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Kubbat Halab
Iraqi Rice Dumplings
Kubbat Halab, meaning 'Aleppo's dumplings,' is a popular Iraqi street food and home-style dish. These crispy, football-shaped dumplings feature a unique shell made from rice and potato, encasing a flavorful spiced meat filling. They are deep-fried to golden perfection.
đ§ Ingredienser
- 1.5 cups Short-grain rice
- 1 medium Potato(diced)
- 1.5 tsp Salt
- 1 tsp Turmeric powder
- 0.5 tsp Curry powder
- 3-5 cups Water(for cooking rice)
- for frying Vegetable oil
- 500 g Lean beef mince
- 2 medium Onion(diced)
- 1 cup Fresh parsley(chopped)
- 2 tbsp Olive oil
- 0.5 tsp Black pepper
- 0.5 tsp Cinnamon
- 0.5 tsp Paprika
- 0.25 tsp Yenibahar (allspice)
- 0.75 tsp Curry powder
- 1.5 tbsp Raisins(optional)
- 1.5 tbsp Pine nuts(optional)
đšâđł Instruktioner
- 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
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
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
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
Remove from heat, stir in the chopped parsley, and let the filling cool completely.
- 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
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
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
Serve hot.
đĄ Proffstips
- âEnsure the rice and potato mixture is completely cool before processing it into a dough.
- âLightly oiling your hands will prevent the rice dough from sticking.
- âChilling the formed kubba helps them hold their shape during frying.
- âDo not overcrowd the frying pot, as this can lower the oil temperature and result in greasy kubba.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a vegetarian filling, use a mixture of sautéed mushrooms, walnuts, and spices.
- Some recipes include a small amount of diced potato in the rice shell for added softness.