Iraqi Meat Stuffed Burghul Pie / Kubba Mosul/ No Machine/ كبة موصل سهلة بدون ماكنة باستعمال السميد

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey reduces fat while maintaining flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in cost and still provide crunch.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free option while rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable 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 needed. 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 a pliable and stiff dough. You may need to add semolina if the dough is sticky.

Refrigerate for a couple of hours.

In a big pan on high heat, cook the meat and onion until the onion is tender.

Add spices, black pepper, and salt, and cook for a few more minutes until there is no liquid left in the filling.

Set aside to cool down, then refrigerate for an hour or so.

Cut a zip lock bag in half, then brush with very little oil.

Take a small size of the prepared dough, like the size of an orange, and put it in one side of the plastic bag, then cover with the other half of the plastic bag.

With a rolling pin, roll the dough into a thin layer.

With a big cutter or lid of a small pot, make a round shape and get rid of the excess dough.

Distribute the cooked filling or raw filling on one layer of the rounded shape dough, flattening and pressing it down well.

Cover with another layer of rounded shape dough and seal very well, pressing firmly especially at the edges.

Keep the kubba on a piece of parchment or wax paper without covering them.

In a big and deep pan, boil water with very little salt. Add one kubba at a time, using the paper to help.

Once added to the boiling water, the paper will come off easily. The kubba will float to the top when cooked.

Take out the kubba with a large plate or spatula and let it dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary