Iraqi Meat Dumplings: Kubbeh Halab

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein, while rice is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

Prepare saffron water by mixing room temperature water with saffron and whisking to dissolve.

Strain the saffron water to remove threads and retain the liquid.

In a pot, place jasmine rice and pour in the saffron water, adding salt.

Cover with parchment paper to prevent sticking and caramelization, then cover with a lid.

Cook in a 350-degree oven for 40 minutes, then let it rest.

Flip the rice onto a baking tray and separate the grains with a fork.

Chop onion, fennel, celery, and garlic, then process in a food processor until finely chopped.

Heat canola oil in a pan, add ground lamb, and allow it to caramelize without stirring too much.

After 5 minutes, flip the lamb to develop caramelization, then mash slightly with a spatula.

Cook until moisture evaporates and the lamb is well caramelized, scraping the bottom for fond.

Add strained vegetables to the lamb and mix well, then season with salt.

Sprinkle ras al hanout over the mixture and toast the spices.

Add harissa for heat and cook for an additional 30-45 minutes over medium heat.

Finish with lemon juice and butter, allowing the butter to melt into the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens