Entree: Iraq – Mosul & North – كبة الموصل ➤ Kibbeh al-Mawsil (Deep-fried bulgur shells stuffed with spiced lamb)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 7 min

Total 45 min

Ingredients

- 2 cups (340 g) fine bulgur
- 1 cup (160 g) fine semolina
- 1 cup (240 ml) warm water, plus extra as needed
- 1 tsp (6 g) salt, plus more to taste
- 1 lb (454 g) ground lamb
- 1 tbsp (15 ml) olive oil
- 1 large onion, finely chopped
- 1/3 cup (40 g) pine nuts
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (3 g) ground cumin
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) pine nut oil or additional olive oil (optional)
- 2 tbsp (30 ml) lemon juice
- 2 cups (480 ml) vegetable oil for deep frying
- Fresh parsley for garnish

Instructions

1. Combine the bulgur and semolina in a large bowl, sprinkle with 1 tsp salt, add 1 cup warm water, and mix. Let sit 15 minutes, then knead until you have a smooth, pliable dough; add a little more water if too dry.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Sauté the chopped onion until soft and translucent, about 5–7 minutes.
3. Add the ground lamb to the skillet and cook, breaking up lumps, until browned and cooked through, about 8–10 minutes. Stir in tomato paste, allspice, cinnamon, cumin, black pepper, and 1/2 tsp salt. Cook 2 more minutes.
4. Toast pine nuts in a small dry pan over medium heat until golden, about 2–3 minutes, then stir them into the cooked meat. Remove stuffing from heat and finish with 2 tbsp lemon juice and optional pine nut oil. Taste and adjust seasoning; let cool to room temperature.
5. Divide the bulgur dough into 18 equal portions. With wet hands, flatten each portion into a thin oval on your palm, creating a hollow center.
6. Place about 1 1/2 tbsp of the cooled meat filling in the center of each oval, then fold and seal carefully, shaping into an oblong kubba. Ensure seams are well sealed to prevent filling loss in frying.
7. Heat vegetable oil in a heavy pot to 350°F (175°C). Fry the kubba in batches without overcrowding until evenly golden and crisp, about 4–6 minutes per batch. Drain on paper towels.
8. Serve hot garnished with chopped parsley and with plain yogurt or a lemon wedge if desired.