Can I bake Kubba Halab instead of frying?
While traditionally fried for crispiness, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden. They won't be as crispy as fried ones.
LUNCH
Iraqi Kubba Halab: Crispy Rice Patties with Spiced Beef & Peas
Savor the authentic flavors of Iraq with these delightful Kubba Halab. Each golden, crispy rice patty encases a rich, savory filling of perfectly spiced ground beef and tender green peas. A cherished comfort food, these are ideal for a satisfying and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Rinse the short-grain rice thoroughly until the water runs clear. Cook the rice in 4 cups of water with 1 teaspoon of salt over medium-high heat until boiling, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let it cool completely, then mash it into a sticky dough-like consistency.
02
While the rice cools, prepare the filling. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
03
Add the chopped onion to the skillet with the beef and cook for 5-7 minutes until softened and translucent.
04
Stir in the seven-spice blend, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute until fragrant.
05
Add the thawed frozen peas to the beef mixture and cook for another 2-3 minutes, stirring to combine. Remove from heat and let the filling cool completely.
06
To assemble the kubba, take a small amount of the mashed rice (about 2 tablespoons) and flatten it into a thin disc in your palm. Place about 1 tablespoon of the cooled beef and pea filling in the center.
07
Carefully bring the edges of the rice disc together to enclose the filling, shaping it into an oval or football shape. Ensure there are no cracks.
08
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Fry the kubba in batches for 5-7 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pot.
09
Remove the fried kubba with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot.
About This Recipe
Savor the authentic flavors of Iraq with these delightful Kubba Halab. Each golden, crispy rice patty encases a rich, savory filling of perfectly spiced ground beef and tender green peas. A cherished comfort food, these are ideal for a satisfying and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For easier shaping, lightly oil your hands before handling the rice dough. Ensure both the rice dough and the filling are completely cool before assembling to prevent the kubba from falling apart during frying.
Easy Substitutions
You can substitute ground lamb for ground beef. For a vegetarian option, use finely diced mushrooms and lentils for the filling. If you don't have seven-spice, a mix of allspice, cinnamon, nutmeg, and black pepper can work.
Storage & Reheating
Store leftover Kubba Halab in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes until heated through and crispy, or in an air fryer.
Serving Suggestions
Serve Iraqi Kubba Halab with a side of plain yogurt or a fresh cucumber and tomato salad. They also pair wonderfully with a simple lentil soup or a tangy sumac-infused onion salad. For a complete meal, offer them alongside a bowl of Iraqi Tapsi (vegetable stew).
Common Mistakes
Overfilling the kubba can cause them to burst during frying; use a modest amount of filling. Not cooling the rice dough and filling completely can make them difficult to shape and prone to breaking. Frying at too low a temperature will result in greasy kubba, while too high a temperature will burn the outside before the inside is properly heated. Not mashing the rice enough will lead to a crumbly dough that won't hold its shape. Overcrowding the frying pot will lower the oil temperature and make the kubba soggy.
Frequently Asked Questions
Can I freeze Kubba Halab?
Yes, you can freeze uncooked, shaped kubba. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer-safe bag for up to 3 months. Fry directly from frozen, adding a few extra minutes to the cooking time.
What is seven-spice blend?
Seven-spice blend, or baharat, is a common Middle Eastern spice mix typically including black pepper, cumin, coriander, cloves, nutmeg, cinnamon, and cardamom. It adds a warm, aromatic flavor to the filling.
MORE TO KNOW
The key to perfect Kubba Halab is the texture of the rice dough. Using short-grain rice and mashing it thoroughly after cooking creates the necessary stickiness and pliability. If your rice dough feels too dry, you can add a tablespoon of warm water at a time while mashing until it reaches a workable consistency. Conversely, if it's too wet, you can spread it on a baking sheet to air dry slightly before shaping. The goal is a dough that holds its shape without cracking but isn't overly sticky.
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