Kubbet Halab, كبة حلب Yield: 18 - 20

Kubbet Halab - Iraqi Rice Kubbeh


  • 8 oz uncooked rice
  • 8 oz ground beef
  • 1 medim onion, finely chopped
  • 1/4 cup raisins
  • 1/4 cup fried pine nuts or sliced almonds
  • 1/2 cup chopped parsley
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground green cardamom
  • 1/4 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Salt (adjust to taste)
  • Oil for frying


  1. Prepare the Filling:  Brown the beef, add the spices, salt and chopped onions and cook until the onions are softened.    Turn off the heat and allow to cool.  Mix in the raisins, nuts and chopped parsley.

  2. Prepare the Outer Shell:  Rinse and soak the rice for about 30 minutes then drain it. Bring 3 cups of water to a boil, add the rice, turmeric and salt and cook until the rice is very tender.  Drain the rice and mash with a vegetable masher.   Allow to cool and then knead the rice by hand.

  3. Form the Kubbeh:  with damp hands, shape the rice  into egg-sized balls. Make a hole down the center of each ball with index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing.

    Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands with cold water frequently.

  4. Fry in hot oil and serve with plain yoghurt or yoghurt cucumber salad.