Description
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.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cochin Jewish
Nutrition
- Serving Size: 3–4 dumplings
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 150 mg
