Kubbeh Bamia

Kubbeh Bamia

Kubbeh bamia combines semolina and meat dumplings with a sauce of tomatoes and okra (bamia). Okra and tomatoes are common in Iraq and in Kurdistan; this version is documented in Israel as Kurdish home cooking, without claiming regional exclusivity.

Prep time: 1 hour · Cooking: 1 hour · Yield: 24 kubbeh · Difficulty: challenging

Keep the okra whole

The natural slime of okra thickens the sauce, but cutting the pod and vigorous stirring release too much of it. Trim only the tip of the stem, use a wide pot and shake it after adding the kubbeh. The tomatoes need to reduce before the okra goes in, so that the pods cook in a concentrated sauce rather than in thin water.

Ingredients

• 600 grams semolina, 420–480 ml water and 2 teaspoons salt for the shell
• 700 grams ground beef, 2 chopped onions, 2 tablespoons oil, 1 teaspoon baharat and 1/2 teaspoon pepper for the filling
• 800 grams small fresh or frozen okra
• 2 chopped onions, 4 cloves garlic
• 3 tablespoons oil, 150 grams tomato paste, 800 grams crushed tomatoes
• 1.2 liters water, 80 ml lemon juice, a tablespoon of sugar, salt and paprika

Choosing ingredients and substitutes

Israeli frozen okra works perfectly and should not be thawed. With fresh okra, trim only the tip of the stem without opening the pod. Cutting deep releases more slime.

Method

1. Fry the two filling onions in 2 tablespoons of oil, add the beef and spices and cook until no pink liquid remains; cool. Knead the semolina, salt and 420 ml of water, adding water gradually until the dough is pliable, form 24 shells and fill them. Chill for 20 minutes.
2. Fry the onion, add the garlic, tomato paste and paprika and fry for two minutes.
3. Add the tomatoes, water, lemon juice, sugar and salt and cook for 15 minutes.
4. Add the okra and cook for 10 minutes without aggressive stirring.
5. Slide the kubbeh into the pot and cook at a gentle simmer for 35–40 minutes. Shake the pot.
6. Check that the meat reaches 71 degrees Celsius and let stand for 15 minutes to thicken.

Nutrition facts and calorie estimate

Variations and tips

• Don’t stir with a spoon once the kubbeh are in.
• Large, fibrous okra is less suitable; choose small pods.
• The sauce thickens overnight and keeps for 4 days.
• The acidity of tomatoes varies by season and brand; adjust the lemon and sugar only after 20 minutes of cooking.
• If you use fresh okra, choose pods that snap easily. A pod that bends without snapping will usually be fibrous even after cooking.

Summary

This is kubbeh in a sauce, not a soup: thick tomatoes and whole okra around the dumplings. A serving is about 560 calories. See fried kubbeh and Kurdish cuisine.