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Kubba Recipe Kubba Halab
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There are many kinds of Kubba out there but Iraqi Kubba't Halab is the MOTHER of all Kubbas. Golden crunchy on the outside, delicious flavour packed meaty goodness on the inside, this traditional Iraqi Kubbat halab is the only type of Kubba you need in your household. I’ve captured my mums secret recipe for you - lets break down this awesome traditional recipe: • 📺Don’t forget to Subscribe to Get More Great Recipes: / thearabaussiecookingchannel • Find me on Instagram: / the_arab_aussie_cooking_page • 1) FOR THE SHELL • 1.5 cups short grain rice • 1 potato diced (optional, can replace with extra rice) • Water – around 3 to 5 cups • 1.5 teaspoon salt • 1 teaspoon turmeric • ½ teaspoon curry powder • Vegetable oil to fry for rolling the Kubba • 2) FOR THE MEAT FILLING • ½ Kilo lean beef mince • 2 medium onion diced • 1 small bunch of fresh parsley – about a cup • 2 table spoons olive oil • ¾ tspn salt to taste • ½ teaspoon black pepper • ½ teaspoon cinnamon • ½ teaspoon paprika • ¼ teaspoon yeni bahar (aka pimento spice) – found at Turkish grocers. • ¾ teaspoon curry powder • ¼ teaspoon turmeric • 1 ½ tablespoon raisins • 1 ½ tablespoon pinenuts • KUBBA MAKING TIPS • If you find the dough is sticking to your hands rub a little oil on them before handling. • Allow Kubbas to rest for minimum 30 minutes. • Note, you can freeze these for frying another day! • Small Kubbas with thin shells are the yummiest.
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