Assyrian Dishes © ALL RIGHTS RESERVED. 

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

Directions

Kubba Mosul

Ingredients

  • 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