Kubbat Timman كبّة تمّن
aka, Kubbat Halab كبّة حلب
Iraqi Rice-Balls, Stuffed and Fried
Elegant Counterpart of Sicilian Arancini
Rice is boiled in a large amount of salted water, flavored with a bit of saffron, and cooked to perfection. Then it is drained and kneaded into dough, stuffed with spicy meat-mix, shaped, and fried to golden crispness. Yummy!
|Balls and cones of arancini|
Here is how to make kubbat Halab:
Hold the ball of dough in one hand and hollow it with the thumb of the other hand until you get an elongated oval shell about ¼ in. thick and 3 in. long, it does not have to be perfect. Fill and close the opening, and roll it gently between the palms to make it look like an egg with two pointed ends. Moisten your fingers whenever dough feels sticky. Put the finished ones on a big tray in one layer.
Serve with lots of salad and bread, or make into sandwiches with slices of salad vegetables, and pickles. Pickled mango (‘amba) with diced tomato is especially good with this dish (see my website for pickle suggestions).
(Makes 22-24 pieces)
|Kubbat Halab: A diamond in the rough, waiting to be discovered!|
When are we going to see such trailers serving the scrumptious Iraqi elegant version, kubbat Halab?
|A food trailer serving the Sicilian arancini|