KUBBAH MOUSL

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 wheat)

• 250g fine bulgur

• 250g minced meat

• 1 tablespoon salt

• 500ml water

Kubbah 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:

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.

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.

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

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.

Cut some plastic squares to help shape the kubbah. 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 kubbah

Take a piece of dough (90 gram 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. 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.Continue the process until all the dough and filling are used up.

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 kubbah float to the surface (in about 5-6 minutes), they are ready. Remove them with a slotted spoon and drain. 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.