead of using ground meat in this kubbe recipe, scramble 2 fried eggs, mix with sautéd onions and parsley, along with the spices. It will be harder to work with this mixture and make a satisfactory kubbe ball, but with sufficient practice it will be sooo good!

Best of luck,


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New! Write a comment about this recipe:

Arni writes: (18 Feb 2015, 15:43)
Dear Moti, Excellent, made the scrambled egg version. Probably made the dough a bit too thick but will get it thinner next time.
Moti writes: (18 Jan 2011, 18:37)
Dear Rachel,

I fill my vegetarian kubbe basal with a mix of scrambled egg, parsley, onion and spices instead of ground meat. Even carnivores can't tell the difference!

rachel writes: (18 Jan 2011, 16:42)
Dear Moti,
Love your receipes. First time i had kubbe soup was last year but now i love it.
A question - if you have vegetarian in the family - what can you fill up the kubbe with instead of meat?
Marshmallow Goat writes: (02 Aug 2008, 14:13)
Dear Moti,
Is semolina requisite for the pastry? Are other flours applicable?
Moti writes: (18 May 2008, 08:28)
Thanks for your message at All I can remember of arooque is a mixture of fried onions, chopped tomatoes, red pepper, garlic ,and black pepper. You add this sauteed mixture to 2 Tsp of flour and 1 egg to make the batter thick like a thick pancake batter and fry it. The other (potato chop) is something we call kubbe poteta. The shell is mashed potatoes with fresh eggs, chopped parsley or cilantro, spiced with curry powder, which makes it very yellow. The filling is diced meat, chopped onions cumin, garlic, and bit if curry powder all cooked together in a frying pan until the water evaporates (about 10 min). Once it's cool, you add fresh parsley or cilantro. Take 2 tsp. of the cooked mixture fill in the potato shell, coat it with fresh egg, and fry it. This is approximately the recipe. I will try to get a more detailed one up. Kubbe poteta is a favorite of mine, but it requires some work and we make it less often at home!


leah writes: (17 May 2008, 05:56)
Dear Moti,
i love this recipe, i lived with an iraqi family for many years and find iraqi cooking is the best, even different from your typical arabic -mid-eastern fair found in most restaurants. i am now married to an iranian and find that i dont much care for most of their cuisine. There is something about the "Iraqi" genre of cooking that is just soooooo deliciously different and subtle at the same time. Sadly for me i have moved away from my iraqi family and as much as i miss them i miss the food :), there are two recipes i remember one is "aroog" (sorry for pronunciation)is was an egg,vegi,flower,milk? mixture and fried.although i am sure not veery healthy but oh soo great. another was i believe something like a mashed potato and meat dolmeh 1/2 dollar size and then delicately fried -we called them potato chop :) are you familiar with these and can post the recipe especially the "aroog" guess i am being very nostalgic from my younger days & missing nana's cooking.
martine writes: (23 Oct 2007, 00:12)
Dear Moti, I found your recipe exciting but poorly explained because of that I probably will not try it .You fail to expain how you make the kubbe outer shell how do you get that dought?
hey moti you sound very friendly!

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