Kubba Mosul: An Authentic Iraqi Delight

Kubba Mosul is a traditional Iraqi dish that has been enjoyed by many generations. It is a popular food in the northern region of Iraq, particularly in the city of Mosul. It is a type of kubba that is made with bulgur wheat, meat, and spices. It is usually served with a side of yogurt or cucumber salad.

I had the pleasure of trying Kubba Mosul for the first time at a Middle Eastern restaurant in Springfield, Virginia. After browsing the menu, I decided to order this dish. Shortly after, a friendly young Middle-Eastern waiter brought it to our table.

During our meal, there was a bit of commotion in the kitchen when some equipment broke down. However, the staff quickly resolved the issue, and we were able to continue enjoying our meal.

After finishing our meal, I requested the recipe for Kubba Mosul from the restaurant chef. To my delight, he agreed to share it with me. The recipe contained the following ingredients: for the shell: bulgur, semolina or rice flour, ground beef or lamb, salt, and allspice. For the filling: ground beef or lamb, onion, salt, allspice, black pepper, cardamom, cinnamon, cloves, cayenne pepper, almonds or pine nuts, raisins, and oil

I was thrilled to have the opportunity to try making this delicious dish at home.

Accompanied dishes

When it comes to serving this dish, several dishes pair well with it. As someone who has enjoyed this dish many times, I have found that the following dishes complement Kubba Mosul perfectly:

Tabbouleh: This fresh and flavorful salad made with parsley, tomatoes, onions, and bulgur wheat is a great accompaniment. The tangy and citrusy dressing of the salad helps cut through the richness of the dish.
Hummus: Another classic Middle Eastern dish that goes well with this kubba is hummus. The creamy and nutty flavor of hummus balances out the spiciness of this dish.
Baba ghanoush: This smoky and creamy eggplant dip is a great addition to any Middle Eastern meal. Its mild flavor pairs well with the bold flavors of Kubba Mosul.
Fattoush: A refreshing and crunchy salad made with romaine lettuce, tomatoes, cucumbers, onions, and crispy pita chips. The zesty dressing of fattoush complements the richness of Kubba Mosul.
Labneh: This creamy and tangy yogurt dip is a great accompaniment. Its mild flavor and creamy texture help balance out the bold flavors of the dish.

Ingredients:

Shell:

1¼ cups finely ground bulgur (#1)
1 cup rice flour or semolina
1 pound beef or lamb, ground
2 teaspoons of salt
1 teaspoon of allspice

Filling:

1 lb. beef or lamb, ground
1 onion, chopped fine
1 teaspoon of salt
1 teaspoon of allspice
1 teaspoon of ground black pepper
½ teaspoon of cardamom
¼ teaspoon of cinnamon
¼ teaspoon of ground cloves
¼ teaspoon of cayenne pepper (optional)
⅓ cup of almonds or pine nuts, sliced (optional)
⅓ cup of raisins (optional)
1 teaspoon of oil (for greasing the plastic bags)

How To Make Kubba Mosul?

Making the filling:

Start by cooking the meat, onion, and spices in a pan. After it’s done, move it to a plate to cool off.
If you like, toast the raisins, almonds, or pine nuts in that pan and mix them into the filling.

Making the shell:

Put the bulgur in a bowl and add a cup of warm water.
Let it sit for 10 minutes to get soft. Next, mix in the semolina (or rice flour), meat, salt, and allspice. Use your hands to mix it well.
Then, use a meat grinder or food processor to turn it into a paste.

Assembling:

Take two big ziplock bags, cut their sides with scissors, and snip off the sealing tops. Oil the insides lightly.
Shape a bit of the paste into a ball and set it in the bag’s center.
Use the other bag half to cover it, then roll it into a thin circle. If it gets wrinkly, just fix the plastic.
Peel back the top plastic and cut a 10″ circle using a plate as a guide. Shape the edges with your fingers, removing any extra. Do the same with more paste in the other bag.
Then, spread the filling on one circle, but leave some edge space. Place the second circle on top.
Start pressing from the middle outwards to get rid of air and seal them. Turn the kubba and do the same.
Gently remove one layer of plastic. Reshape the edges with your fingers, pushing them inward a bit.
Cover your kubba with some cling film, making sure it can wrap around.
Turn it so the cling film side is down.
Peel the remaining plastic and let the kubba air out for half an hour. Then, wrap it in the cling film.
Follow the same steps for all your paste and fillings.
At the end, freeze the wrapped kubba on a tray. Once solid, transfer them to big freezer bags.

Cooking:

Heat water in a non-stick pan until boiling. Then, drop the Kubba in and let them cook for about 5 to 10 minutes, or until they’re done.
Drain any leftover water and drizzle a tablespoon of oil in the pan. Crisp up one side of the Kubba, then turn and brown the other side. Cut it into four pieces and pair it with a salad and pickled mangoes.

Preservation and Storage

As a lover of this dish, I can assure you that preservation and storage are crucial to maintaining its quality and taste. Here are some tips that I have learned over the years:

Store it in an airtight container to prevent moisture from getting in and spoiling it.
Keep it in the refrigerator if you plan on eating it within a week. Otherwise, freeze it to extend its shelf life.
If you freeze it, make sure to wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn.
When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature for a few hours.
If you’re reheating it, make sure to do so in the oven or on the stove rather than in the microwave to maintain its texture and flavor.

Conclusion

In conclusion, Kubba Mosul is a delicious and unique dish that anyone should try. Its crispy exterior and savory filling make it a perfect appetizer or main course.

While it may seem intimidating to make at home, with the right ingredients and recipe, anyone can create this dish. It’s important to note that the preparation process can be time-consuming, but the result is well worth the effort.

Overall, I highly recommend trying Kubba Mosul if you have the opportunity. It’s a dish that truly showcases the flavors and culture of the Middle East.

As mentioned above – it’s best to pair this dish with yogurt salad.
Get the recipe now (by clicking the image below):