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Kubba mosul: recipe illustration
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Kubba mosul

Large open-ended bulgur dumplings stuffed with onion and spiced meat, cooked in a broth. A specialty of Mosul in northern Iraq, known for its aromatic spiced filling and rich broth.

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Ingredients

Ingredients

Enveloppe

Farce

Bouillon

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,090 kcal per serving

Protein
54.3 g
Carbohydrates
111 g
of which sugars
5.7 g
Fat
43.5 g
of which saturated fat
12.8 g
Fiber
16.9 g

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

Instructions

  1. Rehydrate the bulgur in cold water for 20 minutes, then drain it and press it firmly.
  2. Sauté the chopped onions in oil until lightly caramelized, add the garlic, then the meat and spices. Cook until dry, then let it cool.
  3. Knead the bulgur with the egg, flour and salt until you have a smooth dough.
  4. Shape oval dumplings by hollowing each one out to hold the filling, then seal them carefully.
  5. Bring the broth to a simmer and poach the kubbas for 30 minutes over low heat.
  6. Sprinkle with chopped coriander and serve very hot with lemon wedges.

Variations and tips

Fried version. Deep-fry the raw kubbas in hot oil until golden for a crispier dish.

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Original Ecomely recipe.