Name: kubba hamuth
Prep time: 1 h 15 min
Total time: 2 h
Cuisine: Iraqi
Ingredients: 1 cup extra fine bulgur #1 (200 grams); 1 pound lean ground beef (454 grams); 1 teaspoon baharat; 1 teaspoon salt; 1 pound lean ground beef (454 grams); 1/4 of 1 onion, finely minced (45 grams); 1/2 cup finely minced parsley (30 grams); 1 teaspoon baharat; 3/4 teaspoon salt; 1 tablespoon softened butter (14 grams)*; 3 tablespoons clarified butter or olive oil (43 grams); 3/4 of 1 onion (135 grams); 2 jalapeños, pith removed and minced (50 grams); 1/2 teaspoon baharat; Two 14.5-ounce cans diced tomatoes (Two 400-gram cans); 3 1/2 cups stock; Salt to taste; 4 packed cups torn or coarsely chopped dark leafy greens, like kale or spinach (100 grams); 3 to 4 tablespoons lemon juice (to taste)

Iraqi

Sieve

Dutch oven

Soak the bulgur in a few inches of cold water for 15 minutes, then strain it through a fine mesh sieve, wringing it out with the back of a spoon for a few seconds to get rid of excess water.

Combine the strained bulgur, ground beef, baharat, and salt in a food processor, and blend together for 3 minutes, until it forms a dough. The bulgur will still be a bit grainy, but it will break down slightly.

Hand-mix the ground beef, minced onion, parsley, baharat, salt, and butter, just until combined.

Wet your hands as you work to keep things from sticking. Take a level tablespoon of the kubba shell, roll it into a ball, and flatten the ball out in the palm of your hand. Take a shy tablespoon of filling, place it in the center of the flattened shell, and wrap the sides around it until it makes a sphere. Roll the sphere in your hands to smooth it. Repeat, and pace yourself as you work, so you don’t run out of the shell or filling.**

In a stockpot or large dutch oven, place the butter or oil over medium heat for a couple minutes. Once the butter melts, add the onion and cook for about 6 minutes, stirring every minute or two, until they&#8217;re a little golden.

Add the jalapeños to the stockpot, and cook for 3 minutes to soften them a little.

Add the baharat, give everything a stir, and then add the diced tomatoes and stock, and season to taste with salt. Bring it to a simmer over high heat, and then add the kubba one by one, slightly flattening each ball into a disc between your palms right before you add them. Allow about 30 seconds for everything to come back up to a simmer, then cover and reduce heat to medium-low.

Cook covered for 10 minutes, then gently stir everything, cover and cook for 10 more minutes.

After 20 minutes total, remove from heat, add the greens,*** give everything a gentle stir, and then add the lemon juice. The greens will take about 2 minutes to cook with the residual heat. Give it a final stir right before serving.

kubba hamuth

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