Iraqi Recipes

Iraqi Authentic Mosuli Kubba (Click me!)

Authentic Mosuli Kubba is a traditional Iraqi dish from Mosul, featuring stuffed dumplings with a thin, crispy shell of rice dough.

The filling is typically spiced ground lamb or beef mixed with finely chopped onions and aromatic spices like allspice, cumin, and cinnamon.

Shaped into discs or ovals, these dumplings are deep-fried to a golden brown.

Known for their crunchy exterior and savory filling, Mosuli Kubba is often served as an appetizer or main course.

It's a beloved dish, especially during festive occasions and family gatherings.

This flavorful delicacy highlights the rich culinary heritage of Iraq.

Standard Ingredients

• Rice (preferably short-grain)
• Water
• Salt
• Ground lamb or beef
• Onions (finely chopped)
• Pine nuts (optional)
• Spices (salt, black pepper, allspice, cumin, cinnamon)
• oil or ghee

Cooking steps

1. Prepare the Rice:
   • Rinse the rice thoroughly under cold water until the water runs clear.
   • In a large pot, combine rice with water (use a 1:1.5 ratio of rice to water) and a pinch of salt.
   • Bring to a boil, then reduce heat to low, cover, and simmer until the rice is fully cooked and sticky.
2. Form the Dough:
   • Allow the cooked rice to cool slightly, then transfer it to a food processor.
   • Process the rice until it forms a smooth, sticky dough. You may need to add a little water if the mixture is too dry.
   • Let the dough rest for a bit to cool completely.
3. Cook the Meat:
   • In a large skillet, heat a bit of oil over medium heat.
   • Add finely chopped onions and sauté until they become translucent.
   • Add the ground lamb or beef, breaking it up as it cooks.
   • Season with allspice, cumin, cinnamon, salt, and black pepper. Stir well to combine.
   • Cook until the meat is fully browned and the spices are well incorporated.
   • Optionally, add pine nuts and cook for another minute.
   • Remove from heat and let the filling cool.
4. Shape the Kubba:
   • Take a small ball of rice dough and flatten it into a thin disc in your hand.
   • Place a spoonful of the meat filling in the center of the disc.
   • Carefully fold the dough over the filling and seal the edges, shaping it into a disc or oval.
   • Repeat until all the dough and filling are used.
5. Frying the Kubba:
   • In a deep frying pan or pot, heat vegetable oil or ghee over medium-high heat.
   • Once the oil is hot, carefully add the kubba in batches, making sure not to overcrowd the pan.
   • Fry until golden brown and crispy, turning occasionally to ensure even cooking.
   • Remove with a slotted spoon and drain on paper towels.
6. Serving:
   • Arrange the kubba on a serving platter.
   • Serve hot, accompanied by fresh salads, yogurt-based dips, or a tangy tomato sauce.

Enjoy Your Meal!!