Kubba
Kubba appears across the Middle East in dozens of forms. Iraq has the largest variety of kubba shapes and fillings.
Iraqi fried torpedo dumplings — a shell of bulgur wheat and minced lamb encasing spiced meat and pine nuts. Eaten throughout the Levant but perfected in Iraq.
Ingredients
Method
Soak bulgur. Mix with shell mince, salt and allspice. Knead to a smooth paste.
Make filling: fry onion, filling mince, pine nuts and cinnamon until cooked. Cool.
Form bulgur shells. Fill with meat mixture. Seal into torpedo shapes.
Deep-fry at 170°C for 8-10 minutes until deep golden.
The shell must be paper-thin and even — thick shells remain doughy inside.
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