Minced rice and meat patties (kubba)

Created by Cobram Iraqi Community

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Cuisine: Iraqi

Ingredients

300g lamb mince
1 onion, finely diced
2 tbspns parsely, finely chopped
1 tbspn sultanas
2 tspns peas
1 tspn cumin
1 tspn turmeric
1 tspn ground Basra (black) limes

2 cups rice
2 saffron strands
handful fine breadcrumbs

Oil for frying

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Preparation

First make a mince stuffing by frying lamb mince with onion. When the meat is cooked, add parsley, sultanas and peas, and spice with cumin and turmeric and a little ground lime powder. Once the cooking liquids have disappeared, season to taste. The mixture must be quite dry and fragrant.

Cook long-grain rice (preferably basmati) with saffron or turmeric until well done. Mash with a handful or two of breadcrumbs to achieve a soft paste. With a palmful of rice mixture, form a flat disc, place a teaspoon or two of meat mixture in the centre and fold the rice paste over it (Amera makes small saucer shapes and oval, mini-torpedo shapes). Deep fry in vegetable or olive oil until golden.

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Comments (1)

19 Oct 2008 05:43 AEST

Daniel

West End

Sunday Lunch

Made it for lunch today on my break from study. Fantastic, the sweetness of the sultanas contrasts well with the spiced mince. I'll make them again for sure. Just have to get the wrapping technique down pat.....

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