There is nothing like the smell of savory spices on a chilly winter evening.
This golden Kubba Halab recipe will warm your soul and your kitchen. It delivers a satisfying crunch with a tender, spiced meat center. You can bring a taste of tradition to your table tonight.
Why You Will Love This Recipe
This dish is the definition of a hearty family favorite. It uses simple ingredients like rice and potatoes from your pantry. The result looks impressive but feels like a warm hug. It is perfect for cold nights when you need comfort.
You will love how budget-friendly this meal is for your family. It feeds a crowd without breaking the bank. The turmeric gives the crust a beautiful golden glow. Every bite is a perfect balance of textures and flavors.
Simple Cooking Method
Making these rice balls is a fun, hands-on process for everyone. You start by boiling rice and potatoes together until very soft. This creates a naturally gluten-free dough that is easy to handle. Even beginners can master the stuffing technique quickly.
You can even prepare the filling a day in advance. This shortcut makes the final assembly much faster for you. Your kitchen will stay organized and stress-free. You can do this with just a little patience and love.
Ingredients You Will Need
These ingredients are mostly staples you likely already have at home.
- 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 Directions
- 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 mixture thoroughly until it becomes a smooth, dough-like consistency.
- Allow the rice dough to cool completely before handling.
- Brown the ground meat in a large skillet and drain excess fat.
- Add onions to the meat and sauté until they are soft.
- Stir in Iraqi Baharat, salt, pepper, and fresh parsley.
- Cool the meat filling 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.
- Shape into an oval and ensure there are no cracks in the dough.
- Heat 2 inches of oil to 350°F (175°C) in a deep pan.
- Fry in batches until golden brown, about 4-5 minutes per side.
- Drain on paper towels and serve while hot and crispy.
Best Ways to Enjoy It
Serve these golden treats while they are still steaming hot and crunchy. They are wonderful on a large platter for holiday guests. Pair them with a fresh green salad to balance the richness. A side of cool yogurt is also a lovely addition.
For a festive touch, garnish the plate with extra fresh parsley. Set the table and enjoy a cozy night in with your family. These always disappear fast at any gathering. Everyone will ask you for the secret to that crust!
How to Store Leftovers
You can store leftover kubba in the fridge for three days. Keep them in an airtight container to maintain their flavor. To get the crunchy texture back, use your oven. Reheat them at 350°F for about ten minutes.
These also freeze beautifully before you fry them. Place them on a tray in the freezer until solid. Then move them to a freezer bag for later. This is a great make-ahead tip for busy weeks.
Tips for Best Results
- Keep your hands moist while shaping to prevent sticking.
- Do not overfill the balls or they might burst during frying.
- Make sure the oil is hot before adding the kubba.
- Use a potato masher for a perfectly smooth rice dough.
- Double the batch during the holidays to feed a big crowd.
- Avoid crowding the pan so the oil temperature stays steady.
- Add a pinch of cinnamon for an extra warm aroma.
- Let the dough cool fully so it is easier to shape.
Ways to Switch It Up
- Swap ground beef for lamb for a richer, deeper flavor.
- Add toasted pine nuts to the filling for extra crunch.
- Use a dash of curry powder if you lack Iraqi Baharat.
- Shape them into rounds instead of ovals for a different look.
- Add a few raisins to the meat for a sweet surprise.
Quick Answers
Can I bake these instead of frying?
Frying gives the most authentic and crispy texture for this recipe. You can bake them, but they will be much softer. Brush them with oil first if you choose the oven.
What if my dough is too sticky?
If the dough sticks, make sure it is completely cold. Wetting your hands with water is the best trick. You can also add a tiny bit of flour if needed.
Will my kids like this dish?
Yes, children usually love the crispy outside and mild flavors. It is a very kid-approved finger food. You can even let them help with the shaping!
I hope this cozy recipe brings warmth to your winter nights. There is so much joy in sharing a handmade meal with family. Give it a try and enjoy every crispy bite!
— 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.
