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Meat, Maghreb and Middle East

Kubba hamudh with rice

Kubba hamudh is an Iraqi dish made of rice balls stuffed with beef, simmered in a tangy broth with chard, turnips, and lemon. For 4 people, it takes 1 hour 40 minutes, rated medium difficulty, at about €3.00 per person. The key to success is the rice dough, which needs to stay elastic so it seals properly around the filling.

This Sunday, we're tackling Iraqi kubba hamudh, rice balls stuffed with meat in a tangy chard and turnip broth.

Kubba hamudh with rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kubba hamudh surprises with its contrast. The rice ball, soft and slightly sticky, hides a beef filling seasoned with turmeric and parsley. Around it, the broth turns tangy thanks to lemon and tomato paste, balanced by the sweetness of turnips and the slight bite of chard stems. It's a dish you eat with a spoon, trying to keep the balls whole as long as possible.

This is a Sunday recipe, the kind that takes time but no complicated technique. The steps follow one another calmly, cooking the rice, making the filling, shaping the balls, then the broth. If you're having guests over or want to cook something different from your usual routine, this is the occasion. Mon Chou guides you step by step so the rice dough doesn't fight you.

The ingredients

4 people

Pantry

  • Round riceoften in the pantry 300 g
  • Potato starchoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 300 g

Fruits and vegetables

  • Onion 2
  • Parsley 1 bunch
  • Chard 400 g
  • Turnips 2
  • Lemon 2

The step by step recipe

  1. Cook 200 g of rice in plenty of salted water until very tender, then blend it with the starch into a smooth dough. 25 min

    The dough should be elastic, add a bit more starch if it's too sticky.

  2. Sauté one chopped onion with the beef, parsley, half the turmeric, salt, and pepper to make the filling. 10 min

    Let the filling cool completely before stuffing the balls.

  3. Shape balls of rice dough, hollow them out, stuff them, then press them closed.

    Keep the balls on an oiled plate so they don't stick.

  4. Sauté the other onion, add the tomato paste, diced turnips, sliced chard, the rest of the turmeric, and 1.5 liters of water, then bring to a boil. 20 min

    Separate the chard stems from the leaves, they cook at different rates.

  5. Drop the balls into the broth with the lemon juice, let simmer gently, and serve with the remaining cooked rice. 25 min

    Don't stir them, shake the pot instead.

Our tips to get it right

  • Use round rice, the kind used for risotto or sushi, it sticks better than long grain rice when forming the dough.
  • Make the filling and let it cool completely before stuffing the balls, otherwise it softens the rice dough and makes shaping harder.
  • Taste the broth before serving and adjust the tanginess with a bit more lemon juice if needed, since lemons vary in acidity.

The variations

  • Swap the ground beef for ground lamb for a flavor closer to traditional Iraqi versions.
  • For a vegetarian version, replace the meat with cooked red lentils mixed with sautéed onions, well drained before stuffing.
  • To save time, shape smaller, unstuffed rice balls, plain style, and add them directly to the broth.

What to serve it with

  • Extra lemon wedges at the table
  • Flatbread for soaking up the broth
  • A cool cucumber salad

Storage

Store the rice balls and broth separately or together in a sealed container in the refrigerator for up to 2 days. You can freeze raw stuffed rice balls on a tray before transferring them to a bag, and cook them straight from frozen in boiling broth. Reheat gently on the stove so the balls don't break apart.

Questions about this dish

Why does the rice dough stick to my hands?

Cooked rice releases starch, which makes the dough sticky. Wet your hands with cold water before shaping the balls, that's usually enough to fix it.

Can you make the rice balls ahead of time?

Yes, you can shape them the day before and keep them covered in the fridge on an oiled plate. Take them out a bit before cooking so they're not too cold when they go into the broth.

How do you keep the balls from breaking apart while cooking?

Never stir the broth with a spoon, gently shake the pot instead. Also press the edges of the rice dough firmly closed before dropping the balls into the water.

Can you use a different rice than round rice?

Round rice is best because it releases more starch and forms a dough that's easier to work with. Long grain rice gives a crumblier dough that's harder to seal around the filling.

How long does it take to make a kubba hamudh with rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kubba hamudh with rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kubba hamudh with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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