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Kubba Mosuliya (Mosul-Style Stuffed Bulgur Dumplings)

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50 min
Prep
30 min
Cook

Ingredients

  • 300 g (2 cups) fine bulgur wheat
  • 200 g (1 1/3 cups) all-purpose flour
  • 1 tsp salt
  • 300 g (10 oz) ground lamb or beef
  • 1 onion, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 30 g (1/4 cup) pine nuts, toasted
  • 1 litre (4 cups) light broth, for simmering

Method

  1. Soak bulgur in water for 20 minutes, drain well, then blend with flour and salt into a smooth, pliable dough.
  2. For the filling, sauté onion until soft, add meat and spices, cook until browned, then stir in pine nuts.
  3. Take a portion of dough, flatten into a disc, and fill with a spoonful of the meat mixture; seal into an oval shape.
  4. Repeat with remaining dough and filling.
  5. Bring broth to a gentle simmer and carefully lower in the kubba.
  6. Simmer for 20–25 minutes until the shells are firm and cooked through; serve hot in the broth.

Introduction: Named for the northern city of Mosul, this version of kubba uses a fine bulgur shell wrapped around a spiced meat filling, and is traditionally simmered in a light broth, showcasing the culinary refinement of Iraq's north.

Cultural Background: Named for the northern city of Mosul, this version of kubba uses a fine bulgur shell wrapped around a spiced meat filling, and is traditionally simmered in a light broth, showcasing the culinary refinement of Iraq's north.

Tips: Keep a bowl of water nearby to wet your hands, which makes shaping the bulgur dough much easier.

Variations: In some households, the kubba is shallow-fried instead of simmered for a crisper exterior. Not authentically vegetarian; the bulgur shell without filling is sometimes used for a meat-free version, though this is not traditional.

Storage: Refrigerate cooked kubba in broth for up to 3 days.

Reheating: Reheat gently in a saucepan over low heat until warmed through.

FAQs:

Q: Can the dough be made ahead?

A: Yes, it can be refrigerated for a few hours before shaping.

Q: Why is my dough cracking?

A: It likely needs more water; the bulgur dough should be moist and pliable.

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