HEALTHY RECIPE: KUBE Recipe (Vegan Dumplings)

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vegan dumplings

HEALTHY RECIPE: KUBE Recipe (Vegan Dumplings)

Kube is a famous Iraqi dish that I got to know when I turned 20. It’s actually a rounder kind of dumplings, and the original version is filled with meat. The Iraqi people put the Kube balls in a soup, and every week (usually on Fridays), they serve the Kube in a different kind of soup. There is green Kube (“Hamusta”), which is made with green leaves and lemon (very sour but delicious) and a purple Kube, which is a soup that is based on cooked beets, and there is the most popular kind – the red Kube, which is based on Tomatoes and somehow reminds me an Italian dish.

There is also a yellow version with curry and the fried version where they simply fry the balls, with no soup.

As a vegan, I kind of gave up Kube, until I found what they call “vegan grounded meat” which is pretty much vegetable protein processed to look like grounded meat, and taste good. They even add to it Iron, B12, and other goodies that you can usually find in beef, only that on the vegan version it comes with no toxic, hormones, antibiotics, and suffering energy of course, so it works for me!

This is the recipe for both Kube and the red (tomatoes) soup: Kube with soup (about 40 Kube balls and a soup pot to fit) The Kube Balls stuffing:

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tomatoes, chopped
  • 1 tbs tomato paste
  • beef free crumbles (vegan!!)
  • Pink Himalayan salt to taste
  • 1 spoon of expeller-pressed oil extracted from seeds or nuts
  • 1/2 cup of alkaline water

How to make:

Fry the onion until golden brown. Add the garlic for another 2-3 minutes, then add the tomatoes with salt and pepper and let it cook for about 5 minutes. Add water and then the meat. Stir for about 5 minutes.
Take off the heat and set aside to cool.

The Dough

  • Pour 1 cup of water
  • Use 1 tbs Pink Himalayan salt
  • 1 pack semolina

How to make:

Mix all the ingredients in a large bowl. You may need a bit more water until you feel a soft dough that you can work with. Leave the dough to rest for about 30 minutes. When the dough is ready and the stuffing is totally cool, simply create small nice and round little balls of dough and fill them up with a little bit of stuffing. After done, arrange all the balls nicely on a tray and put in the freezer for a minimum an hour. You may as well freeze them for a longer time, even a couple of months if you like, for later use.

 The soup

  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 5 ripe tomatoes mixed well in a blender (no ripe – no good!)
  • 1 tomato paste – whatever left after using for the Kube
  • Pink Himalayan salt to taste
  • alkaline water
  • 1-2 spoons expeller-pressed oil extracted from seeds or nuts

How to make:

  1. Fry the onion first until golden and soft. Add the garlic for another 5 minutes and then add the tomatoes. After another 5 minutes add the water with salt and pepper. Taste to make sure it’s ok.
  2. When the soup is boiling, simply throw the frozen Kube balls in!
  3. Cook to boil and then on a low heat for about an hour or until Kube is ready.
  4. Serve hot. Most people start with 2-3 balls in their bowl, but soon you will see them around the pot, taking some more… it’s normal
Neeva Kedem
About Neeva Kedem: A couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels and that I love being vegan!
Herbal Guide Staff

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