Kubba Mosul
Iraq's own real branch of the wider kibbeh family, genuinely distinct from the site's existing Levantine and Iraqi shared Kibbeh entry rather than a renaming of it: Levantine kibbeh shells are essentially always fine bulgur, while Iraqi kubba comes in real, documented regional forms with shells of bulgur, rice, semolina, or potato depending on the city. This entry is built around kubba mosul specifically, the iconic Mosul style, shaped into a flat disc traditionally said to echo a mosque dome, and boiled rather than fried, genuinely different in both shape and cooking method from the Levantine torpedo-shaped, fried kibbeh.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups fine bulgur, soaked
- 1/2 cup semolina
- 1 tsp cumin
- 1/2 tsp ground cloves
- 500g ground beef or lamb
- 1 onion, chopped
- 1 tsp allspice
- 1/2 tsp paprika
- 1/4 cup raisins
- Parsley, chopped
Steps
- Knead the soaked bulgur with semolina, cumin, cloves, and salt into a firm, pliable dough.
- Sauté the onion with the ground meat, allspice, paprika, raisins, and parsley until cooked through, for the filling.
- Flatten a portion of the bulgur dough, place filling in the center, and fold and shape into a flat disc.
- Boil the discs gently in salted water or broth until they float and are cooked through, about 20-25 minutes.
- Serve hot, optionally pan-fried briefly afterward for a crisp exterior.