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Kubba Iraqi Stuffed Rice Dumpling

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Kubba Iraqi Stuffed Rice Dumpling
  • Serves: 16 People
  • Prep Time: 30 minutes
  • Cooking: 40 minutes
  • Calories: 280
  • Difficulty: easy
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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. Kubba halab, or kubbat halab, is an Iraqi delight named in homage to the Syrian city of Halab. It is a type of dish usually made of a bulgur or potato dough, or in this case white rice dough, that is stuffed with a ground meat mixture, often hand-shaped like an egg or sometimes flattened like burger patties.

Ingredients

Directions

  1. ____________________For Mince Filling___________________
  2. In a pan add cooking oil and ground meat., fry till mince get brown.
  3. Remove the access fat of the mince or any excess oil.
  4. Now add chopped onion and fry for 2-3 minutes.
  5. Add garam masala powder and salt in it and mix to combine.
  6. Cover and let the mince cook on low flame till tender. (You can add little water if required).
  7. Turn off the flame and let the filling cool down.
  8. _____________Note: You may add sliced almonds or raisins in this filling if you want to give it a twist.
  9. _______________________For Rice Dough_____________________
  10. In a big pot add water, salt, turmeric and let the water boil.
  11. Then add soaked rice in this water and cook on high flame till water again starts to boil.
  12. Cover the pot and cook the rice on low heat for almost 20 minutes or until the rice are fully cooked and water dries up. We need mushy rice for the dough.
  13. Let the rice cool down a bit.
  14. hen mash the rice with potato masher or knead it with your hands or use food processor for mashing the rice.
  15. Everything is ready now its time to assemble kubba.
  16. Wet your hands with cold water so the dough wont stick to your hands, take a small portion of it, shape it into a ball and make a hole in it so you can stuff it.
  17. Seal very well and give it an oval shape.
  18. Deep fry over medium heat until light brown.
  19. ________________Note: you can make and freeze these for any occasion, just take out and deep fry without defrosting.
  20. This is a basic recipe of kubba you can add variety of ingredients and even shape the kubba as per your choice.
  21. You can add an egg in the rice dough if you want.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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