KUBBAH MOUSEL

Kubbah Mousel is a flat disc of 2 layers of bulgur with a thin layer of minced meat mixture in the middle. It originated in the city of Mousel,240km north of Baghdad. Kubbah Mousel is one of the most famous and authentic dishes in Iraq.

Kubbah Mosuel (Middle Eastern Meat Pie)

This recipe makes 8 large kubba.

Ingredients:

Kubba Shell:

• 500g jireesh (cracked wheat)

• 250g fine bulgur

• 250g minced meat

• 1 tablespoon salt

• 500ml water

Kubba Filling:

• 500g minced meat

• 1 large onion, chopped

• 4 tablespoons 7-spice mix

• 1 tablespoon salt

• 2 tablespoons oil

• Optional: raisins and pine nuts for added flavor and texture

Instructions:

Prepare the Filling:

1. Cook the Onions: In a frying pan, heat 2 tablespoons of oil and fry the chopped onions until golden brown. Remove from the pan and let them cool down.

2. Mix the Filling: Once the onions have cooled, add them to the minced meat. Season with salt, pepper, and 7-spice mix. Optionally, add raisins and pine nuts for extra flavor.

Prepare the Shell:

1. Combine Ingredients: In a large bowl, mix the bulgur, jireesh, minced meat, and 1 tablespoon of salt. Gradually add the water, mixing well.

2. Knead the Dough: Knead the mixture by hand until smooth. You can also use a food processor to achieve a dough that is easy to handle and spread into a thin layer.

Assemble the Kubba:

1. Prepare the Workspace: Cut some plastic squares to help shape the kubba. You will also need a bowl of cold water to wet your hands and the plastic, as well as the lid of a saucepan or a flat surface for molding the kubba.

2. Shape the Dough: Take a piece of dough the size of a lemon and wet your hands. Spread the dough on the wet plastic square, pressing it out into a thin, even layer. If you prefer, you can use a rolling pin to roll out the dough into a thin disc.

3. Add the Filling: Place a small amount of the filling in the center of the dough, spreading it into an even layer (about ½ cm thick). Leave a small border (about ½ cm) from the edge of the dough to seal the kubba.

4. Seal the Kubba: Carefully place a second disc of dough over the filling. Gently press the edges together to seal. Make sure the kubba is fully closed to prevent the filling from leaking during cooking.

5. Repeat: Continue the process until all the dough and filling are used up.

Cooking the Kubba:

1. Boil the Kubba: In a large pot or deep frying pan (large enough to fit the kubba), bring water to a boil, adding a pinch of salt. Gently slide the kubba into the boiling water, one at a time. When the kubba float to the surface (in about 5-6 minutes), they are ready. Remove them with a slotted spoon and drain.

2. Optional: Fry the Kubba: Heat a little oil in a frying pan over medium heat. Fry the kubba until golden brown and crispy on both sides. Alternatively, brush the kubba with oil and grill them until both sides are crispy.