KUBBAH HELWA (COURGETTE BROTH)

Kubbah Helwa (courgette broth)

Ingredients

• 2 medium courgettes (zucchini), seeds removed and chopped

• 2 tablespoons oil (vegetable or olive oil)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 4 tablespoons tomato puree

• 1 can (400g) chickpeas, drained and rinsed

• 1.5 liters boiling water

• 15 kubba’s (kubbah helwa)

Instructions

Chop and remove seeds.

In a large pot, heat oil over medium heat. Add courgettes and cook until softened (5–7 minutes).

Stir in salt, pepper, and tomato purée. Cook for 2 minutes to deepen the flavor.

Pour in boiling water (or stock) and stir. Add chickpeas. Bring to a boil, then simmer for 10–15 minutes.

Gently drop kubbah into the pot. Shake the pan occasionally to prevent sticking (avoid stirring too much so dumplings don’t break).

Cook on medium-high for 30 minutes, then reduce to low and simmer another 25–30 minutes until kubbah are fully cooked and sauce has thickened slightly.

Ladle kubbah, chickpeas, and broth into bowls.

Serve hot with steamed rice.