RSS Feed | iTunes
Receive free advice, how-to videos and recipes from Moti!
He'll tell you what you can do:
Iraqi Food Recipes
Q & A:
out what else is sooo good...
Kubbe Basal in Cardamom Tomato Soup
|I'll tell you what you can
put there :
||Click to enlarge
Kubbe Basal is one of the easiest and tastiest of the Iraqi kubbes.
It can be served in soup, or pan fried (click
here for the recipe). This recipe serves 3-4 people.
I'll tell you what you can do
trying an Iraqi kubbe recipe, you're really becoming Iraqi.
This is my granddaughter's favorite dish (#2 is Mac-n-cheese).
Fill a large
pot with water and the dissolved tomato paste. Bring
to a boil and add some spices to taste (at least 2 teaspoons
of cinnamon and several green cardamom pods, as well
s salt and pepper). Reduce to a medium heat.
a large pan sauté the
onions, parsley, and ground
meat (beef, chicken or turkey is fine).
You'll want to add at least a few teaspoons of cinnamon,
as that is the principal flavor in the kubbe basal recipe,
and salt and pepper to taste. Cook until the meat is browned
and cooked through, and let it cool slightly before working
with it further.
The kubbe's outer shell is made with
fine semolina and water. Add enough water to the semolina
until you can work with it as a pliable dough (see picture
Step 1). Flatten out a circle of about 3 inches in diameter,
and place a large spoonful of the ground meat mixture in
the center (Step 2). Now, this is important—dip
your hands in water. With wet hands, fold over the sides
to form a closed ball, smoothing the ball and any holes.
Shown above, the kubbe recipe triathalon. It takes practice,
so don't be discouraged, and remember that your wet hands are the key
to working with semolina dough!
Drop the kubbe into the
tomato soup. Repeat until you have made 8–10
them to cook on a medium heat for about thirty minutes.
You can enjoy kubbe basal
in its cardamom-tomato soup. Or, for a change, you can
serve the kubbe pan-fried.
Instead of using ground meat in this kubbe recipe, scramble 2 fried
eggs, mix with sautéd
onions and parsley, along with the spices. It will be harder
to work with this mixture and make a satisfactory kubbe ball,
but with sufficient practice it will be sooo good!
Best of luck,
New! Write a comment about this recipe:
(18 Feb 2015, 15:43)
Dear Moti, Excellent, made the scrambled egg version. Probably made the
dough a bit too thick but will get it thinner next time.
(18 Jan 2011, 18:37)
I fill my vegetarian kubbe basal with a mix of scrambled egg, parsley,
onion and spices instead of ground meat. Even carnivores can't tell the
(18 Jan 2011, 16:42)
Love your receipes. First time i had kubbe soup was last year but now i
A question - if you have vegetarian in the family - what can you fill up
the kubbe with instead of meat?
Marshmallow Goat writes:
(02 Aug 2008, 14:13)
Is semolina requisite for the pastry? Are other flours applicable?
(18 May 2008, 08:28)
Thanks for your message at sooogood.org. All I can remember of arooque is a
mixture of fried onions, chopped tomatoes, red pepper, garlic ,and black
pepper. You add this sauteed mixture to 2 Tsp of flour and 1 egg to make
the batter thick like a thick pancake batter and fry it. The other (potato
chop) is something we call kubbe poteta. The shell is mashed potatoes with
fresh eggs, chopped parsley or cilantro, spiced with curry powder, which
makes it very yellow. The filling is diced meat, chopped onions cumin,
garlic, and bit if curry powder all cooked together in a frying pan until
the water evaporates (about 10 min). Once it's cool, you add fresh parsley
or cilantro. Take 2 tsp. of the cooked mixture fill in the potato shell,
coat it with fresh egg, and fry it. This is approximately the recipe. I
will try to get a more detailed one up. Kubbe poteta is a favorite of mine,
but it requires some work and we make it less often at home!
(17 May 2008, 05:56)
i love this recipe, i lived with an iraqi family for many years and find
iraqi cooking is the best, even different from your typical arabic
-mid-eastern fair found in most restaurants. i am now married to an iranian
and find that i dont much care for most of their cuisine. There is
something about the "Iraqi" genre of cooking that is just soooooo
deliciously different and subtle at the same time. Sadly for me i have
moved away from my iraqi family and as much as i miss them i miss the food
:), there are two recipes i remember one is "aroog" (sorry for
pronunciation)is was an egg,vegi,flower,milk? mixture and fried.although i
am sure not veery healthy but oh soo great. another was i believe something
like a mashed potato and meat dolmeh 1/2 dollar size and then delicately
fried -we called them potato chop :) are you familiar with these and can
post the recipe especially the "aroog" guess i am being very nostalgic from
my younger days & missing nana's cooking.
(23 Oct 2007, 00:12)
Dear Moti, I found your recipe exciting but poorly explained because of
that I probably will not try it .You fail to expain how you make the kubbe
outer shell how do you get that dought?
hey moti you sound very friendly!
[ Back to Recipe Index ]