As I mentioned before in the kubba halab recipe, there exist sooo many different variations of kubba across the Arab world! There are even kubba made of beetroot, and shrimp,and all sorts of shapes and sizes.
Today’s feature is the lentil kubba, with a surprise cheesy meaty filling.I have to admit that this is the first time I try this kubba, and was very pleasantly surprised and regretted not having made it before.
2 cups rice
1 cup brown lentils
2 vegetable cubes
2 Tbsp oil
1/2 tsp turmeric
1 tsp Madras curry powder
1/2 tsp salt
1 kg minced meat
1 cup chopped onion
1 tsp pepper
1/2 tsp salt
1 tsp mixed spice
1 cup grated cheddar cheese
|Meat and cheese filling.|
|Rice and lentil with turmeric.|
|Mincing the crust ingredients.|
|Forming the kubba with a handy bowl of water.|
To make the crust, soak lentils in water for 1 hour and soak the rice for half an hour.
Drain the lentil and the rice.
Heat 2 tablespoons oil in a pot, add the lentil, rice, stock cube, curry, turmeric, salt and saute.
Lower heat, add enough boiled water to just cover by a centimeter; cover, let simmer 20 to 30 minutes.
Spread contents in a large platter and let cool.
When cool, mince (twice for a finer texture) through a meat mince machine or pulse in a heavy-duty food processor.
To make the filling, saute all ingredients except for the cheese until cooked through and fragrant.
Remove from heat, allow to cool, then stir in the cheese.
To form the kubba, it is easier to have a bowl of water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the middle of the ball.
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.
At this stage they may be frozen.
Fry in deep hot oil until golden brown and serve hot.