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Kubba bil timman (rice kubba): recipe illustration
Appetizers & nibbles

Kubba bil timman (rice kubba)

Iraqi dumplings made from round-grain rice, filled with a spiced meat mixture, then fried or baked. Crisp on the outside and soft inside, they are often served as a starter or at family meals.

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Ingredients

Ingredients

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

723 kcal per serving

Protein
32.5 g
Carbohydrates
54.9 g
of which sugars
2.7 g
Fat
41 g
of which saturated fat
13.5 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice in clear water until the water runs clear, then cook it covered with 400 ml of salted water for 15 minutes. Drain and let it cool slightly.
  2. For the filling, fry the finely chopped onion in the oil until golden, about 6 minutes.
  3. Add the meat, cumin, cinnamon, turmeric, salt and pepper, then cook while crumbling until the meat is no longer pink. Set aside.
  4. In a bowl, mix the lukewarm cooked rice with the egg, flour and melted butter. Knead until you have a soft, smooth dough.
  5. Take a piece of dough, flatten it in your palm, place a spoonful of filling in the centre, close it into a ball and smooth it between your hands.
  6. Heat the oil to 170 °C and drop the dumplings in small batches for 4 to 5 minutes, until well golden.
  7. Drain on kitchen paper and serve hot with a lemon wedge and parsley.

Variations and tips

Oven version. Brush the dumplings with a little oil and bake at 200 °C for 25 minutes, turning them halfway through.

With what's available here. Replace the special round rice with risotto rice, which gives an equally sticky dough.

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Original Ecomely recipe.