Kubba Halab Iraq
Created by dienia b on January 24, 2015
- Servings: 10
- Prep Time: 1d
- Cook Time: 30m
- Recipe #16982
Ingredients
- FOR THE FILLING
- 1 pound ground beef
- 1/2 cup chopped yellow onions (chopped finely)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon lime zest (dried, ground)
- 1 cup fresh chopped parsley
- FOR THE CRUST
- 1 cup rice
- 2 large potatoes (peeled, cut into cubes)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
How to Make
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TO MAKE THE FILLING
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Step 1: Saute the beef in a pan until almost browned.
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Step 2: Add the onion, salt, pepper, cinnamon, allspice, and dried zest, keep cooking until onions are transparent and there is little to no liquid left. Remove from heat and allow to cool slightly.
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Step 3: Stir in the parsley and allow to cool completely.
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TO MAKE THE CRUST
How to Make
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Step 4: Boil all the crust ingredients together for 10 to 15 minutes until the potatoes are half cooked and the rice grains have doubled in size. Drain and spread on a tray to cool and dry off. When cool, run through food processor
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Step 5: Knead the resulting dough a bit.
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TO FORM THE KUBBA
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Step 6: It's easier to have a bowl of water to wet your hands with so it will not stick.
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Step 7: Take a walnut-sized ball of dough and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the middle of the ball.
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Step 8: Fill with a teaspoon of the filling then seal, eventually forming a torpedo shape, with slightly pointy ends.
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Step 9: I suggest freezing the kubba, in a single layer and well spaced before deep frying them.
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Step 10: If they are not fried frozen, they might break up inside the frying oil and cause a large mess.
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Step 11: While frying, avoid touching with any tool as it might break the fragile crust.
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Step 12: Instead, gently swirl the pot to allow the kubba to turn themselves over.