Assyrian Dishes © ALL RIGHTS RESERVED. 


1 cup Quinoa
2 cups Water

​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


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!