Kubbat halab
Non-vegetarian
كبة حلب · kubbat halab
Golden turmeric rice shells stuffed with minced beef, onion, raisins and almonds, then deep-fried until crisp. Despite the name ('Aleppo kubba'), this rice-shell version is an Iraqi favourite.
Kubbat halab is an Iraqi starter, ready in about 1 hour 55 minutes and made with short-grain rice and ground beef. It serves 6 and is rated advanced to cook.
No licensed photograph of this dish yet.
- Prep
- 50 min
- Cook
- 45 min
- Rest
- 20 min
- Total
- 1 h 55 min
- Serves
- 6
- Level
- Advanced
- Calories
- 503
Ingredients
For the shell
For the filling
Method
Step 1
Boil the rice with the turmeric (opens in a new tab), salt and water, stirring now and then, until very soft and the water is absorbed. Cool slightly, then pulse with the mashed potato (opens in a new tab) into a sticky, mouldable paste. Chill for 20 minutes.
- 25 min
- medium-low heat
- Saucepan (opens in a new tab)
- Food processor (opens in a new tab)
Step 2
Meanwhile fry the beef and onion (opens in a new tab) until browned and dry. Stir in the raisins (opens in a new tab), almonds (opens in a new tab), parsley (opens in a new tab), spices and salt, then cool.
- 12 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Food safety: Cook mince until no pink remains.
How it looks · Photo: Magda Ehlers on Pexels Step 3
With wet hands, flatten a golf-ball piece of rice paste in your palm, add a spoonful of filling, close and roll into a ball or flat disc.
- 25 min
Step 4
Fry in oil heated to 175 °C, a few at a time, until crisp and golden. Drain on paper.
Food safety: Lower the kubba gently into the oil and never leave hot oil unattended.
About this dish
- Origin
- Iraq · Commonly attributedThe name refers to Aleppo, but the rice-crust kubba is regarded as distinctly Iraqi.More food from Iraq
- Dish
- Lunch · Dinner · Snack · Appetizers & starters · Finger food
- Cooking method
- Deep-fried, Boiled
- Taste
- savoury, sweet & savoury, aromatic / warmly spiced
- Diet
- No gluten ingredients · Dairy-freeWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free - Good for
- Festive & celebration · Freezer-friendly
- Cook more with
- Short-grain rice · Ground beef · Turmeric · Potato · Onion · Raisins
- Techniques
- Deep-frying · Boiling
Allergens
- Contains: Tree nutsfrom almonds
- May contain: Sulphitesfrom raisins
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
503 kcal per serving
Calculated1 serving ≈ 313 g · recipe makes 6
Where the energy comes from
- Protein 13%
- Carbohydrate 42%
- Fat 45%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 503 kcal | 161 kcal |
| Protein | 16.4 g | 5.2 g |
| Carbohydrate | 52.9 g | 16.9 g |
| Net carbohydrate | — | — |
| Sugars | — | — |
| Added sugars | 0 g | 0 g |
| Fibre | — | — |
| Fat | 25 g | 8 g |
| Saturated fat | 4.6 g | 1.5 g |
| Trans fat | — | — |
| Cholesterol | 40 mg | 13 mg |
| Sodium | 727 mg | 232 mg |
| Salt equivalent | 1.8 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 480 mg
- Calcium
- 55 mg
- Iron
- 2.8 mg
- Magnesium
- 52 mg
- Vitamin A (RAE)
- —
- Vitamin C
- 11 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 1.3 µg
- Folate (DFE)
- 20 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Common mistakes
- Undercooked rice won't bind — it should be soft enough to mash.
Serve with
- Serve with amba (mango pickle) sauce and a chopped salad.
Storage
- Freeze shaped, uncooked kubba for up to 2 months.
Reheating
- Re-crisp in a 200 °C oven for 10 minutes.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Reviews & corrections
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