Kubba Halab (Iraqi Fried Rice-Shell Kubba)
Local name: كبة حلب
In short: Golden fried dumplings with a crisp rice shell around a filling of spiced lamb, onion, parsley and almonds, served hot with amba or pickles. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 1 h 15 min
- Cook
- 1 h 10 min
- Resting
- 30 min
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 460 kcal
Kubba halab is a common sight on Iraqi Ramadan tables. The shell is made from rice cooked until very soft, then kneaded into a sticky dough and wrapped around a spiced meat filling with almonds. The pieces are fried until deep golden, giving a thin crunchy crust and a soft inside. Keep your hands wet while shaping, or the dough sticks. Serve with a sharp pickle or amba and a fresh salad.
Instructions
- Put the rice, water, salt and turmeric in a pot. Bring to a boil, cover and cook on the lowest heat for 35 minutes, until the rice is mushy and has absorbed all the water. Cool for 20 minutes.
- Mash the cooled rice with a potato masher or in a food processor. Knead in the cornstarch and oil until you have a smooth, sticky dough. Cover and chill for 30 minutes.
- For the filling, cook the onion in the oil for 6 minutes. Add the meat and cook for 8 minutes, breaking it up, until browned and dry. Stir in the parsley, almonds, baharat, cinnamon, salt and pepper, then cool completely.
- With wet hands, take about 55 g of dough and flatten it into a disc in your palm. Put a tablespoon of filling in the center and pinch the edges closed, smoothing the surface into an oval. Re-wet your hands often.
- Heat the frying oil in a deep pot to 175°C (350°F). Fry 4 or 5 pieces at a time for 5 to 6 minutes, turning, until deep golden and crisp.
- Lift out with a slotted spoon, drain on paper towels and serve hot with amba or pickles.
Tips
- Chill the shaped pieces for 15 minutes before frying so they hold together in the oil. Check the temperature, because oil that is too cool makes the shell greasy.
- To shape more easily, work on a tray lined with plastic wrap and keep a bowl of water beside you. Bake at 220°C (425°F) for 25 minutes, brushed with oil, if you prefer not to fry.
Questions and answers
Can I make kubba halab ahead and freeze it?
Yes. Freeze the shaped, unfried pieces on a tray, then bag them for up to 2 months. Fry straight from frozen at 170°C (340°F) for 8 minutes.
Why did my kubba fall apart in the oil?
Usually the rice dough was too wet or the pieces were not chilled. Make sure the rice is cooked to a mush with no leftover water, and add a little more cornstarch if the dough sticks.
What is the difference between kubba halab and other kubba?
Kubba halab has a rice shell and is fried. Other types use a bulgur or semolina shell, and some are poached in soup or baked in a tray.
How long does it take to make Kubba Halab (Iraqi Fried Rice-Shell Kubba)?
About 2 h 25 min in total: 1 h 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Kubba Halab (Iraqi Fried Rice-Shell Kubba)?
About 460 kcal per serving, with 14 g of protein, 45 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 45 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
