Looking for a dish that wows your guests without stressing you out? There is nothing quite like the smell of savory spices on a cold winter evening.
This Kubba Halab recipe delivers a perfectly crispy crust and a tender, flavorful center. It is a beautiful addition to any holiday table or cozy family dinner.
Why You’ll Love This Recipe
This recipe is a winner because it uses simple pantry staples. You likely have rice, potatoes, and onions in your kitchen right now.
The combination of turmeric and spices creates a stunning golden color. It looks impressive but remains very budget-friendly for large families.
Your kids will love the handheld shape and the mildly spiced filling. It is truly the ultimate soul-warming comfort food for a snow day.
Simple Method
Making these rice balls is much easier than it looks. You simply boil the rice and potato together until very soft.
While the dough cools, you can quickly brown the savory meat filling. Even a beginner cook can master the shaping process with a little practice.
The potato in the dough is a secret time-saving shortcut. It helps everything stick together perfectly without falling apart in the oil.
Ingredients You’ll Need
These ingredients bring together the authentic flavors of the Middle East in your own kitchen.
- 2 cups short-grain rice, rinsed
- 1 large russet potato, peeled and cubed
- 3.5 cups water
- 1 teaspoon turmeric powder
- 1.5 teaspoons salt
- 500g ground beef or lamb
- 2 medium onions, finely chopped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon Iraqi Baharat (7-spice mix)
- 1/2 teaspoon ground black pepper
- Vegetable oil for deep frying
Step-by-Step
- Combine rinsed rice, cubed potato, turmeric, salt, and water in a large pot.
- Bring to a boil, then reduce heat to low and cover.
- Simmer until water is absorbed and mixture is very soft (about 20 minutes).
- Mash the warm rice and potato mixture until it reaches a smooth dough consistency.
- Allow the dough to cool completely before handling.
- In a large skillet, brown the ground meat and drain any excess fat.
- Add onions and sauté until they are translucent and soft.
- Stir in Baharat, salt, pepper, and parsley, then cool to room temperature.
- With moist hands, flatten a walnut-sized piece of dough into a disc.
- Place one tablespoon of filling in the center and seal tightly.
- Heat 2 inches of oil to 350°F and fry in batches until golden brown.
- Drain on paper towels and serve while hot and crispy.
Best Ways to Enjoy It
Serve these warm and crunchy with a side of cool garlic yogurt. They are also wonderful with a fresh, bright cucumber and tomato salad.
If you are hosting a holiday, arrange them on a large wooden platter. Your friends will love grabbing these as a satisfying, handheld appetizer.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for three days. You can also freeze them before frying for easy future meals.
To reheat, use an oven or air fryer at 350°F for 10 minutes. This helps the exterior stay perfectly crisp rather than getting soggy in a microwave.
Recipe Tips
- Don’t skip the potato as it provides the necessary starch for binding.
- Always keep a bowl of water nearby to moisten your hands while shaping.
- Avoid overfilling the discs to prevent them from bursting during frying.
- Make sure the oil is fully heated before adding the first batch.
- For a holiday crowd, you can double the batch easily.
- Use a potato masher while the rice is still warm for smoothness.
- Add a handful of toasted pine nuts to the meat for extra crunch.
Ways to Switch It Up
- Swap the beef for ground lamb for a richer flavor.
- Add a tablespoon of tomato paste to the meat for extra depth.
- In the summer, serve them with a light lemon-tahini dipping sauce.
- Try adding a pinch of cinnamon for a warmer aromatic profile.
Common Questions
Can I make these ahead of time?
Yes, you can shape the balls a day early and keep them refrigerated. This makes holiday entertaining much less stressful for you.
Why did my Kubba crack in the oil?
Cracks usually happen if the dough is too dry or not sealed well. Ensure your hands are damp while shaping to create a smooth surface.
What if I don’t have Iraqi Baharat?
You can use a mix of cinnamon, cloves, and coriander as a substitute. The goal is to have a warm, aromatic spice profile.
I hope this cozy Kubba Halab recipe brings warmth to your winter table. Give it a try and enjoy every crispy, golden bite with your family. Happy cooking!
— Lidia
Kubba Halab (Iraqi Rice and Potato Balls)
Ingredients
- 2 cups short -grain rice, rinsed
- 1 large russet potato, peeled and cubed
- 3.5 cups wate r
- 1 teaspoon turmeric powder
- 1.5 teaspoons sal t
- 500 g ground beef or lamb
- 2 medium onions , finely chopped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon Iraqi Baharat (7-spice mix)
- 1/2 teaspoon ground black pepper
- Vegetable oil for deep frying
Instructions
- Combine rinsed rice, cubed potato, turmeric, salt, and water in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer until the water is fully absorbed and the mixture is very soft (approximately 20 minutes).
- While still warm, mash the rice and potato mixture thoroughly with a potato masher or pass through a meat grinder until a smooth, dough-like consistency is achieved. Allow to cool completely.
- In a large skillet over medium-high heat, brown the ground meat until cooked through. Drain any excess fat.
- Add the finely chopped onions to the meat and sauté until translucent and soft.
- Stir in the Iraqi Baharat, salt, pepper, and fresh parsley. Remove from heat and allow the filling to cool to room temperature.
- With lightly moistened hands, take a walnut-sized piece of the rice dough and flatten it into a thin disc in your palm.
- Place one tablespoon of the meat filling into the center of the disc. Carefully fold the edges over the filling and seal tightly, shaping into an oval or round ball. Ensure there are no cracks.
- Heat at least 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry the kubba in batches until the exterior is golden brown and crispy, approximately 4-5 minutes per side.
- Remove with a slotted spoon and drain on paper towels before serving hot.
