Iraqi Kubba Mosul: Large Flat Kubba with Spiced Meat Filling

Combine 1 cup fine bulgur, 1/2 cup fine semolina, and 1 teaspoon salt in a bowl. Add 1 cup of hot water, stir, cover, and let it sit for 15 minutes until the grains soften. Knead the mixture for 5 minutes until a smooth dough forms. If too dry, add 1-2 tablespoons of cold water.

For the filling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and cook for 3 minutes until softened. Add 1 pound ground lamb, 1 teaspoon seven-spice blend, and 1/2 teaspoon black pepper. Cook for 8-10 minutes, breaking up the meat, until browned and cooked through. Stir in 1/4 cup pine nuts and cook for 1 minute more. Drain any excess fat and let the filling cool completely.

Divide the kubba dough into 8 equal portions. Take one portion and flatten it between two sheets of plastic wrap or parchment paper into a very thin, large circle, about 8 inches in diameter.

Place about 2 tablespoons of the cooled meat filling onto one half of the flattened dough, leaving a 1/2-inch border. Fold the other half of the dough over the filling to create a half-moon shape. Gently press the edges to seal, then trim with a knife or pastry wheel to create a neat, flat kubba.

Repeat the process with the remaining dough and filling. You should have 4 large kubba.

Bring a large pot of salted water to a gentle boil over medium-high heat. Carefully slide 2 kubba into the boiling water. Reduce heat to a simmer and poach for 10-12 minutes, or until the kubba float to the surface and are cooked through. Remove with a slotted spoon and drain.

Repeat with the remaining 2 kubba. Serve immediately with plain yogurt on the side.