Kubba recipe

A shell of fine bulgur kneaded with raw minced meat until it turns elastic, thinned around a spiced onion filling and fried into a pointed oval.

2 hours and 20 minuteshard11 ingredients

Ingredients

• 300 g fine bulgur
• 200 g ground beef
• 300 g ground lamb
• 2 onions
• 2 tsp baharat
• 50 g pine nuts
• 40 g raisins
• 3 tbsp flour
• 500 ml vegetable oil
• 2 tsp salt
• 1 tsp black pepper

How to make Kubba

1. Soak 300 g of fine bulgur in cold water for 30 minutes, then drain it and squeeze it dry.
2. Knead it with 200 g of very finely ground beef, 3 tbsp of flour, 2 tsp salt and a little iced water for several minutes until the dough is elastic and stretches without cracking. Soaked bulgur on its own will not hold and will burst in the oil.
3. Fry 2 finely chopped onions in 2 tbsp oil until golden, then add 300 g of ground lamb and cook it through.
4. Season the filling with 2 tsp of Iraqi baharat, 50 g of pine nuts, 40 g of raisins, salt and pepper, and let it cool completely.
5. Wet your hands, take a ball of dough, hollow it with your thumb and thin the wall as far as you can without tearing it.
6. Spoon in the filling, seal the opening and roll it into an oval pointed at both ends.
7. Deep fry at 170 °C for 5 to 6 minutes until dark golden; the two tips crisp first and are the best part.
8. Drain on paper and serve hot with yogurt or a spoonful of amba.

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