Kubba, the deep-rooted flavor of Iraqi cuisine, is prepared by filling an outer shell kneaded from fine bulgur and meat with a spiced ground meat and walnut filling, then deep-frying it in hot oil. With its crispy outside and hearty filling, it can also be served as a main course.
Soak the fine bulgur in lukewarm water for 30 minutes and drain; knead thoroughly with ground beef, flour and salt to make a smooth outer shell dough.
Sauté the onion, add the ground beef, mix in walnuts, cumin and red pepper flakes, then let cool.
Take pieces of the shell dough, flatten in your palm, hollow out the center and fill with the filling, then seal the edges and shape into an oval.
Fry the kubbas in hot oil until golden and crispy, then drain on paper towels.
Important: Add the water a little at a time while kneading the outer shell, as too much water can loosen the shell and cause it to fall apart while frying. Caution: Keep the shell thin and even when filling, as thicker spots can leave the inside raw. Allergen: contains tree nuts (walnut) and gluten (bulgur).
Adding a pinch of cumin to the outer shell brings out kubba's traditional Iraqi flavor; soaking the bulgur in water for at least half an hour makes kneading easier.
Admin DadaGastro · verified in test kitchenBu tarifin klasik versiyonunu farklı biliyordum, yine de denemek güzeldi. Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir. Tarif güzel ama anlatım biraz karışık geldi, adımlar netleştirilebilir.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.