Kubbeh Bamya
Kubbeh Bamya is a comforting Middle Eastern dish that marries tender semolina dumplings with a rich, tangy okra stew. These delicate kubbeh, filled with aromatic spiced meat, are simmered to perfection in a vibrant tomato-based broth infused with garlic, coriander, and cumin. The addition of fresh okra lends a unique texture and authentic flavor, while a splash of lemon juice brightens every bite. Served alongside fluffy rice or warm flatbread, this hearty and satisfying meal is a celebration of traditional flavors and wholesome ingredients. Perfect for family dinners or special gatherings, Kubbeh Bamya is an impressive dish that showcases the art of slow cooking and bold spice blends.
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Recipe Information
Ingredients
- 300 grams Fine semolina
- 200 milliliters Water (for dough)
- 1 teaspoon Salt
- 250 grams Ground beef or lamb (for dumpling filling)
- 1 small Onion (finely chopped, for dumpling filling)
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons Vegetable oil (for sautéing)
- 500 grams Fresh okra (trimmed)
- 3 tablespoons Olive oil (for stew)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes (canned or fresh)
- 1 liter Water or beef broth
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt (for stew)
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Prepare the dumpling dough: In a large bowl, mix the semolina, water, and 1 teaspoon of salt. Knead until a smooth and pliable dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
Make the filling: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Add the ground beef or lamb, ground allspice, and cinnamon, and cook until the meat is browned and fully cooked. Remove from heat and let the filling cool slightly.
Form the kubbeh dumplings: Wet your hands with water to prevent sticking. Take a small amount of the rested dough (about the size of a golf ball) and flatten it into a thin disc. Place about 1 teaspoon of the meat filling in the center, then carefully pinch the edges together to seal and form into a ball or oval shape. Repeat with the remaining dough and filling.
Prepare the okra stew: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, coriander, cumin, salt, black pepper, and water or beef broth. Bring to a gentle boil.
Add the okra: Once the stew is boiling, add the trimmed okra and stir gently. Cover the pot and let it simmer on low heat for 20 minutes.
Cook the kubbeh in the stew: Carefully add the prepared kubbeh dumplings into the simmering stew. Cover the pot again and let the dumplings cook for 25-30 minutes. Avoid stirring too vigorously to prevent the kubbeh from breaking.
Finish with lemon juice: Add the lemon juice to the stew and adjust the seasoning with additional salt or pepper, if needed. Let it simmer for another 5 minutes.
Serve: Garnish with fresh chopped cilantro and serve hot with steaming rice or warm flatbread on the side.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
