👨‍🍳 조리법

1. 1

   For the shell: Rinse the rice thoroughly. In a pot, combine the rinsed rice, diced potato, salt, turmeric, and curry powder. Add about 3 cups of water to cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the rice and potato are very soft and most of the water is absorbed. Add more water if it becomes too dry during cooking. Let cool completely.

2. 2

   Once cooled, transfer the rice and potato mixture to a food processor or meat grinder. Process until it forms a cohesive dough. If it's too sticky, lightly oil your hands.

3. 3

   For the filling: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until golden brown. Add the ground beef and cook, breaking it up, until browned. Drain excess fat.

4. 4

   Stir in salt, black pepper, cinnamon, paprika, yenibahar, and curry powder. Cook for 2 minutes until fragrant. Add raisins and pine nuts (if using) and cook for another minute.

5. 5

   Remove from heat, stir in the chopped parsley, and let the filling cool completely.

6. 6

   To assemble: Wet your hands slightly. Take a small portion of the rice dough and flatten it into a disc in your palm. Place about a teaspoon of the meat filling in the center. Carefully enclose the filling with the dough, shaping it into a football or torpedo shape. Ensure it's well sealed.

7. 7

   Place the formed kubba on a tray. Repeat with the remaining dough and filling. It's recommended to chill the formed kubba for at least 30 minutes before frying.

8. 8

   Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the kubba in batches, without overcrowding the pot, for about 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.

9. 9

   Serve hot.