Kubaibat Hail – Recipe and Cooking Instructions

Kubaibat Hail – Recipe and Cooking Instructions

Kubaibat Hail is a traditional and hearty dish that originates from the rich culinary heritage of Saudi Arabia, specifically the Hail region. It’s one of the most beloved meals across the Kingdom and the Gulf countries, known for its bold flavors and generous use of spices and fats.

This dish is commonly prepared for large gatherings and banquets, especially during special occasions, as it reflects hospitality and heritage. Due to its rich, calorie-dense profile, it’s a dish best enjoyed in moderation, particularly for those following strict diets.

Ingredients (Serves 5):

 

Main Base:

• 450 grams of grape leaves

• 259 grams of lamb chops (bone-in)

• 1 onion, sliced into rings

• 1 tomato, chopped

For the Filling:

• 1 cup of soaked rice

• 1 tablespoon of ghee

• 2 cups of water

• ½ cup of chopped green onions

• 4 tablespoons of lemon juice

• ½ teaspoon of turmeric

• 2 finely chopped onions

• ½ teaspoon of salt

• ½ teaspoon of mixed spices

• ½ teaspoon of cumin

• ¼ teaspoon of crushed red chili

For the Broth (Marqa):

• 4 tablespoons of canned tomato paste

• 1 beef bouillon cube

• 4½ tablespoons of lemon juice

• ¼ teaspoon of red chili

• ½ teaspoon of mixed spices

• ½ teaspoon of turmeric

• ½ teaspoon of cumin

• 1 cup of water

• ¼ teaspoon of salt

• ¼ teaspoon of black pepper

How to Prepare Kubaibat Hail:

Begin by preparing the filling. In a large pot, melt the ghee over medium heat. Add the soaked rice, water, green onions, lemon juice, turmeric, and chopped onions. Stir well to combine.

Add salt, mixed spices, cumin, and red chili. Stir everything together and let it cook for about 15 minutes until the rice is almost done. Remove from heat and set aside to cool—this will be your stuffing.

Next, prepare the broth by combining tomato paste, lemon juice, bouillon cube, and water in a large bowl. Stir until the bouillon dissolves. Add in salt, black pepper, red chili, mixed spices, turmeric, and cumin. Mix well to create a flavorful, spiced broth.

Now, begin wrapping the grape leaves. Place each leaf on a clean surface, add a spoonful of the rice mixture in the center, and fold into a small square parcel. Repeat until all the filling and leaves are used.

In a large cooking pot, arrange the sliced onions, chopped tomato, and lamb chops at the bottom as the flavor base. Layer the stuffed grape leaves on top of the meat.

Pour the broth over the grape leaves until they are fully submerged. Place a heavy plate on top to keep them from unrolling during cooking, and weigh it down with another pot filled with water or a heavy object.

Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 2 hours.

Once fully cooked, carefully remove the weight and the plate. Let it cool slightly before transferring to serving platters. Serve hot, allowing your family to enjoy the rich, tender lamb and flavorful grape leaf parcels soaked in aromatic broth—a true Saudi delicacy.