Iraqi Rolled Kubba -Cracked Wheat Dough/ #Recipe369CFF

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides a protein-rich option, while rice is often more affordable.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, and ground pork can be less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower and pumpkin seeds are more accessible and cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Mix two kinds of burghul and wash and drain well.

Add semolina and salt and mix well.

Cover and set aside for about 1 hour.

After 1 hour start kneading the dough with your hand as you would be kneading a regular bread dough. Use cold water if you need. The dough should be stiff.

Cover again then knead again to a smooth dough.

Add ground meat and knead the dough again until you get pliable and stiff dough. You may need to add semolina if the dough is sticky.

Refrigerate for a couple of hours.

In a big pot boil water with a generous amount of salt. Add one rolled Kubba at a time. In the beginning, the kubba will stay at the bottom but then will float to the top which means the kubba is cooked and ready to come out.

Either slice it and enjoy it with salad or fry it in a little bit of oil then slice it.

Cooking Techniques

Spice Level: