Kubbah & Dumplings

Kubba Halab is a traditional Iraqi dish featuring crispy, golden rice and potato shells filled with spiced ground meat (qeema). It is usually shaped into football or torpedo-like dumplings and deep-fried to achieve its signature crunchy exterior. Kubba Halab (Rice Kubba) Makes: 27 pieces Ingredients Rice Shell 350 g jasmine or basmati rice, washed and rinsed 170 g potatoes, peeled and diced 1 L water 1 tsp salt 1 tsp ground turmeric 1 large egg (optional, for extra binding) M

Kibbeh B' Senyeh which translates to “Kibbeh in the pan,” is the oven-baked version of Kibbeh. Kibbeh B’Senyeh - (Baked Kibbeh) Stuffing (Hashweh) Ingredients • 500 g ground beef • 100 g chopped onions • 2 tbsp olive oil • 1 tsp salt • 2 tsp 7-spice • ½ tsp chili flakes • 40 g pine nuts • 80 g raisins Stuffing Instructions Heat the olive oil in a pan over medium heat.Add the ground beef and sauté until fully browned. Add the onions and cook for about 10 minutes, until soft

Kubbah Helwa (courgette broth) Ingredients • 2 medium courgettes (zucchini), seeds removed and chopped • 2 tablespoons oil (vegetable or olive oil) • 1 teaspoon salt (adjust to taste) • ½ teaspoon black pepper • 4 tablespoons tomato puree • 1 can (400g) chickpeas, drained and rinsed • 1.5 liters boiling water • 15 kubba’s (kubbah helwa) Instructions Chop and remove seeds. In a large pot, heat oil over medium heat. Add courgettes and cook until softened (5–7 minutes). Stir in

Potato Chap bel Siniya - bakked Ingredients • 1 kg potatoes • 500 g minced meat • 6 tbsp coconut oil (divided) • 1 medium onion, diced • 1 tin (165 ml) coconut milk • 40 g chopped parsley • 2 tbsp salt (divided) • 1 tsp black pepper • ½ tsp chili flakes • 2 tbsp 7 spice • 1 tbsp breadcrumbs Instructions Cook the potatoes: Boil the potatoes in salted water until fully cooked. Drain and peel. While still warm, mash the potatoes with 2 tablespoons of coconut oil. Add 1 tablespoo

IFried Kibbeh (Syrian Style) Ingredients Shell: • 450g fine bulgur wheat • 360mL cold water (for soaking bulgur) • 240g ground beef or lamb • 120g onion, diced • 1½ tsp salt • 1 tsp paprika • ½ tsp black pepper • 200mL cold water (for food processor) Filling: • 2 tbsp oil • 125g onion, diced • 450g ground beef • 1½ tsp salt (approx. 10g) • 1 tsp 7-spice blend • ½ tsp black pepper • 1½ tsp paprika • 30g toasted pine nuts (optional) For Shaping & Frying: • Iced water (for moist

Kubbah Helwa - Easy Recipe Makes: 39 pieces Ingredients For the Shell: • 250 g ground rice • 250 g coarse semolina • 150 g minced meat • 1½ tsp salt • 200 ml cold water For the Filling: • 550 g minced meat • 125 g finely diced onions • 1½ tsp salt • ½ tsp black pepper • 2 tbsp 7-spice mix Instructions In a food processor, combine the ground rice, semolina, minced meat, and salt. Gradually add cold water while blending until the mixture forms a soft, pliable dough. Transfer to

Kubbah Hamev - Easy Recipe Makes: 56 pieces Ingredients For the Shell: • 250 g ground rice • 250 g coarse semolina • 150 g minced meat • 1½ tsp salt • 200 ml cold water For the Filling: • 500 g minced meat • 125 g finely diced onions • 40 g chopped parsley • 2 tsp salt • 1 tsp black pepper Instructions In a food processor, combine the ground rice, semolina, minced meat, and salt. Gradually add cold water while blending until the mixture becomes a soft, dough-like consistency.

Kubbah Bamia is a traditional Iraqi stew made with tender okra and rice dumplings simmered in a tangy tomato and lemon broth. Kubbah Bamia (Okra Stew with Rice Dumplings) Serves 4–5 people (approx. 10–15 kubbah pieces) Ingredients: • 10–15 pieces of kubbah hamev • 400 g okra (bamia), thawed if frozen • 2 tbsp cooking oil • 1 tsp salt • ½ tsp black pepper • 3 tbsp tomato purée • Juice of 1 lemon • 1 liter boiling water Instructions: In a large saucepan, heat the oil over medi

Kubbah Shawandar is one of the most beloved dishes of Iraqi Jewish cuisine. It is a soup of meat-filled dumplings, once made with rice and now often semolina, simmered in a sweet-and-sour beet broth that turns the pot a deep red. The word shawandar means beetroot in Iraqi Arabic, and its color is unmistakable. Though kubbah appears across many cultures in Mesopotamia, this version became especially tied to Jewish homes in Baghdad and Basra. Because the original recipe is tim

Potato Chap - Potato Kubba/patties Makes: 25 pieces Shell • 1 kg boiled potatoes (waxy potatoes) • 1 egg, beaten • 150 g potato starch • 1 tbsp salt • 1 tsp turmeric powder Filling • 450 g minced meat • 150 g finely chopped onions • 1 tsp salt • 1 tsp pepper • 2 tbsp 7 spice • 40 g chopped parsley • 2 tbsp oil Boil the potatoes until tender. Peel and mash using a potato press or masher. Add salt and turmeric. Beat the egg and mix it in. Dissolve the potato starch in 150 ml of

Kubbah Hamev is a tradional Middle Eastern dish consisting of rice-based dumplings filled with a savory meat mixture. The Kubba's are typically cooked in a beetroot or bamia sauce. Kubbah Hamev Ingredients: (This recipe makes about 100 kubbahs, depending on the size. You can adjust the quantities to make smaller batches if needed.) Shell: • 1 kilo small grain or broken rice (Idly rice) • 3 teaspoons salt • 300 grams minced meat (any preferred type, typically lamb or beef) Fil

Arouq bel Riz is a traditional Middle Eastern dish consisting of rice balls stuffed with flavorful mixture of minced chicken/minced turkey or minced beef. The combination of tender rice,seasoned meat and crispy fried exterior makes Arouq bel Riz a delicious and comforting dish. Arouq bel Riz (Rice balls stuffed with chicken and herbs) that yields 15 large Arouq: Shell Ingredients: • 450 grams basmati rice • 1 tablespoon salt (for soaking) • 260 grams minced chicken • 260 gram

Kubbah Burgul is a popular dish in Middle Eastern cuisine. The process involves mixing the burgle with ground meat to create a dough-like texture. The mixture is then shaped into oval or round patties with meat filling placed inside.It's often served as an appetiser or part of a larger meal. It's comforting , hearty dish enjoyed in many Middle Eastern homes. Kubbah Burgul (Makes 28 pieces) Shell: • 250g fine burgul • 250g jereesh • 150g minced meat • 500ml water • 1 tablespoo

Kubba Mosul is a famous Iraqi flat meat pie that originated in the city of Mosul. It consists of an outer shell made of bulgur and minced meat, which is stuffed with a heavily spiced mixture of ground beef or lamb, onions, pine nuts, and sometimes raisins. Shaped into a large, thin, round disc, it is typically boiled and then fried or baked until crispy. Kubbah Mosul (Middle Eastern Meat Pie) This recipe makes 8 large kubba. Ingredients: Kubbah Shell: • 500g jireesh (cracked