Iraqi Sour Kubba – Ingredients and Preparation Method

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Iraqi Sour Kubba – Ingredients and Preparation Method

Iraqi Sour Kubba is one of the most famous dishes in the Arab world, particularly known in Iraq. Kubba can be prepared in various ways, including grilling, frying, or baking. This dish is beneficial for the body due to its rich nutritional content, providing strength and energy.

In this article from the cooking website Arabi Cook (Arabicook.com), we present the ingredients and preparation method for Iraqi Sour Kubba.

Ingredients for Iraqi Sour Kubba:

  • 300 grams of minced lamb
  • ½ kilogram of minced beef
  • 4 cups of water
  • 1 ½ cups of ground rice
  • A pinch of black pepper to taste
  • 4-5 turnips, cut into cubes
  • 1 finely chopped onion
  • A bunch of chopped Swiss chard or spinach
  • 2 tablespoons of tomato paste
  • 1 teaspoon of citric acid, meat spices, and ground coriander
  • ½ teaspoon of ground dried lime (loomi)
  • ½ teaspoon of salt
  • Pomegranate molasses to taste

Preparation Method:

Iraqi Sour Kubba


For the Filling:

  1. Heat a pan with some oil, then add the chopped onions and sauté until they change color.
  2. Add the minced lamb to the pan and stir until the liquid evaporates. Season with spices and salt.
  3. Drain the filling mixture from any excess oil and set it aside to cool.

For the Kubba Dough:

  1. In a food processor, mix the minced beef with the ground rice until the mixture turns a pinkish color. Season with black pepper and salt.
  2. Prepare a bowl and place the kubba dough (outer layer) in it, then refrigerate.
  3. Soak the rice for about 6 hours, drain it, and grind it.
  4. From the kubba dough, form small balls and stuff each with the prepared filling.
  5. Place the filled kubba balls on a tray and store them in the refrigerator, packed in bags, until they are ready to be cooked.

For the Broth:

  1. Peel the turnips and cut them into cubes.
  2. In a large pot, heat oil and sauté the onions until they change color.
  3. Add the tomato paste and stir it well with the onions.
  4. Add all the spices, turnips, and either the Swiss chard or spinach, and mix them well.
  5. Pour in the pomegranate molasses, water, and chicken broth, and bring to a boil until the turnips are fully cooked.
  6. Gradually add the kubba balls to the broth, allowing them to cook until fully done.

Serve the sour kubba hot and enjoy this flavorful and hearty dish!

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