Prepare to tantalize your taste buds with a mouthwatering Middle Eastern delicacy that will transport you straight to the bustling streets of Aleppo! Kubba Halab, these golden-crispy meat-filled rice balls, are not just a dish – they're a culinary masterpiece that combines centuries-old tradition with explosive flavors that will make your dinner guests beg for the recipe. Whether you're a food adventurer or a comfort food lover, these crispy, nutty, and incredibly satisfying kubba will revolutionize your cooking repertoire and become an instant family favorite!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 cup fine bulgur wheat
- 1/2 pound ground beef or lamb
- 1 onion, finely chopped
- 1/4 cup pine nuts
- 1 teaspoon cumin
- Salt and pepper to taste
- Oil for frying
Instructions
- Rinse the bulgur wheat thoroughly under cold water and drain well. Let it sit for 30 minutes to soften.
- In a large mixing bowl, combine the softened bulgur wheat with ground meat, finely chopped onion, salt, pepper, and cumin. Knead the mixture thoroughly until it becomes a smooth, consistent dough-like texture.
- Toast the pine nuts in a dry skillet over medium heat until golden brown, stirring constantly to prevent burning. Set aside to cool.
- Prepare a small bowl of cold water to help shape the kubba. Wet your hands to prevent the mixture from sticking.
- Take a small handful of the meat-bulgur mixture and form a smooth, oval-shaped ball about 2-3 inches long. Create a hollow center by pressing your thumb into the middle.
- Stuff the hollow center with toasted pine nuts, then carefully seal the opening, ensuring the filling is completely enclosed.
- Heat oil in a deep frying pan to 350°F (175°C). The oil should be deep enough to fully submerge the kubba.
- Carefully place the prepared kubba into the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 4-5 minutes.
- Remove the kubba with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot, optionally garnished with fresh herbs or alongside a yogurt or tahini sauce.
Tips
- Bulgur Texture is Key: Ensure your bulgur is thoroughly rinsed and softened. The right moisture level is crucial for creating a smooth, cohesive dough that holds together perfectly.
- Wet Hands, Happy Cooking: Always keep a bowl of cold water nearby when shaping kubba. Slightly wet hands prevent the mixture from sticking and help create smooth, uniform balls.
- Pine Nut Perfection: Toast pine nuts carefully – they burn quickly! Keep stirring and watch for a golden color to enhance their nutty flavor without charring.
- Oil Temperature Matters: Use a cooking thermometer to maintain the oil at exactly 350°F (175°C). Too cool, and your kubba will be greasy; too hot, and they'll burn outside while remaining raw inside.
- Batch Frying is Best: Don't overcrowd the pan. Fry kubba in small batches to ensure even cooking and maintain oil temperature.
- Drain Thoroughly: Let kubba rest on paper towels to remove excess oil, ensuring a crispy exterior and lighter texture.Pro Tip: These kubba freeze beautifully! Make a large batch and freeze uncooked kubba between layers of parchment paper for quick, delicious meals later.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
