About this dish
Torpedo-shaped dumplings of bulgur or rice shell filled with spiced minced meat, typically fried or cooked in soup.
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Ingredients
🌾2 cups fine bulgur, soaked
🥩400g ground beef or lamb
🧅1 onion, chopped
🌰1 tsp allspice
🥜1/4 cup pine nuts
🛢️Oil, for frying
Method
Serves 41
Blend the soaked bulgur with half the meat and onion into a smooth, pliable shell mixture.2
Cook the remaining meat with onion, allspice, and pine nuts for the filling.3
Shape the bulgur mixture into hollow shells, fill with the spiced meat, and seal into torpedo shapes.4
Deep-fry until golden brown and crisp, or simmer gently in broth.5
Serve hot.✓ What Makes it Authentic
Kubba has many regional forms across Iraq, with fillings and shells varying, but generally centered on a starchy shell around a spiced meat filling.
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