Iraqi

Kubbah Mosul

A classic Moslawi kubbah made as a thin, wide bulgur-and-meat shell filled with spiced lamb, onions, almonds, and raisins. It is boiled to set the kubbah, then browned in ghee until the surface is crisp and golden.

▶Watch it madeMabel Younadam · 24:48

Ingredients

• Fine bulgur3/4 cup
• Lean beef or lamb, finely minced for the shell120g
• Semolina2 tbsp
• Small onion, grated and squeezed dry1/2
• Salt1 tsp, divided
• Ground black pepper1/2 tsp, divided
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Ground lamb or beef for the filling200g
• Onion, finely chopped1 small
• Ghee2 tbsp, divided
• Iraqi baharat1 tsp
• Ground cinnamon1/4 tsp
• Slivered almonds, toasted2 tbsp
• Raisins2 tbsp
• Fresh parsley, finely chopped2 tbsp
• Cold wateras needed for kneading and shaping

Method

1. Rinse the fine bulgur, drain it well, then soak it with just enough cold water to cover for 20 minutes until softened but not wet.
2. Make the filling by heating 1 tablespoon ghee in a pan, then cooking the chopped onion until soft and lightly golden.
3. Add the ground lamb or beef for the filling and cook, breaking it up finely, until browned and dry.
4. Season the filling with 1/2 teaspoon salt, 1/4 teaspoon black pepper, Iraqi baharat, and cinnamon.
5. Stir in the toasted almonds, raisins, and parsley, then let the filling cool completely.
6. Drain any excess moisture from the soaked bulgur and place it in a bowl with the shell meat, semolina, grated squeezed onion, cumin, coriander, remaining salt, and remaining black pepper.
7. Knead the shell mixture firmly for 10 to 15 minutes, wetting your hands with cold water as needed, until it becomes smooth, sticky, and paste-like.
8. Divide the shell mixture into 4 equal balls and place each between lightly dampened plastic sheets.
9. Flatten each ball into a very thin round about 18 to 20 cm wide, keeping the thickness even and patching cracks with wet fingers.
10. Place half the cooled filling over one round, leaving a 1 cm border, then cover with a second round.
11. Seal the edges firmly with wet fingers to make one large flat kubbah, then repeat to make the second kubbah.
12. Bring a wide pot of salted water to a gentle boil, then lower the heat so the water barely simmers.
13. Slide in one kubbah at a time and simmer for 8 to 10 minutes, until firm and floating; lift out carefully with a wide skimmer and drain.
14. Heat the remaining 1 tablespoon ghee in a wide skillet over medium heat.
15. Brown each boiled kubbah on both sides until crisp, golden, and lightly blistered.
16. Serve hot, whole or cut into wedges, with Iraqi pickles, salad, or yogurt on the side.

Common questions