Hamusta Soup Food

HAMUSTA SOUP

Hamusta Soup image

This is an Iraqi Kurdish soup that is very popular in Israel.

Provided by Linda

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
2 small zucchini, quartered lengthwise and thickly sliced
2 small carrots, peeled and sliced into rounds
1 large potato, peeled and cut into cubes
1 head garlic, cloves peeled and lightly smashed
9 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon salt
6.3 cups water

Steps:

Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 22.4 g, Fat 0.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 1270 mg, Sugar 5.2 g

KURDISH KUBBEH KHAMOUSTAH

Kurdish Kubbeh Khamoustah image

Make and share this Kurdish Kubbeh Khamoustah recipe from Food.com.

Provided by Stacia_

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup matzo meal
1 1/2 cups semolina (solet in hebrew )
1 cup water
1 teaspoon salt
1 lb beef
oil (for frying)
salt, & peppper
6 -7 garlic cloves
10 chopped scallions (green and white parts)
olive oil
2 bunches swiss chard, chopped pazzi (blettes in french, swiss chard in english)
lemon juice
salt

Steps:

Fry the meat cut in small piece, in a small amount of oil.
Grind preserving the texture (not like ground meat).
Prepare the dough for the koubbebot, by mixing all ingredients.
Wet your hands, and shape walnut size pieces of it, like a thin.
circle, fill with 1 tsp of meat and seal.
At this stage, you can freeze the kubbeh patties.
Heat the oil, fry the garlic until gold, add the scallions and the.
pazzi mix well.
Cook about 10 minutes.
Cover with water and continue to cook.
I usually replace the salt with some soup powder.
When almost done add lemon juice and lemon salt to taste.
Add the koubbebot to the boiling soup, and continue cooking about 15.
minutes.

Nutrition Facts : Calories 1155.7, Fat 82.1, SaturatedFat 33.7, Cholesterol 112.4, Sodium 1033.6, Carbohydrate 80.3, Fiber 7.3, Sugar 3.1, Protein 24.4

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