1900. Iraqi Kubba Jareesh in Loomi Broth

Years ago I mentioned a tale of a thousand kubbas. While still not yet near one thousand, the MCW kubba repertoire is constantly expanding. 

This recipe is mostly for the jerish (groats) Iraqi kubba used in many of our dishes. As a bonus, a loomi broth is also outlined to help you enjoy the kubba immediately. If you want to cook the entire quantity of kubba, I actually recommend doubling the broth recipe.

Ingredients:

Dough Ingredients:

2 cups fine jareesh

½ cup fine bulgur

2 cups water

½ tsp salt

½ tsp black pepper

Filling Ingredients:

500g minced meat

1 medium onion, chopped

½ tsp salt

½ tsp black pepper

½ pinch turmeric

½ pinch curry

½ tsp ground noomi basra

Broth Ingredients:

3 Tbsp olive oil

1 medium onion, chopped

2 Tbsp tomato paste

1.5 liters water

½ tsp salt

½ tsp black pepper

4 noomi basra

Method:

Mix dough ingredients, cover, and let rest 30 mins. Knead until elastic.

Cook filling ingredients and set aside to cool.

Stuff kubba and shape into discs.

Make the broth: saute the onion until soft; add the tomato paste and cook a minute longer, Add the water, salt, pepper, and powdered loomi and whole loomi; stir until simmering. Add the kubba and cook until it floats plus 15 mins extra.

صحة و عافية