Stuffed Potato Dough
Kubbat Puteta Chap
However, the art of making kubba, of stuffing food with food, is certainly not new to the Iraqi cooks. Indeed, it can be traced all the way back the ancient times, as manifested in the Babylonians' bird pies, prepared by enclosing birds cooked in white sauce between two layers of seasoned dough. Detailed recipes for making such an ancient stuffed food are found in a Babylonian culinary tablet written in Akkadian cuneiform in 1700 BC:
|Babylonian culinary tablet 8958, Yale Babylonian Collection|
Here is how to make it:(Makes 18 to 20 pieces)
2 pounds potatoes (all-purpose will do), boiled whole and unpeeled
½ cup cornstarch (use a bit less with starchy potatoes)
1 teaspoon salt
½ teaspoon black pepper
For the filling, see my previous post on kubbat Halab
About 1 cup breadcrumbs for coating
Oil for frying
5. Put the fried discs in a large colander lined with white paper towels, and let them cool off a little before serving. Alternatively, you may spread the paper towels on a rack and put the fried discs in one layer to cool off. This way you will prevent them from getting soggy.
4. Bake it in the preheated oven for about 40 minutes, or until surface is golden brown. Let it cool for 10 minutes, and divide it into 18 to 20 squares.