Hubbah is a traditional stuffed semolina dumpling passed down through generations of Cochin Jewish families. Filled with a fragrant mixture of chicken, herbs, potatoes, and spices, then gently simmered in either a golden turmeric sauce or a sweet and sour red sauce, this dish brings together nostalgia, tradition, and evolving flavors. Whether you prepare the classic yellow version or the Israeli-inspired red sauce variation, Hubbah is a comforting and festive centerpiece perfect for Shabbat and holidays.
Why You’ll Love This Recipe
A rich cultural dish with deep family roots
Soft semolina dumplings with a perfectly balanced savory filling
Two sauce options to suit different tastes
Ideal for Shabbat, Rosh Hashana, and special gatherings
Make-ahead friendly and freezer suitable
Comforting, aromatic, and satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Filling Ingredients
4–5 medium onions, finely chopped
6 tablespoons sunflower oil
3–4 hard-boiled eggs, finely chopped
2 whole chicken breasts (about 600 g total)
3–4 medium potatoes (about 500 g), boiled until tender but firm
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh mint leaves, chopped
2 tablespoons vinegar
1 1/2 teaspoons salt (or to taste)
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon turmeric (for seasoning chicken)
1/2 teaspoon black pepper (for seasoning chicken)
1 hot green pepper, finely chopped (optional)
Ingredients for the Dough
1 1/2 cups water
1/3 cup vegetable oil
1 level teaspoon salt
1 1/2 cups fine semolina
1/2 cup plain flour
Ingredients for Yellow Sauce
3 tablespoons oil
1 medium onion, sliced into thin strips
1 medium tomato, sliced
1 small zucchini, sliced
Leaves from 2 celery stalks, chopped
2 garlic cloves, finely chopped
1 green hot pepper, sliced (optional)
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1 tablespoon honey
1/2 cup coconut cream (optional)
Ingredients for Red Sauce
3 tablespoons oil
3 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
2 tablespoons vinegar
2 tablespoons brown sugar
2 1/2 cups water
Directions
Prepare the Filling
Heat 6 tablespoons sunflower oil in a large pot over medium heat.
Add the chopped onions and sauté until golden, stirring occasionally.
Add salt, black pepper, turmeric, cilantro, and vinegar. Stir and remove from heat. Let cool.
Peel the boiled potatoes and cut into very small cubes. They should be tender but not mashed.
Chop the boiled eggs into small pieces.
Season the chicken breasts with turmeric and black pepper.
Heat a small amount of oil in a pan and cook the chicken on both sides until fully done. Cool completely, then cut into very small cubes.
Add the diced potatoes, eggs, chicken, mint, and optional hot pepper to the onion mixture. Mix well and adjust seasoning to taste.
Prepare the Dough
In a small pot, bring water, oil, and salt to a boil.
Reduce heat to low and gradually add the semolina while stirring quickly to prevent lumps.
Stir until the liquid is fully absorbed and a thick mixture forms.
Turn off heat and allow to cool slightly.
Gradually add the flour and knead until a soft, smooth dough forms.
Cover and let rest for 10 minutes.
Shape the Dumplings
Form balls about the size of a ping-pong ball (approximately 40 g each).
Using your thumb, create a hollow center, shaping a thin shell.
Fill with a heaping tablespoon of filling.
Carefully seal and smooth the surface, ensuring there are no cracks.
Repeat until all dough and filling are used.
Prepare the Yellow Sauce
Heat oil in a wide pot over medium heat.
Add sliced onion and cook until lightly golden.
Add garlic and optional hot pepper; sauté briefly.
Add tomato and zucchini and cook for 1 minute.
Stir in salt, black pepper, turmeric, ginger, honey, water, and coconut cream if using. Bring to a gentle boil.
Carefully place the dumplings in a single layer.
Return to a gentle boil, reduce heat to low, cover, and simmer for 30 minutes.
Let cool slightly before serving to allow dumplings to firm up.
Prepare the Red Sauce
Heat oil in a wide pot.
Add all dry spices and stir for about 1 minute.
Add tomato paste, vinegar, brown sugar, salt, and water. Mix well and bring to a boil.
Gently place dumplings in the sauce in a single layer.
Bring back to a gentle boil, reduce heat, cover, and simmer for 30 minutes.
Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Total time: Approximately 1 hour 45 minutes
Variations
Vegetarian filling: Replace chicken with sautéed mushrooms and additional potatoes.
Spicy version: Increase hot pepper and add 1/4 teaspoon chili flakes to the sauce.
Gluten-free option: Replace the plain flour in the dough with gluten-free flour blend.
Rich coconut yellow sauce: Use a full cup of coconut cream for a creamier texture.
Baked finish: After cooking in red sauce, uncover and cook slightly longer for a lightly caramelized bottom layer.
Storage/Reheating
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze cooked dumplings in sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently over low heat on the stovetop. Add a few tablespoons of water if the sauce has thickened too much. Avoid stirring aggressively to prevent breaking the dumplings.
FAQs
Can I prepare Hubbah in advance?
Yes, you can prepare the dumplings a day ahead and refrigerate before cooking in the sauce.
Why did my dumplings fall apart?
They may have been too thin, not sealed properly, or stirred too much during cooking.
Can I freeze uncooked dumplings?
It is better to freeze them after cooking to maintain texture.
What is the difference between yellow and red sauce?
The yellow sauce is savory and aromatic with turmeric and vegetables, while the red sauce is sweet and sour with tomato paste and brown sugar.
Can I skip the coconut cream?
Yes, it is optional and does not affect the structure of the dish.
How do I know the dumplings are cooked?
After 30 minutes of gentle simmering, the semolina shell becomes firm and fully set.
Can I make smaller dumplings?
Yes, simply reduce cooking time slightly and ensure they are evenly sized.
Is Hubbah suitable for holidays?
Absolutely. It is traditionally served for Shabbat and festive occasions.
Can I make the filling less spicy?
Yes, omit the hot pepper and reduce black pepper to taste.
How do I prevent sticking at the bottom?
Use a heavy-bottomed pot and cook on low heat. Slight caramelization is traditional and adds flavor.
Conclusion
Hubbah is more than just a dish—it is a story of migration, adaptation, and family love. Whether you choose the traditional golden turmeric sauce or the sweet and sour red version, each dumpling carries warmth and heritage. Serve it for Shabbat or holidays and let this comforting recipe create new memories alongside the old.
Hubbah is a traditional Cochin Jewish stuffed semolina dumpling filled with seasoned chicken, herbs, potatoes, and spices, then gently simmered in either a golden turmeric sauce or a sweet and sour red tomato sauce. This comforting and festive dish is rich in heritage and perfect for Shabbat and special occasions.
Ingredients
Filling:
4–5 medium onions, finely chopped
6 tablespoons sunflower oil
3–4 hard-boiled eggs, finely chopped
2 whole chicken breasts (about 600 g total)
3–4 medium potatoes (about 500 g), boiled and diced
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh mint leaves, chopped
2 tablespoons vinegar
1 1/2 teaspoons salt (or to taste)
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon turmeric (for seasoning chicken)
1/2 teaspoon black pepper (for seasoning chicken)
1 hot green pepper, finely chopped (optional)
Dough:
1 1/2 cups water
1/3 cup vegetable oil
1 level teaspoon salt
1 1/2 cups fine semolina
1/2 cup plain flour
Yellow Sauce:
3 tablespoons oil
1 medium onion, sliced
1 medium tomato, sliced
1 small zucchini, sliced
Leaves from 2 celery stalks, chopped
2 garlic cloves, finely chopped
1 green hot pepper, sliced (optional)
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1 tablespoon honey
1/2 cup coconut cream (optional)
Red Sauce:
3 tablespoons oil
3 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
2 tablespoons vinegar
2 tablespoons brown sugar
2 1/2 cups water
Instructions
Prepare Filling: Sauté onions in sunflower oil until golden. Add salt, pepper, turmeric, cilantro, and vinegar. Cool.
Add diced potatoes, chopped eggs, cooked and diced chicken (seasoned and sautéed), mint, and optional hot pepper. Mix and adjust seasoning.
Prepare Dough: Bring water, oil, and salt to a boil. Lower heat and gradually stir in semolina until thick. Cool slightly, add flour, and knead into a soft dough. Rest 10 minutes.
Shape Dumplings: Form ping-pong sized balls, hollow gently, fill with mixture, seal smoothly without cracks.
Yellow Sauce: Sauté onion in oil. Add garlic and optional pepper, then tomato and zucchini briefly. Add spices, honey, water, and coconut cream. Bring to boil.
Place dumplings in a single layer. Simmer covered on low for 30 minutes. Cool slightly before serving.
Red Sauce: Heat oil, stir in spices briefly. Add tomato paste, vinegar, sugar, salt, and water. Bring to boil.
Add dumplings in a single layer. Cover and simmer gently for 30 minutes. Cool slightly before serving.
Notes
Seal dumplings well to prevent breaking during cooking.
Simmer gently and avoid aggressive stirring.
Freeze after cooking for best texture.
Vegetarian option: replace chicken with sautéed mushrooms.
Yellow sauce is savory and aromatic; red sauce is sweet and tangy.
