Kubba Hamuth

For the shell, combine the ground beef, rice flour, white pepper and 0.5 tsp salt. Gradually pour in 250 ml water and knead into a sticky, smooth dough, then refrigerate for 30 minutes.

For the filling, heat 1 tbsp oil and sauté half the finely chopped onion until translucent. Add the ground lamb and cook for 8–10 minutes, breaking up any lumps, until the liquid has evaporated. Stir in the parsley, cumin, allspice and 0.5 tsp salt, then let cool completely.

With damp hands, divide the chilled shell dough into 18 portions. Flatten each ball, press a hollow into the centre with your finger, spoon in about 1 tbsp of filling, pinch the edges closed and shape into a smooth oval kubba.

In a wide pot, heat the remaining oil and sauté the rest of the onion for 3–4 minutes. Add the minced garlic, tomato paste and tomato purée, and cook for 2 minutes.

Add the peeled, diced turnip, chopped chard, lamb stock, pomegranate molasses, citric acid and the remaining salt. Bring to a boil and cook for 15 minutes, until the turnip is nearly tender.

Carefully lower the kubba into the boiling broth one at a time, reduce the heat and simmer uncovered for 20–25 minutes. Do not stir with a spoon; just gently shake the pot from time to time so the dumplings don't stick.

Taste the broth and add more salt if needed, then serve hot with the kubba and vegetables, sprinkled with fresh mint.