To form the kubba, take from the potato mixture the size of an egg. I recommend freezing the Kubba before cooking them. Flour alone won't do it because you need a coarse grain, like bulgur. Do not touch it for 20-25 minutes. With damp hands, create a disc from the rice blend in the palm of your hands. Add filling over one of the circles, leaving ½″ to 1″ border uncovered. Run the mixture through a meat grinder or food processor to form a paste. You are looking to make a dough-like mix, however, don’t over kneed it so it turns to a thick puree. When the time elapses, drain any remaining water and add a tablespoon of oil to the pan. Mold ⅛ portion of the paste into a ball. Pan Fry - If you like a crispy outer shell, after boiling (instructions above) brush both sides of the … It’s that good! (see video below). The bulgur is what makes the dish, so I've never attempted to replace it with anything else. Carefully peel back one of the plastic bags. Brush both sides of the Kubba with oil. Once cool, put the cooked rice through a potato-ricer. Repeat with another portion of paste, on the remaining plastic bag. Check out the video below to see how it's done. Rub the inside of the bags with a small amount of oil. Lift up on the plastic that’s covering the paste. You will need quart-sized ziplock bags instead of the gallon-sized bags. After approximately 30 minutes, fold the plastic wrap over it. Carefully peel back the plastic bag and allow the Kubba to dry out. I’m not sure whether using all rice/brown rice flour would hold together well enough? Flip the Kubba over to the other side and repeat the steps. This is done to remove any air bubbles and to seal the kubba. Transfer to a plate to cool. Place the rice in a saucepan and pour enough water that it comes up to just less than covering it. Add the lamb mince. Rub the inside of the bags with a small amount of oil. Carefully use a few spatulas to remove the Kubba from the pan. Cover the finished kubba with a piece of saran wrap that’s long enough to wrap all the way around it. Place in the center of the plastic bag. Use a 10" plate to trace out a circle. ?If this is your first time making any sort of stuffed ball, you might have a hard time getting the shape right but you will get the hang of it after a few tries. Knead thoroughly with your hands until completely mixed. Website by Thames Collective. I will do a little digging to see if anyone has tried anything to replace it and let you know if I find something. Required fields are marked *. Are you looking for a little inspiration and perhaps some new recipes? Thanks again, and blessings. My favorite method is the last one. But I do have a few thoughts. I know how distinct bulgur is, from other Assyrian dishes we ate at home, and replacing it is definitely going to take figuring out. Don’t be frightened to over-cook the rice – that’s a good thing. In my opinion, the best way to cook Kubba Mosul is by first boiling ing the kubba, then frying it. Hi Hilda, I’m so sorry I didn’t get back to you sooner; something came up in my life and I have not had time to respond. Next, add Kubba and cook for 5 to 10 minutes, or until cooked through. Sometimes ground onion and baking soda are also mixed in with the paste, although I've never added them. This included holding funeral services for dead lizards, incense, and all! Tasty Kubba Mosul made with a mixture of fine bulgur, semolina, and ground beef/lamb. 2 heaped tsp JUMA baharat spice (cardamom, cinnamon, coriander, black pepper, nutmeg, cloves). Place the rice in a saucepan and pour enough water that it comes up to just less than covering it. This post was originally published on August 14, 2019. I'm the author of Mom's Authentic Assyrian Recipes. Season with salt and the turmeric. Crunchy on the outside, with a soft, spiced mixture on the inside, this dish really plays with all of your senses and is a taste sensation that you will never forget! Add semolina (or rice flour), meat, salt, and allspice to the bulgur. I didn’t have this in my house growing up, so I don’t know what texture to shoot for. Rinse thoroughly and drain. Rinse thoroughly and drain. Hi Hilda! I hope it impressed you too! Stack the dried and wrapped Kubba on a ray and place it in the freezer. Pumpkin Soup Recipe (made with roasted pumpkin), Venison Stew Recipe (pressure cooker or stove-top), Turkey Pot Pie (using Thanksgiving leftovers), Jerusalem Artichoke Recipe (Pickled Sunchokes). Seal with the edges of the potato, and flatten slightly between your two palms to create and bi-convex disc shape. Toasted raisins, pinenuts, or slivered almonds are optional but highly recommended! Flatten into a thin circle using a rolling pin. Kubba is usually sliced in quarters and served with a Middle Eastern Salad and Pickled Mangos or Amba. If you’re not sure, I’m up for the experimentation. The apostrophe "t" simply means Kubba "from" Mosul. As an Amazon Associate I earn a small percentage from qualifying Amazon purchases. Set it aside for 10 minutes to soften. Boil water in a non-stick pan. There are a few different ways that you can cook the Kubba. This torpedo-shaped meatball can be served raw, boiled or fried. You Are Here Flip the Kubba over so that the plastic wrap is on the bottom. Repeat with the remaining ingredients. Kibbeh, kibbe, kebbah, kubbeh, kubbah or kubbi (Arabic: كبة) is a typical Middle Eastern recipe that consists of a mixture of bulgur and semolina, with a filling of ground lamb, flavored with spices and herbs. Add a few tablespoons of oil to a pan and fry the kubba for a few minutes on each side or until the Kubba is brown and crispy. However, another reason I looked forward to her visits was anticipating the heavenly taste of her Kubba't Mosul. Thanks!:). In a separate pan, finely chop the onion and fry in a splash of olive oil. Keep the rice covered. If you want to include raisins, almonds, or pinenuts, just toast them in the same pan and add to the filling mix. (Alternatively you can kneed it with your hands or place on a food processor). All Rights Reserved. I definitely need to get your cookbook someday! Soak the rice for 30 minutes. Transfer to a plate to cool. Place the bulgur in a bowl and pour one cup of warm water over it. It just depends on the size of Kubba that you're making. I’ve only known about this delicious dish from my Iraqi neighbor for a few weeks, but I’ve made it at least 5 times. Bring to a gentle simmer and keep the lid on. Encase within the rice shell. Tried this recipe? You will always want another and another. Add salt, citric acid or lemon, garlic, and red pepper flakes. Go around the edges with your finger, removing the extra dough. There’s no perfect way to shaping the balls, you can also make these into round balls. After approximately 30 minutes, fold the plastic wrap over it. Drain any remaining water and add one tablespoon of oil to the pan. Instead of a plate, you can use a bowl, pot cover, or smaller saucer. Recently, I've been making individual-sized Kubba. Leave to cool. Do you have any thoughts on what gluten free flour or starch to replace the bulgur with? To do this, I use a tortilla press. Iraqi meat-filled pies, known as Kubba Mosul. JUMA’s founder and head chef Philip Juma’s unique and talented approach has changed the way people perceive and experience Iraqi cuisine. Cover with the other half. Your email address will not be published. Crispy Mozzarella Parmesan Crusted Chicken, Cheesy Broccoli Stuffed Chicken (low-carb, Keto), Top 10 Must Try Taco Recipes (30 Minutes or less! Fry until golden brown. Use the sides of your pointer fingers to build up the edges by lightly pushing the edges towards the center of the kubba. Heat the oil to 170°C. Any leftovers meat or paste can be frozen and used the next time you make Kubba. Use the sides of your pointer fingers to build up the edges by lightly pushing the edges towards the center of the Kubba. You should prep at least 30 kubba. Carefully peel back one of the plastic bags. finely chopped (parsley can also be used). Get two gallon-sized ziplock bags and slit the side seams using a knife or scissors, then cut off the part that seals the bag. Make a hollow in the center and fill it with a teaspoon of the meat filling. shaped balls can be placed in freezer for up to 1 month and fridge up to 3 days and fried as needed. Optional—If you want to include raisins, almonds, or pine nuts, toast them in the same pan and add them to the filling mix. It seriously sounds/looks good. To follow tradition, you want to shape it like a torpedo. These options include boiling, frying, and baking. Home » Cuisine » Assyrian » Kubba Mosul (Middle Eastern Meat Pie), Published: Aug 14, 2019 Updated: Sep 3, 2020 by Hilda Sterner | This post may contain affiliate links 4 Comments. The filling is a delicious mixture of ground beef/lamb, onions, and a perfect blend of spices. Stir gently so all the grains are covered. Filling—Cook meat, onion, and filling spices in a pan. Once the liquid is absorbed, turn the heat off. Next, add the Kubba to the boiling water and cook 5 to … Here's another option, just grab a slice in your hands and eat it like a sandwich. ), Roasted Cauliflower Tacos with Creamy Cilantro Sauce. If nothing else I could ask my mother to make and sample a batch of bulgur-based Kubba to give me precise feedback on the texture & so on of the experimentation, till it’s satisfactory at least. To make the traditional shape below, shape the potatoes mixture into a small football shape, then poke a hole vertically in it with your finger and stuff the beef into it.Next, seal the ball and repeat. There’s a crispy layer of potatoes and rice fried outside with a delicious flavorful beef filling inside. Slice in quarters and serve with a salad and pickled mangos. Stir gently so all the grains are covered. The only issue I see is since you've never had Kubba before, you don't know what texture you're shooting for. I enjoyed hearing the stories of all the mischief her and my mom got into when they were kids. (Or I give up.) It could be because her best friend, Lucy, made the best Kubba Mosul around. (if you are using lemon … But thank you for your prompt response, and I will absolutely get back to you if or when I try substitutions. Press down on the plastic-covered disc, beginning in the center and working your way toward the edges. Give this a try the next time you want to make something impressive and I promise you won’t be able to stop at just one!??? Fry Kubba on one side until crispy, then flip and fry on the other side. You still want some texture in your rice shell. This is one of those dishes that's prepared a certain way by everyone. If the paste is too sticky, add a little more semolina or rice flour until it's manageable. Although I never managed to get Lucy's recipe, this recipe was good enough to impress my mom. Next, add the Kubba to the boiling water and cook 5 to 10 minutes or until cooked through. Freeze the kubba … Cook meat, onion, and filling spices in a pan. Boil water in a pan that's large enough to fit the Kubba into. It was updated on June 27, 2020 by adding more photos, text, and videos. The name derives from the Arabic word kubbeh… https://gimmedelicious.com/iraqi-rice-potato-balls-balls-aka-kubbat-arancini Alternatively, you can partially cover the pan with a lid to drain the water from the pan and slide the Kubba out. Follow the same instructions listed under the "boiling" heading. © 2020 Juma. Sweat for 5 minutes, and then add the lamb mince. Although mom was known for her cooking skills, Kubba Mosul was not something she prepared. Grab the edges of the plastic bag and set aside. They were always loaded with plenty of pinenuts and raisins. Any leftovers meat or paste can be frozen and used the next time you make Kubba. Season with salt. Good luck, looking forward to hearing how it goes! It’s one of those appetizers that you can never have just one of. Your email address will not be published. Shell/Paste—Place the bulgur in a bowl and pour one cup of warm water over it.