Entree: Iraq – Marsh Arab Cuisine – كبة حلب ➤ Kubbat Halab (Deep-fried bulgur and lamb croquettes stuffed with spiced minced lamb and pine nuts)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 2 cups (220 g) fine bulgur wheat
- 1 cup (240 ml) hot water
- 1/2 lb (227 g) ground lamb for shell
- 1/2 lb (227 g) ground lamb for filling
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 small onion, finely chopped for filling, approx. 3 oz (85 g)
- 1/4 cup (35 g) pine nuts, toasted
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 egg, beaten (for sealing, optional)
- Vegetable oil, for deep-frying
- Lemon wedges, for serving
- Plain yogurt, for serving (optional)

Instructions

1. Combine bulgur and hot water in a bowl, cover and let sit 15 minutes until softened; drain any excess and squeeze out extra liquid with a cheesecloth or clean towel.
2. In a large bowl, combine the soaked bulgur with 1/2 lb (227 g) ground lamb, half of the chopped onion, 1 tsp (2 g) allspice, 1/2 tsp (1 g) cinnamon, 1/2 tsp (1 g) cumin, 1/2 tsp (2 g) pepper, 1 tsp (6 g) salt and 1 tbsp (4 g) chopped parsley; mix by hand until it forms a malleable dough (use a food processor briefly if needed to obtain a smooth paste).
3. For the filling, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat; sauté the remaining onion until soft, add 1/2 lb (227 g) ground lamb and cook until browned, breaking up lumps. Stir in toasted pine nuts, remaining spices (adjust salt and pepper), and 1 tbsp (4 g) chopped parsley; remove from heat and let cool.
4. Wet your hands. Take a golf-ball sized portion of the bulgur mixture (about 2 oz / 55 g), flatten it into a thin disk in your palm, place 1 rounded teaspoon of the meat filling in the center and fold the bulgur around it to enclose completely, shaping into an oval or torpedo. Repeat to make 12–16 kubbat.
5. If desired, brush each kubbat lightly with beaten egg to seal and promote browning. Heat vegetable oil in a deep pot to 350°F (175°C) — enough oil to deep-fry. Fry kubbat in batches for 3–5 minutes until evenly golden and cooked through, turning once. Do not overcrowd the pot.
6. Drain on paper towels and serve hot with lemon wedges and yogurt on the side.