• Rinse jasmine rice very well to get rid of the starches.
• Transfer rice into a pot. Now, add boiling water and salt on medium/high heat until all water is absorbed.
• Let all the water absorb and then turn the stove on low, cover the pot with the lid for another 20 minutes.
• Once done, transfer rice to a large tray and let it cool down.
• Once the rice has cooled down, with your hand, knead the rice a little until a very soft dough is formed, a dough that is easy to work with and not too sticky. Dip your hands in water or oil to handle the dough. Watch the video at the bottom of the recipe card to learn how I handled and shaped the kubba.

Stuffing for Kubba Halab:

• Start by adding ground beef to a pan and cook it until brown (if you’re using lean ground beef add about 1-2 tablespoons of oil).
•  Add finely chopped onions, finely chopped parsley, salt and black pepper to the ground beef.
• Mix until all combined and everything is cooked.
• Add slivered almonds and raisins now (optional step).

Let’s fill the Kubba:

• Dip your hand in water and take some dough. Make a ball about the size of a golf ball.
• Make a hole in the middle of the ball with your index finger. Flatten out the sides by rotating the dough ball until the sides are thin.
• Add about 2 tablespoons of stuffing and then close the ball. Dip your fingers in water to shape out the ball. (Watch the video to learn how to shape them exactly like Kubba Halab)
•  After you are done shaping them, place them in a large tray that can fit in the freezer. Freeze them in the tray once hardened, transfer them to a ziplock bag.
• Dip them in egg wash and deep fry them on a medium/high heat until golden and  crispy.
• Place them on a paper towel so all the oil can be absorbed.
• Enjoy them with lentil soup.