Assyrian Dishes © ALL RIGHTS RESERVED. 

Kubba Mosul

Ingredients

2 cups Fine Bourghoul

1 cup Semolina #2

250gms Extra Lean Beef Mince

1 tablespoon Salt

1 teaspoon Baking Soda

2 cups Cold Water

Filling
​500gms Extra Lean Beef Mince

3 Onions

1 teaspoon Salt

1 teaspoon Ground Black Pepper

2 tablespoons Light Olive Oil

• Peel & finely dice the onions
  
• Add the oil in a frypan on high heat and fry the onions until soft
• Add the 500gm beef & cook until brown
  
• Add the salt & pepper
  
• Mix all together
• Place in a bowl and let it cool
  

Making the shell:

• Place the bourghoul, semolina, salt & baking soda in a large bowl & mix
  
• Add the cold water and mix
  
• Add the 250gm beef and knead with your hands
  
• Add the mixture into a blender a little at a time and blend until a dough consistency
  
•  Cut an extra large freezer bag in half
• Place a small ball mixture in the middle of the plastic sheet
  
• Place half a sheet of plastic on top
  
• Roll flat to form a circle
• Repeat on the other side
• Place a saucepan lid on top & cut around using your finger. Repeat the process on the 2nd circle
• Place some of the meat mixture for the filling on one of the circles
• Pick up the 2nd circle and place on top of the filling
  
• Seal the edges & smooth over any air bubbles
  
• Peel off the plastic sheet & seal the edges
  
• Let them dry for 30 minutes
  
• Add boiling water in a frypan and turn on high heat
  
• Add a teaspoon of baking soda & place a kubba in the frypan
• Flip over to cook on the other side
  
• ​Remove the kubba when it floats and place on a dish to cool​

Directions