Kubba Mosul is a beloved Iraqi dish, known for its deliciously crispy semolina exterior and savory spiced meat filling. Originating from the northern city of Mosul, these deep-fried dumplings are a staple at festive gatherings, offering a perfect balance of textures and flavors. With its hearty meat mixture and perfectly seasoned crust, Kubba Mosul is a treat for anyone craving authentic Middle Eastern cuisine.
Key Information
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Number of Servings: 6
- Serving Size: 2-3 dumplings per person
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 18g
- Carbohydrates: 28g
- Fat: 20g
- Sodium: 300mg
- Fiber: 2g
Dietary Preferences: While Kubba Mosul is not gluten-free, it can be made gluten-free by substituting the semolina with gluten-free flour or rice flour.
Ingredients List
For the Dumpling Shell:
- 1 1/2 cups (180g) semolina flour
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (60ml) warm water
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground turmeric (for color, optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Meat Filling:
- 300g (10 oz) ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Salt and black pepper to taste
- 1/4 cup (30g) pine nuts (optional)
- 1/4 cup (30g) raisins or currants (optional)
- 2 tablespoons vegetable oil
For Frying:
- Vegetable oil for deep frying
Detailed Method of Preparation
Prepare the Dumpling Shell
In a large bowl, combine the semolina flour, all-purpose flour, turmeric (optional), salt, and black pepper. Gradually add the warm water, stirring until the mixture forms a dough. Knead the dough for about 5-7 minutes until smooth and pliable. Cover the dough with a damp cloth and set aside to rest while you prepare the filling.Make the Meat Filling
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked.Stir in the cumin, coriander, cinnamon, allspice, salt, and black pepper. Mix well, then add the pine nuts and raisins (if using). Cook for an additional 2-3 minutes to allow the spices to meld together. Once cooked, remove the filling from the heat and set aside to cool.
Shape the Dumplings
Once the dough has rested, divide it into 12-14 small balls (about the size of a golf ball). Roll each ball into a flat, round disc, about 1/4-inch thick. Use your fingers to form a slight well in the center of each disc. Place a spoonful of the cooled meat filling in the center of each disc. Carefully fold the edges of the dough around the filling to form a sealed dumpling, then gently shape it into a smooth, oval shape.Fry the Kubba Mosul
Heat vegetable oil in a deep fryer or large pot over medium-high heat. The oil should be hot enough for deep frying but not smoking (about 350°F/175°C). Carefully drop the dumplings into the hot oil, a few at a time, and fry for 3-4 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the dumplings from the oil and drain them on paper towels.Serve
Serve the Kubba Mosul hot, garnished with fresh parsley or a side of yogurt or cucumber salad. These dumplings are perfect as a main dish or appetizer for any gathering.
Tips for Culinary Success
- Use Fresh Ingredients: The quality of your meat filling is key to great flavor. Opt for freshly ground beef or lamb for the best texture and taste.
- Handling the Dough: If the dough feels too sticky, add a little extra semolina. If it’s too dry, add more warm water, a teaspoon at a time. The dough should be smooth and soft, but not sticky.
- Frying Technique: When frying the Kubba Mosul, make sure the oil is hot enough to create a crispy, golden exterior. If the oil is too cool, the dumplings can absorb too much oil and become greasy.
- Make Ahead: You can prepare the filling and dough ahead of time. Store the uncooked dumplings in the refrigerator for up to 24 hours or freeze them for up to a month. Fry them directly from frozen for a quick, crispy meal.
Frequently Asked Questions (FAQs)
1. Can I bake Kubba Mosul instead of frying?
While frying gives the dumplings their signature crispy texture, you can bake them as a lighter alternative. Preheat your oven to 375°F (190°C) and place the dumplings on a baking sheet. Lightly brush them with oil and bake for 20-25 minutes, turning them halfway through.
2. Can I make Kubba Mosul with a different filling?
Absolutely! The traditional filling is made with ground beef or lamb, but you can get creative with other ingredients like chicken, vegetables, or even a mixture of lentils and rice for a vegetarian version.
3. Can I make Kubba Mosul ahead of time?
Yes, you can make the dumplings in advance and freeze them. After forming the dumplings, arrange them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to a month. Fry them directly from frozen when ready to serve.
4. What should I serve with Kubba Mosul?
Kubba Mosul pairs wonderfully with a side of yogurt, a cucumber-mint salad, or a tangy tomato salad. You can also serve them with a squeeze of fresh lemon for an added zing.