By Nawal Nasrallah

It’s Soup Time!

Kubbat Hamud Shalgham

كبة حامض شلغم

Stuffed Rice Dough
Simmered in Cream of Turnip and Swiss Chard Soup


This is the mother of all kubbas. I am using the expression in the medieval sense, which is ‘the best of.’ I imagine, had 10th-century al-Warraq, author of Kitab al-Tabeekh (كتاب الطبيخ), known this dish, he would have called it ‘um al-kubab.‘ Actually, one of the recipes in his book came that close to creating such a dish. In a shaljamiyyarecipe (white stew with turnips), turnips were cooked in white sauce thickened with crushed chickpeas, ground almonds, milk, and rice. Lean …read more