Kubba (Iraqi Meat‑filled Bulgur Dumplings)
Savoury bulgur shells stuffed with spiced minced lamb, fried to a crisp golden brown, served with a tangy yoghurt‑mint sauce – a beloved Iraqi comfort dish.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Combine the bulgur with 120 ml (½ cup) cold water in a bowl, stir, cover and let it soften for 10 minutes.
-
Step 2 of 6
Mix the softened bulgur with the grated onion, salt, pepper and half the parsley until a smooth, pliable dough forms; set aside.
-
Step 3 of 6
In a separate bowl, combine the minced lamb with cumin, cinnamon, allspice, remaining salt and parsley, mixing until well blended.
-
Step 4 of 6
Take a walnut‑sized portion of bulgur dough, flatten in the palm, place a teaspoon of meat filling in the centre, then fold and seal, rolling into an oval shape; repeat with remaining dough and filling.
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Step 5 of 6
Heat the oil in a deep skillet over medium‑high heat; fry the dumplings in batches, turning occasionally, until deep golden and crisp, about 4 minutes per batch.
-
Step 6 of 6
Mix the yoghurt, mint, lemon juice and a pinch of salt in a small bowl; serve the hot kubba with the sauce on the side.
Notes from the kitchen
If fine bulgur is unavailable, use cracked wheat soaked for 30 minutes as a substitute; store cooked kubba in the fridge for up to 2 days, reheating gently in a pan.
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