It’s been a while since the last kubba recipe.
This cream cheese kubba makes for kubba number nine, plus five kubba dishes to boot.Obviously, cream cheese, especially in Arabic cooking, is a relatively new introduction, so this recipe is the fruit of modernizing the traditional kitchen if you like.
My amazing kubba burghul crust recipe functions as a go-to for the crust. Some people mix the cream cheese with come cooked minced meat, others with nuts (pinenuts), and others use any type of cheese, from cheddar to gruyere.
I have a soft spot for kiri, who featured prominently in my childhood, so I went for that.
I got about 36 kubbas from this batch.
Ingredients: (makes 36)
1 cup burghul
500g minced meat
1 1/2 onions
1 tsp allspice
1/2 tsp pepper
1 1/2 tsp salt
18 squares of kiri (325g)
To make the kubba crust: In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator.
Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
Combine the 500g meat with the cup of previously soaked burghul, add the salt, pepper, and allspice.
Cut the onions into large chunks, and process the lot (onions and meat mix) in a food processor until creamy and well combined.
To form the kubba, it is easier to have a bowl of iced 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 half a square of kiri, and seal, eventually forming a torpedo shape.
At this stage they may be frozen.
To serve, fry in deep hot oil until a deep golden brown and serve hot.