Iraqi Kubbat Halab Recipe

Golden and crisp rice dumplings crunch on the outside. They have meaty stuffings. These Iraqi specialty types of kibbeh, called kubbat halab, are addictive!

Kubbat Halab is the traditional Iftar appetizer during Ramadan, and this recipe is plant-based.

What is kubbat halab?

The exact translation of kubbat halab means “Aleppo’s dumplings.” One can assume that it’s a Syrian dish since “Aleppo” city is mentioned. Nonetheless, it is a dish that originated and is very popular in Iraq. There might be a similar dish in Syria. I might not have heard of it; let me know if you know in the comment section below. However, this recipe today is for the famous Iraqi kubbat halab.

Sometimes, they call it “yellow kubba” or ” rice kubba. “

It is a dough made of turmeric rice. It is stuffed with meat, usually beef, lamb, or a mix of both, then fried to perfection.

It is one of these appetizers that are reserved for special occasions or festivals. My family usually makes it during Ramadan for Iftar.

This recipe is for Vegan Kubbat Halab; you will need a few ingredients :

Kubbat halab Recipe Ingredients:

• Rice: The best rice to choose is a white rice variety that tends to be sticky. I am using Basmati rice. It works well if prepped in the right way for the kubba.
• Turmeric powder is used to give the rice a yellow color.
• Vegan mince: you can use homemade mince. Try a recipe such as this vegan mince recipe. Alternatively, store-bought vegan mince can be used
• Onion
• Olive oil
• Parsley
• Spices: Lebanese seven spices blend
• Salt & pepper.
• Oil: for frying the kubba

How to make Kubbat Halab recipe:

Making the rice dough:

• Prepping the rice: rinse the rice under cold water several times till the water runs clear. Then, soak it in water for 2 hours.
• Cooking the rice: Transfer the soaked and drained rice to a pot. Add enough water to cover it. Then, add turmeric powder and salt. Let it boil, then cover the pot and simmer until fully cooked.

• Once the rice is cooked, transfer it to a meat grinder if using one. Alternatively, use a food processor. You can also mash it with a potato masher while still hot, then knead it by hand into a dough.

• Roll the dough into medium-sized balls and keep them on a pre-oiled tray. Set them aside, ready for the filling.

Making the filling:

• Preheat a pan, add olive oil, then chop onion. Add the vegan mince and the spices and mix.
• The vegan mince I am using is pre-seasoned; therefore, I am not adding many spices. Taste it after cooking and adjust the seasoning accordingly.

• If using a homemade vegan mince, only add parsley.

Making Kubbat Halab:

• Have a bowl with cold water nearby to gently wet your hands while handling the rice dough. The dough tends to stick to your hands.
• Similar to making/stuffing burghul kibbeh, take a rice dough ball and, with your finger, press gently in the middle to form a cavity.
• Keep turning gently till the sides are thin but not too thin to break. Once you have shaped it, add the filling.
• While wetting your hand with water, gently begin to close, form, and shape into an oval shape.

• Next, you can either fry and serve it. Otherwise, prep it for freezing.
• Heat frying oil in a pan; once hot, only you can add the Kubba. Make sure not to add too many kubba simultaneously, as they stick together.

Freezing Kubbat Halab?

• To freeze Kubbat Halab, add them to a tray on a single layer after shaping them. Pop the tray in the freezer overnight.
• Next day you need to put it in a freezer/zipper bag, which can be stored in the freezer for up to a month.
• To cook the frozen kubba, take it out from the freezer, and DON’T thaw it; just heat your oil and pop it in the hot oil to fry.

Tips for success:

• The hardest part is probably making the actual kubba, especially if it’s your first time. I remember my first time making it; it took me hours to stuff the dough. Shaping them was also difficult; I still make my kubba large, unlike my mom’s, which is perfectly shaped. However, with practice, you will make perfect kubba!
• The easiest way to prep the rice dough is to use a meat grinder. It is fast and gives perfect consistency. The same thing can be achieved with food processors as well. Kneading it by hand takes the longest time, but it still works.
• The dough sticks to your hands; therefore, use cold water to soak your hands. Wear gloves, too.
• The oil used to fry the kubba should be hot. Otherwise, the kubba will crumble and won’t crisp.
• This recipe, or any kibbeh recipe, is time-consuming. Therefore, prep a big batch and freeze. We usually prep a big batch just before Ramadan and freeze it. This recipe can be doubled or tripled for a bigger batch.

Serving Suggestion :

It is served as an appetizer, alongside ketchup and pickles, especially during Ramadan for Iftar.

It can also be made into a sandwich with tomatoes, and add your favorite sauce.

Storing Leftovers:

After frying the kubba, store any leftovers in an airtight container in the fridge for a few days.

To reheat, use the oven or microwave. It won’t be as crispy or crunchy as when freshly prepared.

Recommended Recipes:

• Lentil soup.
• Vegan Arabic samosas.
• Vegan egg sandwich.
• Black-eyed pea and quinoa salad.