Kubba halab or rice and meat patties is a traditional Middle Eastern and Iraqi food. It is simply made from a fried rice dough that is filled with minced meat, onion, parsley, and spices.
After you fry it, this rice and meat patties will be crispy from the outside, and smooth and full of flavour from the inside.
People in Iraq eat kubba halab in gathering, festivals, picnics and Fridays. The smell of the fried kubba in the home gives the family a great joy as it is one of the most preferable foods in Iraq.
During winter, people usually add the kubba to the soups like red lentils and mung beans soup, and they squeeze lemon over the soup. This meal gives them warmth, and makes them feel full longer.
It is also a good lunch box idea, my son who is currently in grade 1 loves to have this rice and meat patties for his lunch at school
Kubba halab or rice and meat patties:
Ingredients of the filling:
- 400 g beef mince
- 1 large onion (grated)
- 1/2 cup chopped parsley
- 2 tsp curry
- 2 tsp cumin
- 1 tsp black pepper
- 1 tsp seven spices ( or any spices blend)
- 2 tsp salt
Ingredients of the dough (the kubba cast):
- 1 1/2 Jasmine rice
- 2 medium size potatoes (cubed).
- 1 tsp turmeric
- 1 tsp salt
Instructions of kubba halab/ rice and meat patties:
1- rince the white rice with cold water very well, then soak it in the water for 30 minutes. In a deep fry pan, add the beef mince and cook, stirring, for 8 minutes until the beef slightly color changed.
2- Add the chopped onion and the spices and stir for 5 minutes. We need the filling to be dry so get rid of extra oil using a spoon or paper towel.
3- Last thing add the parsly, stir for 2 minutes, then turn off the heat and set it aside to cool.
4- In a cooking pot, put the rice, potato pieces, turmeric, and salt. stir well until all the rice turn yellow (takes the colour of the turmeric spice). Now add the water and let it 1/2 cm over the rice.
5- Bring the water to boil, reduce the heat to low, cover the pot with a tight fitting lid, and maintain a gentle simmer.
Cook until the water is absorbed, about 15 minutes or so. Now, mix the rice, then turn off the heat and let the rice sit, covered for 10 minutes.
6- Put the rice in a large bowl. Use potato masher to mash the rice, then with wet hands, knead the rice with your hands until you get a smooth dough that is no longer sticky to the touch.
7- To stuff the kubba, you need to have damp hands. Place a small powl of water next to you. Take a handful of the Kibbeh dough and form into somewhat of an oval-shaped disc in the palm of one hand. Add some filling and close it up by pinching and turning in your hands until smooth.
8- Place the kubba in a plastic wrapped tray. Do not put them too close together, or they can get stuck together.
9- Deep fry your kubba in sunflower or vegetable oil. Heat the oil in a frying pan or deep fryer before adding the kubba.
Avoid turning them too much, only when they are golden on one side to avoid kubba breaking apart while frying.
10- Serve kubba with yoghurt dip or tabullah.
It is better to freeze the kubba for at least 3 hours before frying, so that they hold their shape when deep frying.
You can freeze several patches to be consumed later.