This Iraqi tashreeb is substantial enough to be a meal on its own.Some call it a soup, which it would be had there been only kubba. Others call it white tashreeb or stew, but that is usually only with meat, barring the kubba.So this recipe is an everything yachni, call it soup or tashreeb or stew, as you like.
As a soup, it is hands down my favorite kubba soup.
To save time, you can use canned chickpeas instead of soaking dried ones overnight, but the taste is actually better using pre-soaked dried chickpeas.
This Californian girl cooking Iraqi is the provider of this flawless recipe.
1 cup dry chick peas
9 cups water
800g lamb shoulder with bone, fat trimmed
1/8 tsp ground black pepper
1 tsp salt or more to taste
1 medium onion, quartered
1 tsp onion powder
12-16 prepared rice kubba
Soak the chick peas overnight.
Drain, then place in a large stock pot with the fresh nine cups of clear water, the lamb and the onion.
Bring to a boil, then reduce heat and simmer for an hour and a half.
Add salt and pepper and simmer another 10 minutes. Taste broth and adjust seasonings.
I took the shoulder out at this stage, cut it into large chunks, and returned it.
Return to a full boil, drop in the rice kubba, and cook on high until they rise to the top of the pot, usually about 10-20 minutes, depending on their size.
Boil for at least 5 more minutes, until the kibbe are fully cooked.