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Recipes

Kubba Mosul (Iraqi Stuffed Bulgur Patties)

Kubba Mosul is a beloved celebratory dish from northern Iraq, often gracing tables at weddings and large family gatherings, cherished for its unique torpedo shape and rich filling.

4 servings (default)Iraq

Ingredients

Servings
4
  • For the Shell
  • 2 cups Fine bulgur wheat (#1 grade)
  • 500 g Lean lamb, finely ground twice
  • 1 Medium onion, finely grated
  • 1 tsp Ground allspice
  • ½ tsp Ground cinnamon
  • ½ tsp Ground black pepper
  • 1 tsp Salt
  • Ice water
  • For the Filling
  • 300 g Ground lamb or beef
  • 1 Large onion, finely diced
  • 2 tbsp Vegetable oil
  • 1 tsp Ground allspice
  • ½ tsp Ground cinnamon
  • ½ tsp Ground black pepper
  • ½ tsp Salt
  • ¼ cup Raisins (optional)
  • ¼ cup Pine nuts, toasted
  • For Frying
  • Vegetable oil

Method

  1. 1

    Prepare the Bulgur

    15 min

    Gently rinse the fine bulgur under cold water and drain it thoroughly. Let it rest for approximately 15 minutes to allow it to soften slightly, preparing it for the dough.

  2. 2

    Make the Kubba Dough (Shell)

    In a large mixing bowl, combine the rehydrated bulgur with the finely ground lamb, grated onion, allspice, cinnamon, black pepper, and salt. Knead this mixture vigorously for 15 to 20 minutes. If the dough feels too dry, gradually add a tablespoon of ice water at a time until it reaches a very smooth, pliable, and paste-like consistency that’s easy to shape without cracking.

  3. 3

    Prepare the Filling

    Heat the vegetable oil in a pan over medium heat. Sauté the finely diced onion until it becomes soft and golden. Add the ground lamb or beef, breaking it apart with a spoon, and cook until it's browned and no longer pink. Stir in the allspice, cinnamon, black pepper, and salt. If you're including them, add the raisins and toasted pine nuts now. Cook for another minute, then remove the pan from the heat and let the filling cool down completely.

  4. 4

    Shape the Kubba

    Keep a bowl of ice water nearby to moisten your hands as needed. Take a portion of the kubba dough, roughly the size of a small egg. Using your thumb, carefully hollow out the center, rotating it to create a thin, even shell. Fill the cavity with about 2 tablespoons of the cooled meat filling. Gently close the opening and meticulously shape it into the traditional torpedo form, pointed at both ends, approximately 10 cm (4 inches) long. Repeat this process until all the dough and filling are used.

  5. 5

    Deep Fry the Kubba

    5 min

    Heat a sufficient amount of vegetable oil in a deep pot or fryer to 180°C (350°F). Carefully lower the kubba into the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 4 to 5 minutes, turning occasionally, until they develop a beautiful deep golden-brown color and are cooked through.

  6. 6

    Drain and Serve

    Using a slotted spoon, carefully remove the fried kubba from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Arrange your delicious Kubba Mosul on a serving platter and serve them warm, perhaps alongside a refreshing yogurt-cucumber salad or an assortment of pickles.