Iraqi
Kubbah Halab
These Iraqi fried rice kubbah have a golden turmeric shell wrapped around a fragrant minced meat filling with onion, parsley, nuts, and warm baharat. They are crisp outside, tender inside, and traditionally served hot with pickles, salad, or amba.
Ingredients
- Short-grain rice1 cup
- Water1 1/2 cups
- Ground turmeric1/2 tsp
- Fine salt1 tsp, divided
- Fine rice flour1 tbsp
- Ground lamb or beef150g
- Yellow onion, finely chopped1 small
- Vegetable oil1 tbsp, plus more for deep-frying
- Iraqi baharat1 tsp
- Ground black pepper1/4 tsp
- Ground cinnamon1/8 tsp
- Chopped parsley3 tbsp
- Toasted slivered almonds or pine nuts2 tbsp
- Raisins, finely chopped1 tbsp
Method
- Rinse the rice until the water runs mostly clear, then soak it in fresh water for 20 minutes and drain well.
- Put the drained rice in a small pot with 1 1/2 cups water, turmeric, and 1/2 tsp salt, then bring to a boil.
- Cover, reduce the heat to very low, and cook for 18 to 20 minutes until the rice is very soft and slightly sticky.
- While the rice is still hot, mash it firmly with a wooden spoon or potato masher until it becomes a smooth sticky dough with no distinct grains.
- Knead in the rice flour, cover the dough, and let it cool until comfortable to handle.
- Heat 1 tbsp vegetable oil in a skillet over medium heat, add the onion, and cook until soft and lightly golden.
- Add the ground lamb or beef and cook, breaking it up finely, until browned and any moisture has evaporated.
- Season the filling with the remaining 1/2 tsp salt, baharat, black pepper, and cinnamon.
- Stir in the parsley, toasted nuts, and raisins, then remove from the heat and let the filling cool completely.
- With wet hands, divide the rice dough into 8 equal balls.
- Flatten one ball in your palm into a thin oval cup, place about 1 tbsp filling in the center, then close the rice dough around it and shape it into a smooth pointed oval.
- Repeat with the remaining dough and filling, keeping your hands wet so the rice does not stick.
- Chill the shaped kubbah for 15 minutes to help them firm up before frying.
- Heat 5 cm vegetable oil in a deep pot to 175°C.
- Fry the kubbah in batches for 4 to 6 minutes, turning gently, until deep golden and crisp all over.
- Drain on paper towels and serve hot.
Common questions
Can I substitute the lamb in Kubbah Halab with beef or another filling meat?
Yes. Ground beef works well and is the easiest swap. Use a slightly fattier grind so the filling stays juicy. If using turkey or chicken, add a little extra oil and be careful not to dry it out.
How long does Kubbah Halab take from start to finish?
Plan on about 1 hour to 1 hour 15 minutes. The rice needs 20 minutes to cook plus cooling time, while the filling takes about 15 minutes. Shaping and frying usually takes another 20 to 30 minutes.
What are the most common mistakes when making the rice shell?
The biggest mistake is not cooking the rice soft enough. It must become very sticky when mashed, or the shell will crack. Also avoid adding too much flour, which can make the dough dry and hard to shape.
How should I store leftover Kubbah Halab?
Store cooked kubbah in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet so the shell stays crisp. You can also freeze them after shaping or after cooking.
What is the best way to serve Kubbah Halab?
Serve it warm, usually as a main dish or centerpiece with salad, yogurt, pickles, or a simple tomato sauce. A drizzle of melted butter or a little extra toasted nuts on top is also common.