KUBBAH HALAB

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: 21 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)

Meat Filling

• 400 g ground beef or lamb

• 120 g onion, finely diced

• 40 g fresh parsley, finely chopped

• 50 g raisins

• 30 g pine nuts or slivered almonds (optional)

• 3 tbsp baharat (7-spice)

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp vegetable oil

For Frying & Shaping

• Vegetable oil, for deep-frying

• Small bowl of vegetable oil, for greasing your hands while shaping

Instructions

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.

Add the onions and sauté until softened and lightly golden, about 5 minutes.

Add the ground meat, salt, black pepper, and baharat. Cook until browned and all the moisture has evaporated.

Stir in the raisins and toasted pine nuts or almonds, if using.

Remove from the heat and mix in the chopped parsley.

Spread the filling onto a plate and let it cool completely before shaping.

In a large pot, combine the rice, potatoes, water, salt, and turmeric.

Bring to a boil, then reduce the heat to low. Cover and cook for 20–25 minutes, or until the rice and potatoes are very soft and all the water has been absorbed.

Transfer the mixture to a tray or large plate and allow it to cool completely.

Mash the potatoes into the rice, then knead until a smooth, soft, slightly sticky dough forms.

If using, knead in the egg until fully incorporated.

Lightly oil your hands.

Divide the rice dough into 21 portions (about 50g each) and roll into balls.

Flatten one ball in your palm and press your thumb into the center to form a thin cup.

Fill with roughly 2 teaspoons of the cooled meat mixture.

Carefully seal the opening and shape into a smooth oval, torpedo, or diamond.

Heat 5–7 cm (2–3 inches) of vegetable oil to 175°C (350°F).

Fry 3–4 kubba at a time for 4–5 minutes, turning occasionally, until deep golden brown and crisp.

Remove with a slotted spoon and drain on paper towels.

Serve hot with fresh herbs, pickles, salad

Uncooked kubba can be frozen in a single layer, then transferred to a freezer bag. Fry directly from frozen, adding 1–2 extra minutes to the cooking time.