Kubba hamuth

Method

1. 1 Soak the broken wheat for 1 hour, then knead it into a sticky, pliable dough.
2. 2 Sauté minced lamb with onions, baharat, and raisins to make the filling.
3. 3 Wrap the filling in the dough, then roll it into a ball and gently flatten it.
4. 4 Boil water with tamarind juice, tomato sauce, and diced radish to make a sour soup.
5. 5 Drop the meatballs into the simmering broth, not the boiling water, as the meatballs will disintegrate.
6. 6 Cook for 45 minutes until the dough becomes translucent and the broth thickens slightly.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace steps 5–6: arrange the dough balls in a single layer in the broth, cook under low pressure for 15 minutes, then release pressure naturally for 10 minutes; this reduces cooking time by about 20 minutes compared to the usual 45 minutes. The dough balls will be translucent and soft to the core without needing to constantly monitor the heat, but they must be left undisturbed when opened to prevent tearing. The tamarind juice and radish from step 4 are still cooked beforehand.