This complex but unique dish is your one way ticket to the spectacular city of Mosul, Iraq. This authentic Kubba Mosul recipe is a perfect blend of spices! A delicious meat pie created out of the labor of love. Although its assembly may seem a bit overwhelming, each bite will prove itself to be worthy. I personally think that nothing beats traditional authentic meals. So, it is my absolute pleasure sharing with you my mom's famous Kubba Mosul recipe. Not only will you get instantly hooked, but you will also have a new favorite addition to your monthly meal plans. This traditional and flavorful Kubba Mosul recipe is perfect for any occasion, and a crowd pleaser when your guests' taste buds are into historical adventures!
Authentic Kubba Mosul
You may already know that Mosul is a city in Iraq, but did you know that it is known for making the best meat-filled pie? Kubba Mosul is the most authentic Iraqi food dish out there. It is well eaten all over the Middle East! It consists of two layers of bulgur dough filled with spiced-up beef, and flattened into a 9 inches circle. The mixture of bulgur, ground beef, almonds, and spices is a perfect flavorful filling for a dish that oozes power and history. And as I said, mastering the assembly may seem challenging; but think of it this way, you will have plenty of delicious frozen leftovers for easy quick meals later on!
Spiced Up Meat Filled Pie
A Trip Through Cultures: Iraqi Cuisine
Known for its distinctive cuisine, Iraq is the birth place of distinctly delicious dishes. It is the essence of a rich heritage, where history blends rich aromas and flavorful bites into every recipe. The Iraqi cuisine is heavily complimented by the culinary influences of its surrounding neighbors. A smorgasbord of sizes, colors, and flavors, once you try a recipe you will develop a deep appreciation for the country as its residents do. A worldwide favorite for being rich and refined, the Iraqi cuisine is not only commonly praised for its amazing flavors, but also it greatly values nutrition. Iraqi food is rich in vegetables that are usually accompanied by meat, rice or yogurt. A Unique experience on its own, you are about to dive into a special combination of all the things that make a dish incomparably appetizing.
Enjoy Your Kubba Masul With These Side Dishes!
Any dish, no matter how magnificent it is, can get lonely sometimes. That is why I suggest pairing your main meal attraction with other delicious side dishes. Give that meat dish something to keep it company! Here are a few dishes you can pair this Kubba Masul recipe with!
I personally enjoy it with a good old-fashioned Middle Eastern salad, especially my all-time favorite the "Fattoush". You can enjoy a piece with a big bowl of all the green delights that you can find. Vegetables are always appreciated on a Middle Eastern table; you never know when the stomach craved an extra crunch. In addition, serving a slice of Kubba with a cold bowl of yogurt is one of the ways many families enjoy this traditional recipe. Get those flavors and textures mixing! And hey, you can absolutely enjoy the solo flavors of your Kubba Mosul, just make sure nothing spills! Every bite should be appreciated!
Tips For The Best Kubba Mosul Recipe:
- Make sure you prepare your spicy filling before jumping into making the layers. Since you are dealing with a lot of steps in this procedure, it is best if you come into this show prepared for efficiency.
- Spice things up a bit by making this recipe your own! You will probably hear that some people like to add onion to the mix, and that is completely fine. You can have different versions of the same recipe, and that is what makes cooking beautiful!
- Once you knead, make sure you do it thoroughly until all the ingredients are completely mixed. I prefer accomplishing this step with my hands. I know this method takes longer, but it will grant you the best results, and allow you to get a feel of the mixture's distinctive texture.
Frequently Asked Questions:
Though I used ground beef, you can always replace that with lamb if you wish. You can also use pine nuts or raisins instead of almonds too. Don’t be afraid to experiment to come up with your own family tradition as my mother did.
Of course you can! Any leftover meat or even paste can be frozen for the next time you decide your hunger demands a filling meaty dish. So feel free to make a double batch, because reusing the frozen ingredients only requires you to thaw in the refrigerator overnight. Easy and quick!
My best advice for you is to keep water nearby to wet your hands whenever you feel the layer has gone too sticky and is difficult to manage. Also, this tip will allow you to mold and shape the mixture comfortably.
Ingredients You Need:
- bulgur (I used Turkish Bulgur #1)
- Jarish (ground wheat)
- ground beef (I used 80/20)
- room temperature water
- salt.
For the Filling
- ground beef
- slivered almonds
- black pepper
- salt
- Oil for frying
Follow These Easy Steps:
- In a medium-sized bowl, add in the Fine Bulgur and the ground wheat, and mix it well.
- Next, add in the salt, and then let the mixture rest for 20-25 minutes.
- While you are letting the dough rest, go ahead and cook the filling. Fry up your ground beef in a non-stick frying pan. As the ground beef browns, add in ½ teaspoon of salt, ½ teaspoon of black pepper, the 3 tbsp. of toasted almonds.
- Go back to your dough, add ½ cup of room temperature water to the mixture and stir well.
- Next, take 1 cup of the uncooked ground beef and mix it in (I used my hands to knead).
- Take the dough mixture, and put it into your blender. Blend it until you get a one-toned color and the texture is evenly spread.
- Take that and create a medium/small ball shape and apply it to a pan coated in a baking sheet. Then take another sheet and put it over top of the ball you just made.
- Using a rolling pin, flatten out the ball into a thin pancake-like sheet.
- Using a medium round pan cover or cutter, edge out a perfect circle, and then take off the top layer sheet to reveal your flattened batter with a circled ring outline. Take the same cutter and apply soft pressure to the dough to cut out the perfect circle, disregarding the outside pieces.
- Take the meat you cooked earlier and apply a decent amount on top of the circle batter, with about half an inch away from the edges.
- Making another flattened circle following the same steps as 7 through 9, apply that overtop of the first circle, closing in the filling inside. Press the seams together to ensure they are sealed.
- In a frying pan on medium heat, add the oil and let it heat up. Place the Mosul Kubba into the pan, turning it every so often to avoid burning. Once the side facing down is golden brown, flip it over and allow the other side to cook.
- Once fully cooked, take your Mosul Kubba out, cut it into fours, and enjoy!
Other Recipes You Might Enjoy:
- kubba Halab
- Fava bean Stew
- Easy Mediterranean lentil soup
- Bulgur pilaf with vermicelli and Chicken
- Potato Kubba
- Perfect Homemade Ground Beef Gyro
- Kurdish Kubba Hamuth- Iraqi Kubba Soup
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Kubba Mosul
Ingredients
- 1 cup bulgur (I used Turkish Bulgur #1)
- 1 cup Jarish #1 (ground wheat)
- 1 cup ground beef (I used 80/20)
- 1 ½ cup room temperature water
- 1 teaspoon Salt
- 2 cups ground beef
- 3 tablespoons slivered almonds
- ½ teaspoon black pepper
- ½ teaspoon salt
- Oil For Frying
Instructions
- In a medium-sized bowl, add in the Fine Bulgur and the ground wheat, and mix it together well.
- Next, add in the salt, and then let the mixture rest for 20-25 minutes.
- While you are letting the first half rest, go ahead and cook the filling. Fry up your ground beef in a non-stick frying pan. As the ground beef browns, add in your salt, black pepper, and toasted almonds.
- While the meat is simmering, go back to your first half and add in ½ cup of room temperature water to the mixture and stir well.
- Next, take 1 cup of the uncooked ground beef and mix it in (I used my hands to knead).
- Then take that combination, and put it into your blender. Blend it until you get a one-toned color, and the texture is evenly spread.
- Take that and create a medium/small ball shape and apply it to a pan coated in a baking sheet. Then take another sheet and put it over top of the ball you just made.
- Using a roller, flatten out the ball into a thin pancake-like sheet
- Using medium round pan cover or cutter, edge out a perfect circle, and then take off the top layer sheet to reveal your flattened batter with a circled ring outline. Take the same cutter and apply soft pressure to the dough to cut out the perfect circle, disregarding the outside pieces.
- Take the meat you cooked up earlier and apply a decent amount on top of the circle batter, with about half an inch away from the edges.
- Making another flattened circle following the same steps as 7 through 9, apply that overtop of the first circle, closing in the filling inside. Press the seams together to ensure they are sealed.
- Once fully cooked, take your Mosul Kubba out, cut it into fours, and enjoy!
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