Kubba Halab

1Preparation

1. Rinse the rice in several changes of water and drain.
2. Finely chop the onions.

2Cooking

1. Bring the rice to the boil in a pot with the water, turmeric and salt.

   🔥 high heat⏱ 5 min timer
2. Lower the heat, cover and cook until the rice is very soft, has absorbed all the water and turned sticky.

   🔥 low heat⏱ 25 min timer
3. Grind the rice while still warm in a food processor to a smooth sticky dough, then let it cool.
4. Cook the onions in the oil, stirring, until soft and light golden.

   🔥 medium heat⏱ 6 min timer
5. Add the meat, break it up and cook until no pink remains and the liquid has evaporated.

   🔥 medium heat⏱ 8 min timer
6. Add the baharat, black pepper, salt, raisins and almonds and stir for 2 minutes, then take off the heat, mix in the parsley and let cool.

   🔥 medium heat⏱ 2 min timer
7. Wet your hands, take a piece of rice dough the size of a small egg and hollow it with your thumb into a thin-walled cup.
8. Fill the cup with a spoonful of filling, then close it and roll it between your palms into a smooth ball or flat disc.
9. Heat the oil in a deep pot to 175 °C; it is ready when a scrap of dough sizzles and floats at once.

   🔥 medium heat⏱ 8 min timer
10. Fry the kubba a few at a time until golden and crisp all over, then lift onto paper towels.

    🔥 medium heat⏱ 15 min timer

3Serving

1. Arrange the kubba on a serving plate while hot.
2. Serve right away while hot and crisp.

💡 Tips & common mistakes

• Common mistake: rice that is undercooked or not ground enough — the kubba cracks and bursts in the oil. The dough must be completely smooth and sticky.
• Keep your hands wet throughout shaping so the rice does not stick to them.
• Seal any small crack with a wet finger before frying.
• You can freeze the kubba unfried on a tray, then bag them and fry straight from frozen over slightly gentler heat.

🔁 Substitutions

• Minced lamb can replace the beef.
• Pine nuts can replace the almonds.