Things to know about Kubbat Halab Recipe
Kubbat Halab is a traditional Iraqi delicacy. It is cooked at festivals mostly. Iraqi make these rice stuffing different from all other Arab countries. The recipe has its origin in medieval times. When it was cooked with many complex techniques. The recipe that is famous today is simple but full of flavors. Arabic spice mix, which consists of many regional spices, gives an aromatic but authentic Iraqi Arabic taste to the stuffing. One rice ball is called kubbi or kubba in Arabic. You can serve fresh hot kubba with lots of yogurt and mango pickles to your guests as an authentic Iraqi appetizer.
Delicious Iraqi Traditional Rice Balls. Authentic Recipe of Kubbat Halab.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Rice
- 3 cups Rice
- 2 pcs Egg
- 10 cups Water
Filling
- 1 tbsp Vegetable Oil
- 250 grams (8.82 oz) Ground (Minced) Beef or lamb
- ½ cup Onion Chopped
- 1 tsp Salt
- ½ tsp Arabic Spice – Bahar
- ¼ cup Pine Nut
- 2 cups Vegetable Oil For frying
Instructions
Rice
- Boil rice in water.
- When the rice is soft and mushy drain the water and let it cool down.
- Then mix half of the eggs and rice in a food processor.
- Process until it becomes a soft dough.
- If it is not smooth, add the other half of the eggs and set it aside.
Filling
- Heat the oil in the pan, add ground meat and cook for 5 -7 minutes.
- Then add onion, salt, and spice mix.
- Cook it until onions are soft and transparent.
- Then add pine nuts, cook for 1 minute, and set aside.
Forming kubbat
- Keep some oil in a small bowl aside.
- Take a scoop of the rice mixture, about the size of a small egg.
- Wet your fingers with vegetable oil and roll the mixture with your fingers. Mold it into a football shape with space inside.
- Then add a teaspoon of filling and seal it.
- Heat oil in a small pan enough to fry 4-5 kubbat at a time.
- Fry for about 3 minutes, remove and keep on a paper towel.
- Serve them with pickles.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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