Kubba

Kubba

Part 1 - Dough

3 c
cooked, leftover rice, room temperature
1/2 tsp
turmeric

Put cooked rice and turmeric in food blender and process for a few minutes until rice becomes a soft dough.

Part 2 - Filling

1 tbsp
vegetable oil
1/2 lb
ground lamb or beef
1/2 c
onion, chopped
1 tsp
salt
1/2 tsp
Arabian spice (bahar)
1/4 c
raisins or shredded almonds
2 c
vegetable oil for frying

Heat oil in sauté pan, and add the meat. Cook meat for 5 minutes and and the onions salt and spices and stir. Lower the heat to simmer and cook until onions are soft. Add the raisins or almonds and set the meat filling aside to cool.

To form the kubba, or kibbi, have a small bowl with vegetable oil to wet your hand for shaping the kubba. Take a small piece of the dough, the size of a small egg. Roll it in your hands and make a hole in the middle to form a cup. Fill the hole with 1 tsp of the filling and seal it. Shape it like a football.

Heat 2 cups of oil in a small deep pot. Drop 4 kubba in oil, fry about 3 minutes. Remove them with a slotted spoon and drain on a paper towel.

Directions

Serve them with pickles. You can freeze them and reheat them in the oven when needed to serve.

For a vegetarian filling, saute onions and add peas and chopped mushrooms. Add salt and spices. Cool before filling the dough. Drain the filling from any liquid.

Yield: 8 Pieces
Region:
Culture:
Category: Appetizer & Snack
Contributor: Awatef Lami
Published in: Cultures in the Kitchen