1392. Chicken Musakhan Kubba

In the spirit of fried side dishes for Ramadan, I came up with this chicken musakhan-stuffed kubbas that hit the bulls eye in every aspect from crunch to acidity to flavor. I used a simple burghul-semolina crust, and my handy dandy absolutely perfect recipe for chicken musakhan.
The result was genius, and a great variation for both kubbas and for chicken musakhan, which we have had multiple iterations of on MCW. Give it a go; it won't disappoint.




Ingredients:

For the express kubba:
1 cup fine burghul
1 cup semolina
1 tsp salt
1 tsp cumin
2 cups hot water

For the filling:
3 onions, finely sliced
2 Tbsp olive oil
250g chicken breasts, minced
1 tsp dry mint
2 Tbsp sumac
1/2 tsp lemon salt
1/2 tsp pepper
1 tsp salt



Method:

To make the kubba, mix in a bowl the fine burghul, semolina, salt, and cumin. Add the boiling water, stir, cover with a plate and let sit 20 minutes. Knead in a food processor to render it into a dough.
Meanwhile, cook the filling: Saute the onion in the olive oil over medium heat until completely withered but not yet caramelized (around 15 to 20 minutes).
Stir in the dry mint, sumac, lemon salt, salt and pepper. Stir in the minced chicken, saute until cooked through. Set aside to cool completely.

To shape the kubba, take ping pong sized balls of the dough and proceed to fill and shape into a torpedo. Can be fried immediately or frozen for future use.

صحة و عافية