Kubba Mosul
كبة موصلية (KUB-bah moh-SUL-ee-yah)
Mosul-Style Stuffed Dumplings
Crispy torpedoed-shaped dumplings with a cracked wheat shell encasing a fragrant lamb and onion filling. These beloved Iraqi kubba from Mosul are crunchy on the outside and juicy within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak bulgur in warm water for 15 minutes, then drain and squeeze out excess moisture thoroughly.
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2
Process the bulgur with the lean ground lamb, salt, and allspice in a food processor until a smooth, pliable dough forms. Refrigerate for 30 minutes.
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3
For the filling, brown the ground lamb with onions, breaking up the meat finely. Add baharat, cinnamon, salt, and pepper. Stir in pine nuts and let cool.
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4
Take a golf ball-sized piece of shell dough, form into a hollow oval in your palm, stuff with a tablespoon of filling, and seal into a torpedo shape.
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5
Ensure there are no cracks in the shell. Repeat with remaining dough and filling, placing finished kubba on a tray.
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6
Heat oil to 175C and deep-fry in batches for 5-6 minutes until the shell is deeply golden brown and crispy. Drain on paper towels and serve hot.
Did You Know?
Mosul is considered the kubba capital of Iraq, with families competing to create the thinnest possible shell around the most flavorful filling.
Chef's Notes
Equipment Tips
- food processor
- deep fryer or heavy pot
- mixing bowl
- tray
The Story Behind Kubba Mosul
Kubba is the crown jewel of Iraqi cuisine, with the city of Mosul claiming the finest versions. The art of making kubba — shaping bulgur dough into thin shells around spiced meat — requires skill passed down through generations. Mosul's multicultural heritage, with Arab, Kurdish, Turkmen, and Assyrian influences, created an extraordinary diversity of kubba styles. The fried torpedo shape is the most iconic, but Mosul cooks also make kubba halab, kubba bamia, and dozens of other variations.
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