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kubba halab
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Kubba Halab

Ingredients

Meat filling

  • 500 g minced lamb
  • 1 bunch parsley
  • 2 onions
  • 1 tsp curry powder
  • 1 tsp 7 spice
  • 1 tsp paprika
  • 180 g raisins
  • 50 g pine nuts (optional)
  • 1 tsp black pepper
  • 1 tsp cardamom
  • 1.5 tsp salt

Dough

  • 2 cups sushi rice wash till water is clear and soak in water for 20mins
  • 2 medium (310-315g) maris piper potatoes
  • 2 tsp salt
  • 1/2 tsp turmeric
  • 532 ml water

Instructions

Preparing the filling

  • Finely chop the parsley and white onion.
  • Heat a large pan over medium heat and add the minced lamb. Cook until browned, breaking it up as it cooks.
  • Add the chopped onion and cook until soft and translucent.
  • Stir in the curry powder, 7 spice, paprika, black pepper, and cardamom. Mix well.
  • Add the parsley, raisins, and toasted pine nuts (if using), and cook for another 2–3 minutes.
  • Taste and adjust seasoning if needed, then remove from heat and allow the filling to cool completely.

Preparing the rice shell

  • Rinse the Sushi Rice thoroughly until the water runs clear.
  • Soak the Sushi Rice in water for 20mins.
  • Add 2 cups of rice to a pot, then pour in 532ml of boiling water and 2 tsp salt and 1/2 tsp turmeric. Cover and cook on very low heat for 20 minutes.
  • Peel the potato, cut it into chunks, and boil until tender. Approximately 20-25mins.
  • Pass the cooked rice and potato through a meat grinder to create a smooth, uniform dough.
  • Combine the mixture well with your hands until it becomes smooth, cohesive, and easy to shape. It will be quite sticky and slightly gummy — this is normal. Coating you hands in water is key to working comfortable with the rice mixture.

Forming the Kubba

  • Keep a small bowl of cold water nearby and wet your hands constantly to prevent sticking.
  • Take a 40-45g portion of the rice dough (about the size of a golf ball).
  • Roll it into a ball, then use your wet thumb to create a hollow in the centre, gently shaping it into a thin shell.
  • Add a spoonful of the cooled filling inside.
  • Carefully seal the opening and shape into a smooth oval or slightly pointed kubba
  • Repeat with the remaining dough and filling, keeping your hands damp as you work.
  • Place the formed kubba on a tray lined with parchment paper.
  • Let the kubba air-dry for 30 minutes to remove excess moisture before freezing or frying.

Frying

  • You can shallow fry or deep-fry the kubba—make sure the oil is very hot.
  • Fry for 4-4.5 minutes, then remove once golden. Be careful, as kubba can develop dark patches quickly.

Time to eat

  • Dip the kubba in amba sauce, tamarind sauce, or date sauce, or enjoy it as a sandwich in an Iraqi samoon with pickles, lettuce, tomato, and your choice of sauces.

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