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Name: Kubba
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Iraq
Ingredients: 300 g fine bulgur wheat; 500 g lean ground lamb; 2 onion; 40 g pine nuts; 1 tsp allspice; 1 tsp ground cumin; 1/2 tsp black pepper; 1 1/2 tsp salt; 120 ml ice water; 500 ml vegetable oil

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Iraq1 h 30 minServes 6déjà cuisiné

Kubba

كبة · Kubba

Ingrédients10

fine bulgur wheat300 g
lean ground lamb500 g
onion2
pine nuts40 g
allspice1 tsp
ground cumin1 tsp
black pepper1/2 tsp
salt1 1/2 tsp
ice water120 ml
vegetable oil500 ml

céréaleviandelégumeautreépice et sauce

Préparation

Rinse the bulgur, soak it in cold water for 20 minutes, then drain and squeeze out excess water.
Finely grate one onion. Pulse half the lamb with the soaked bulgur, grated onion, half the spices, and salt until a smooth paste forms, adding ice water as needed.
Finely chop the remaining onion and sauté it with the rest of the lamb, pine nuts, and remaining spices until the meat is browned and the mixture is dry.
With wet hands, shape the bulgur paste into oval shells, fill each with a spoonful of the meat mixture, and seal completely.
Heat the oil to 180°C and fry the kubba in batches until deep golden and crisp, about 4 to 5 minutes.
Drain on paper towels and serve hot.