Entree: Iraq – Baghdad & Central Iraq – كبة الموصل ➤ Kibbeh al-Mawsil (Mosul Kibbeh)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 6 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (300 g) fine bulgur wheat
- 1/2 cup (60 g) fine semolina
- 1 tsp (5 g) salt, for dough
- 1/4 cup (60 ml) water, warm (adjust as needed)
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 2 tbsp (30 ml) olive oil, divided
- 1/4 cup (35 g) pine nuts
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, for filling
- 1/2 tsp (2 g) ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 1 large egg (optional, for extra binding) — approx. 1 3/4 oz (50 g)
- Vegetable oil for deep frying
- Lemon wedges, for serving

Show original ingredient measurements

- 2 cups (300 g) fine bulgur wheat
- 1/2 cup (60 g) fine semolina
- 1 tsp (5 g) salt, for dough
- 1/4 cup (60 ml) water, warm (adjust as needed)
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 2 tbsp (30 ml) olive oil, divided
- 1/4 cup (35 g) pine nuts
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, for filling
- 1/2 tsp (2 g) ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 1 large egg (optional, for extra binding) — approx. 50 g
- Vegetable oil for deep frying
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the fine bulgur in cold water, drain, then combine with semolina and 1 tsp (5 ml) salt in a bowl; pour in the warm water and knead until a smooth, workable dough forms (about 5–8 minutes). If dough is sticky, chill 15 minutes.
2. Meanwhile heat 1 tbsp (15 ml) olive oil in a skillet over medium heat, add the chopped onion and sauté until soft and translucent (4–5 minutes). Add the ground lamb, breaking it up and cook until browned and no longer pink.
3. Stir in pine nuts, allspice, cinnamon, 1 tsp (5 ml) salt, and black pepper; cook 2–3 more minutes to toast the pine nuts and marry flavors. Fold in chopped parsley, then remove from heat and let the filling cool.
4. Divide the bulgur dough into 12 equal pieces. Flatten each piece in your palm into an oval shell about 1/4 in (6 mm) thick, using wet fingers to prevent sticking.
5. Place about 1.5–2 tbsp (20–30 g) of the lamb filling in the center of each shell, optionally add a little beaten egg for binding, then fold and seal into an oblong or torpedo shape, smoothing seams so filling is enclosed.
6. Heat 2–3 in (5–7.5 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the kubba in batches, turning occasionally, until deep golden brown and cooked through, about 4–6 minutes per batch.
7. Drain on paper towels, sprinkle with a little salt if desired, and serve hot with lemon wedges and plain yogurt or a simple salad.

1. Rinse the fine bulgur in cold water, drain, then combine with semolina and 1 tsp salt in a bowl; pour in the warm water and knead until a smooth, workable dough forms (about 5–8 minutes). If dough is sticky, chill 15 minutes.
2. Meanwhile heat 1 tbsp (15 ml) olive oil in a skillet over medium heat, add the chopped onion and sauté until soft and translucent (4–5 minutes). Add the ground lamb, breaking it up and cook until browned and no longer pink.
3. Stir in pine nuts, allspice, cinnamon, 1 tsp salt, and black pepper; cook 2–3 more minutes to toast the pine nuts and marry flavors. Fold in chopped parsley, then remove from heat and let the filling cool.
4. Divide the bulgur dough into 12 equal pieces. Flatten each piece in your palm into an oval shell about 1/4 in (6 mm) thick, using wet fingers to prevent sticking.
5. Place about 1.5–2 tbsp (20–30 g) of the lamb filling in the center of each shell, optionally add a little beaten egg for binding, then fold and seal into an oblong or torpedo shape, smoothing seams so filling is enclosed.
6. Heat 2–3 in (5–7.5 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the kubba in batches, turning occasionally, until deep golden brown and cooked through, about 4–6 minutes per batch.
7. Drain on paper towels, sprinkle with a little salt if desired, and serve hot with lemon wedges and plain yogurt or a simple salad.