Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

1 cup Quinoa
2 cups Water

Filling
​500gms Extra Lean Beef Mince
2 small Onions (diced)
2 tablespoons Light Olive Oil
1 teaspoon Salt
1 teaspoon Black Pepper

Crust Ingredients
400gms Extra Lean Beef Mince
1 teaspoon Salt
1/4 cup Cold Water​

Gluten Free Oven Baked Kubba

Directions

To Make the Filling

• Add the oil in a frypan on high heat and fry the onions until soft
• Add the 500gm beef mince & cook until brown
  
• Add the salt & pepper
  
• Mix all together
• Remove from the pan & place in a bowl and let it cool
  

Cooking the Quinoa

• Rinse & strain the quinoa
  
• Add the quinoa in a saucepan & add the water
  
• Cook on high heat until it boils
  
• ​Reduce the heat to low, cover & cook for 15-20 minutes until the water evaporates
  
• ​Place the quinoa in a bowl to cool down
  

Making the shell

• Add the 400gm beef mince, quinoa, salt & cold water in a food processor
• Process until well combined
  
• Place in a bowl

Making the kubba

• Preheat oven 420F or 215C
• ​ Cut an extra large freezer bag in half
• Place some water on the work surface
• ​Place the ziplock on top
  
• Place some of the dough in the centre
  
• Place the other half of the ziplock on top
  
• Press & spread with your hands
• Use a rolling pin to flatten
  
• Remove the top ziplock cover
  
• ​Use a large saucepan lid to cut the shape, use your fingers to cut around the edges & place on the side
  
• Repeat the process for the top crust
• Use a pan the same size as your saucepan lid
  
• ​Brush a lot of oil in the pan to prevent the kubba from sticking
  
• Place 1 crust face down in the pan
• Peel off the ziplock
  
• Add some meat filling in the kubba
  
• Place the top layer crust face down & peel off the ziplock
• Seal around the edges with your fingers
  
• Brush some oil on top of the kubba
  
• Bake in the oven 40-45 minutes
  
• ​Place a large dish on top of the pan & FLIP!​