Kubba Halab Iraq
Recipe: #16982
January 24, 2015
Categories: Ground Beef, Appetizers, Middle Eastern, Brunch Fathers Day, Deep Fry, more
"Ground beef inside a deep fried potato ball, Iraq"
Original is 10 servings
Ingredients
- FOR THE FILLING
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- FOR THE CRUST
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Nutritional
- Serving Size: 1 (158.7 g)
- Calories 210
- Total Fat - 8.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 40.4 mg
- Sodium - 626.2 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 2.4 g
- Sugars - 1.3 g
- Protein - 14.1 g
- Calcium - 29.6 mg
- Iron - 2.4 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE FILLING
Step 1
Saute the beef in a pan until almost browned.
Step 2
Add the onion, salt, pepper, cinnamon, allspice, and dried zest, keep cooking until onions are transparent and there is little to no liquid left. Remove from heat and allow to cool slightly.
Step 3
Stir in the parsley and allow to cool completely.
TO MAKE THE CRUST
Step 4
Boil all the crust ingredients together for 10 to 15 minutes until the potatoes are half cooked and the rice grains have doubled in size. Drain and spread on a tray to cool and dry off. When cool, run through food processor
Step 5
Knead the resulting dough a bit.
TO FORM THE KUBBA
Step 6
It's easier to have a bowl of water to wet your hands with so it will not stick.
Step 7
Take a walnut-sized ball of dough and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the middle of the ball.
Step 8
Fill with a teaspoon of the filling then seal, eventually forming a torpedo shape, with slightly pointy ends.
Step 9
I suggest freezing the kubba, in a single layer and well spaced before deep frying them.
Step 10
If they are not fried frozen, they might break up inside the frying oil and cause a large mess.
Step 11
While frying, avoid touching with any tool as it might break the fragile crust.
Step 12
Instead, gently swirl the pot to allow the kubba to turn themselves over.
Tips
No special items needed.
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