Iraqi Kubba / Kibbeh

Step 1

If you have uncooked rice, take a tablespoon of oil in a pan, add cumin seeds, let it splutter, add your rice and enough water to cook along with salt. The rice should be cooked to soft consistency.

Step 2

If you have leftover or cooked rice, same process as above but you will add very little water so rice are refreshed, hydrated and becomes soft.

Step 3

Let rice cool enough to handle and add mashed potato, corn flour and salt. Mix really well.

Step 4

Add in you mix-ins to cooked mince, mix well.

Step 5

Next take a golf size ball of rice potato mixture, flatten it in the middle, place a teaspoon of mixture, close and bind tightly using your oiled hands. It will come together very nice and firm.

Step 6

Repeat for all the mixture and filling.

Step 7

Keep it in a tray or large plate, covered with a plastic wrap in refrigerator for upto two days or fry immediately.

Step 8

For frying, heat the oil in a pan and pour atleast and inch of oil. I used flat non stick frying pan but you can use a wok.

Step 9

When oil is very hot, place your kubba/kibbeh carefully and do not touch. Turn after 1 or 1.5 minute when they have browned on one side. If you touch them immediately, they might break.

Step 10

Fry the other side and drain on a paper towel.

Step 11

Enjoy!!