1529. Kubba Halab with Bagilla stuffing

Kubba is my kryptonite. Timman bagilla is pretty high up there, too. Combine the two, and you've got yourself a bomb of a kubba.

A couple words of caution in the making: wet your hands in shaping the dough to prevent sticking. Freeze your kubba before frying so the warm crust will not dissolve in the oil. Make sure your oil is plenty hot. Do not fry more than four kubba at a time. Make sure the kubba are fully submerged in the oil. Do not touch the kubba as it fries to allow the crust to solidify. Good luck!

Ingredients:

For the crust:

1 cup rice

2 large potato, peeled, cut into cubes

1 tsp salt

1/2 tsp turmeric

1/4 tsp paprika

Filling:

1 tsp ghee

2 onions, chopped finely

1/2 tsp turmeric

2 cups shelled thawed broad beans

1 cup dill, chopped

1 tsp salt

Method:

To make the crust, boil all the crust ingredients together for 10 to 15 minutes until the potatoes are half cooked and the rice grains have doubled in size.

Drain and spread on a tray to cool and dry off.

Push the crust ingredients through a meat grinder machine (using the fine hole disc).

Knead the resulting dough a bit.

To make the filling, heat the ghee or oil in a pot, and saute the onion until transparent.

Stir in the turmeric. Lightly toss in the beans, dill, and salt and saute gently for another 10 minutes. Set aside to cool completely.

Form the kubba and stuff. It is very important to freeze the kubba before frying, otherwise the warm crust will dissolve in the hot oil.

To fry the frozen kubba, make sure your oil is deep enough and hot enough.

Drop in one kubba at a time, leaving a minute between each kubba addition to allow the heat to rise again. Do not over crowd the pan. 

Serve as soon as possible to preserve the crispy crust.

صحة و عافية