Friday, August 26, 2016

976. Iraqi Lazy Kubba

I missed making new kubba recipes for the blog! This Iraqi kubba, the twelfth variety on MCW, is aptly named Lazy Kubba because the filling the the crust are mixed together then formed into a patty, thereby making things so much easier and quicker to boot. Furthermore, if you find yourself with leftover cooked rice and leftover cooked minced meat, you're already set to go.
In the recipe below, I provided a brief minced meat outline in case you do not have already cooked mined meat left over. I also switched up from the regular chopped fresh parsley to an intense dose of dried mint which I found was perfectly complimentary to the dish. Eating a bite of this kubba with the simplest jerjir salad was perfection.

Ingredients: (makes 14 patties)

3 cups cooked leftover rice
1 Tbsp dry mint
2 eggs
250g minced lamb
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon powder
1/2 tsp allspice powder
1/2 tsp chili powder, to taste
3-4 Tbsp oil, to shallow-fry


Cook the meat first by searing the minced lamb and onion until browned.
Add the salt, pepper, cinnamon, allspice, and chili powders; saute for 2-3 minutes more then set aside to cool completely.
Either by hand or in a food processor, knead the cold leftover rice, meat mixture, dry mint, and 2 eggs into a workable dough.
Form 14 patties and either immediately shallow fry or refrigerate until needed.
Since all the ingredients except for the binding egg are already cooked, you do not need to cook for a long time, just until both sides of the patties are seared to a golden brown.
Alternatively you can brush with oil and bake in a hot oven for about 15-20 minutes.
Serve immediately, and is especially delicious eaten together with the simplest jerjir salad.

صحة و عافية

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