Crispy discs of thin bulgur dough stuffed with minced meat and onion, fried until golden brown.

المقادير

2 cups fine bulgur, soaked and well-drained

1/2 cup flour

1 tsp cumin

300g minced meat (for the filling)

1 onion, finely chopped

1/4 cup pine nuts or almonds, chopped

1 tsp mixed spice

Oil for frying

Salt and black pepper

خطوات التحضير

Knead the well-drained bulgur with flour, cumin, and salt until it forms a smooth, clay-like dough.

Sauté the onion with minced meat and spices until the meat is cooked and dry of liquid, then add the pine nuts or almonds.

Take a small ball of bulgur dough and flatten it between wet palms into a very thin disc.

Place a spoonful of meat filling in the center of the disc, fold the dough around the filling, and seal the edges well to form a flat disc or ball.

Heat oil well, then fry the discs over medium heat until deep golden and crispy outside (5-6 minutes).

Drain excess oil and serve hot.

نصيحة

Keep your palms consistently wet when flattening the bulgur dough to prevent cracking and sticking during shaping.

Kubba Mosul is one of the most famous types of Iraqi kubba, named after the northern city of Mosul, where it's especially popular. It differs from Aleppo or Lebanese kibbeh in the technique used for the outer shell, where fine bulgur is kneaded with a little flour or starch until it becomes very thin and dough-like.

Mosul-style kubba is shaped into flat discs rather than the usual oval shape, filled with a mixture of sautéed minced meat, onion, and Iraqi spices, then deep-fried until very crispy on the outside.