Kubba
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The Tale of Kubba
Story updated
Kubba, stuffed dumplings of bulgur or rice shells filled with spiced meat, are a Mesopotamian tradition with deep roots in Iraqi Jewish and broader Iraqi home cooking, with many regional and family variations across the country. Its origins reach back through Iraq's long culinary history along the Tigris and Euphrates.
Ingredients
Scale:· 6 servings
- 2 cups fine bulgur or rice flour shell mix
- 1/2 cup semolina
- 1 lb ground beef, divided
- 1 onion, grated
- 1 onion, finely diced (for filling)
- 1/4 cup pine nuts
- 1 tsp baharat
- 1/2 tsp cinnamon
- Neutral oil, for frying
- Salt and pepper, to taste
Instructions
- 1Knead the bulgur, semolina, half the ground beef, grated onion, and salt into a smooth, pliable dough for the shell.
- 2Sauté the diced onion with the remaining beef and pine nuts, seasoning with baharat, cinnamon, salt, and pepper, for the filling.
- 3Wet your hands and shape the shell dough into small hollow cups.
- 4Fill each cup with the meat filling and seal into a torpedo or ball shape.
- 5Deep-fry in hot oil until deep golden brown and crisp, about 6-8 minutes.
- 6Drain on paper towels and serve hot.
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