(can be done with chicken and for vegetarian one can use quorn
meat substitute and walnuts)
1 big onion finely chopped
1 tablespoon kubbah spice or a mixture of cinnamon,
allspice,cumin,marjoram and ground cloves
1 cup pine nuts
1 bunch finely chopped parsley.
Instructions
First of all rinse 250g fine or medium bulgar wheat
under running water in a sieve and then put in a
bowl and cover with clingfilm and let it rest till
water is absorbed for at least an hour.
Fry onion and add the minced meat the spices and
salt & pepper and fry til meat is done,add the pine
nuts and fry for another 2 minutes then add the
parsley and stir in cook for a couple more minutes
then its ready and put it aside.
Then squeeze the extra water if any from the
bulgar and add to it 2 teaspoon salt ,1/2 tspn
pepper,1 tablespoon spice mixture as for
filling.You will also need a chopped onion and
400g minced meat
In a food processer put half the chopped
onion,half the minced meat and process til it is
like a dough ,put in a bowl then do the same with
the rest of the bulgar,onion etc. Knead the
bulgar,meat mixture well .
Oil a baking dish traditionaly this is made in
round dishes,I used a rectangle dish,then press
half the bulgar&meat on the bottom if needed wet
your hands to help you spread it evenly.
Then put the meat filling over it.
To make the top layer use clingfilm double the
size of the dish you want to cover,press the
bulgar& meat over it pressing it evenly til it is
the desired size then cover it with the cling film
and press .Take it over top of baking dish and
carefully transfer it over the meat filling
peeling the clingfilm as you ease it slowly. Then
moisten your hands and press gently . Take a
tablespoon of oil and brush the top. With a knife
cut into portions ,traditionaly it is cut into
diamond shapes.
Cook for 15mins on bottom shelf 180deg then
another 15mins on middle shelf til top is golden
brown.
Serve with a salad,hummous or yogurt .
Originally Submitted
9/12/2013
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