1977. Folded Kubba Mosul

Iraqi kubba Mosel looks like a large disk the size of a plate with perfectly thin crust encompassing a meat and nut filling, often further garnished with raisins or sultanas.

1911. Individual Iroog Mosul

I do have an Iroog Mosul on MCW, but it is the family version made in a casserole dish. These are individually sized making them something of a cross between iroog Mosul and kubba Mosul.

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. 

1899. Cyprus Kubba

Cypriot and Turkish cuisines overlap a lot. Even their language is the same.

1774. Vegan Kubba Appetizer

Back all those years ago when I first posted about kubba (my absolute kryptonite), that legend speaks of a thousand and one kubba varieties. Here we are at the twenty-eighth kubba on MCW.

1655. Kubba Balls

Kubba niya, or raw kubba, can only be made with the freshest meat, and them consumed within an hour or two after making. Eating leftover kubba niya the next day is a bad idea, since it is made of raw meat after all. So this kubba balls idea was born: make balls out of the leftover kubba niya and fry them up. 

1542. Turkish Burghul Kubba

Delightful fun fact: the Turks also make kubba! There are some stark differences, but if there is anyone who knows how to make economical beyond-delicious food, it has to be the Turks. They are not shy of plenty of hard work, and the results pay off. The casing is simply extra-fine burghul and minimal seasoning/spices. 

1531. Maslawi Iroog

Although I served these Iroog Maslawi as part of a main meal, it is actually commonly served over tea time in Iraq. I am not sure on why it is not classified as a kubba (to me, it is). When broken down, all it is is basic garden vegetables (onion, tomato), garin (burghul, jareesh, flour), and meat (beef and lamb fat).

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.

1493. Kubba Niya

I surprised myself with this one. I have enjoyed the occasional carpaccio, so it is an eyebrow-raiser that raw kubba (kibbe niya) intimidated me. But once I saw it combined with tabboula and fried potato sticks in a tiny bread wrap, I knew it was something I could conquer.

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.

1389. Pomegranate Glazed Kubba

Long, long ago, I mentioned the fable of the thousand types of kubba on MCW. I don't think I can realistically cover all one thousand (and I truly believe there may be even more than that), but with kubba being one of my irresistible weaknesses ever, I do plan to tackle a fair scope of them. This is a two-stage dish: make the kubba and fry them (which renders them delicious as is), them make the sauce and glaze them just before serving.

1155. Kubba Appetizers

This is a very versatile and delicious idea for a pretty appetizer. It is served at room temperature so can be prepared ahead.

991. Pumpkin Kubba (Vegan)

Compared to my other kubbas, this vegan pumpkin kubba is somewhat exotic and uncommon to me. It hails from the bleeding and burning Aleppo, aka Halab, where sheer genocide and a full blown holocaust is being committed this very moment and has been going on for years now while the world watches power hungry rabid dogs tear people apart (literally!) down to the newborn.

990. Iraqi Kubba Mosel

From a very young age I had an affinity to kubba. If it was on the table for lunch, I would eat myself sick of them. By far, the Iraqi kubba halab is and always has been my favorite. The dill kubba is a close second, and this Iraqi kubba Mosel (كبة موصل), the thirteenth type of kubba on MCW, is also way up there.

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.

738. Iraqi Dill Kubba

If you find yourself a real fan of Iraqi fava-dill rice and kubba halab, this kubba is a dream come true.
It is quite simply everybody's beloved kubba halab, with a twist. The incorporation of fresh dill in the crust achieves phenomenal results.

680. Kubba Fetteh

Fetteh (الفتة), as seen in my chicken fettah a while back, is basically a dish consisting of fried crispy pita bread, topped with things (chicken or meat or pulses or vegetables...) and a sauce of sorts.

Guest Post: JUMA Kubba Mosul

Eid Mubarak everyone! May Allah shower His blessings on us and accept our departed as martyrs.
I have the great pleasure of introducing the writer behind MCW's first guest post, the amazing Iraqi food enthusiast Philip from London.

571. Kiri Kubba

It's been a while since the last kubba recipe.
This cream cheese kubba makes for kubba number nine, plus five kubba dishes to boot.