Name: Dumplings (Kubba)
Cuisine: Iraqi
Ingredients: Simmer the kubba in the soup gently for 10–15 minutes, stirring from time to time, until the dough is cooked.; With wet hands, take a walnut-sized piece of the kubba mix and mould into a flat disc in the palm of the hand.

Preparation info

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Dumplings are a feature of most peasant cooking, being an excellent and inexpensive way of extending – and adding interest to – all sorts of dishes, particularly soups and stews. Usually called “kofta” in the Arab world and the Indian subcontinent, we called them “kubba” (from the Arabic for ball-shaped), while the Syrians know them as “kibbeh”, and the Egyptians as “kobeba”.