Dear TH-camrs, If it’s your first time making Kubba Hamuth, I recommend cutting the recipe in half. The recipe that I have upload it makes 80 pieces of kubba Hamuth.
I avoided kubbeh/kibbeh bc of the burghl(gluten). Whenever I craved it I would make it with mashed up quinoa, it never held well tho. I’m so happpy I found an authentic GF variant of the burghl version!!!! Looks so yummy!!! Iraqi food to the rescue!! I like how you use cream of rice too.
You’re going to love this recipe. I haven’t had a chance to upload a video to make the sauce for it. Please let me know with any specifics parts of the recipe
You’ll need to make a sauce for it. You will need 6 Oz can of tomato paste Half a cup of lemon juice 10 cups of water Zucchini Salt and dry or fresh mint. In a large pot, boil the water, then add tomato paste let it boil for an additional 5 to 10 minutes then you may add the desired amount of kubba. Let it boil for an additional 15 minutes then you could add the rest of the ingredient. Let the sauce thicken on medium to high heat, for an additional 20 minutes then it’s ready to eat.
@@MunasCreativeCooking thank you! I asked my dad to help me and it turned out perfect! I wanted to make much less as a first time so I wouldn’t waste but my ratios were wrong with the meat on the shell!
Dear TH-camrs,
If it’s your first time making Kubba Hamuth, I recommend cutting the recipe in half.
The recipe that I have upload it makes 80 pieces of kubba Hamuth.
This is my favourite food ❤
Mine too, one of the first recipes I learned from my mum.
Very good irq
Thank you
Thank you for sharing👍 you make it look so easy 👏I’m definitely going to try it
Omg I miss this dish so much!!😋 ( smells like chaldo food👍)
تسلم ايديك 👍
شكرًا
It looks perfect👏
MashaAllah,delicious and yummy.♥️💕💕💕
Thank you
I love kubba hamuth💙💙💙
It looks perfect 👏👏
Thank you 😊
Where are the measurement ? How much cream of rice and the meat?
All the measurements are in the description box. If you click on the title, it’s right below it.
Nice sharing thanks
Thank you
Nice sharing!
Thank you
I avoided kubbeh/kibbeh bc of the burghl(gluten). Whenever I craved it I would make it with mashed up quinoa, it never held well tho. I’m so happpy I found an authentic GF variant of the burghl version!!!! Looks so yummy!!! Iraqi food to the rescue!! I like how you use cream of rice too.
You’re going to love this recipe. I haven’t had a chance to upload a video to make the sauce for it.
Please let me know with any specifics parts of the recipe
How do you cook it and with what later?
You’ll need to make a sauce for it.
You will need
6 Oz can of tomato paste
Half a cup of lemon juice
10 cups of water
Zucchini
Salt and dry or fresh mint.
In a large pot, boil the water, then add tomato paste let it boil for an additional 5 to 10 minutes then you may add the desired amount of kubba.
Let it boil for an additional 15 minutes then you could add the rest of the ingredient.
Let the sauce thicken on medium to high heat, for an additional 20 minutes then it’s ready to eat.
Nice
Thank you
Do you pre cook the stuffing??
@@sumafakhoury3159 I do not.
Why do you add baking soda
To keep the mixture together, that way it doesn’t break when you cook it.
👏👏👏👏👏💐💐💐💐
I tried but the shell didn’t come out that great for me :/ I will keep trying! It was my first time
@@marians.scissor let me know what went wrong and I can easily help you to make it work. Most of the time it’s a very simple fix
@@MunasCreativeCooking thank you! I asked my dad to help me and it turned out perfect! I wanted to make much less as a first time so I wouldn’t waste but my ratios were wrong with the meat on the shell!