If you find yourself a real fan of Iraqi fava-dill rice and kubba halab, this kubba is a dream come true.
It is quite simply everybody’s beloved kubba halab, with a twist. The incorporation of fresh dill in the crust achieves phenomenal results. The herb is so aromatic, you don’t need too much of it.
The crust is still that amazingly crispy, delicate shell enveloping a spicy, moist meat filling.
Small twist, huge results. A definite must-try.
For the filling:
300g minced meat
2 onions, chopped finely
1 tsp salt
1/4 tsp pepper
1/4 tsp cinemon
1/4 tsp alspice
1/2 tsp ground noomi
1 cup parsley, chopped
For the crust:
1 cup rice
2 large potato, peeled, cut into cubes
1 tsp salt
1/2 tsp turmeric
1/4 tsp paprika
1/2 cup chopped fresh dill
To make the filling: saute the mince in a pan until browned, add the onion, salt, pepper, cinnamon, allspice, and noomi. Keep cooking until onions are transparent and there is little to no liquid left.
Remove from heat, allow to cool slightly, stir in the parsley, allow to cool completely.
To make the crust, boil all the crust ingredients together for 10 to 15 minutes until the potatoes are half cooked and the rice grains have doubled in size.
Drain and spread on a tray to cool and dry off.
Push the crust ingredients through a meat grinder machine (using the fine hole disc).
Knead the resulting dough with the chopped dill to evenly distribute the herb.
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 cradeling it in the palm of one hand, use you index finger of the other hand to fom a hollow in the middle of the ball (see picture).
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.
I suggest freezing the kubba, in a single layer and well spaced before deep frying them.
If they are not fried frozen, they might break up inside the frying oil and cause a large mess.
While frying, avoid touching with any tool as it might break the fragile crust. Instead, gently swirl the pot to allow the kubba to turn themselves over.
Serve warm as a side dish.