Minced Rice And Meat Patties (Kubba) Recipe

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The Kitchen (The home of Delicious Arabic Food) invites you to try Minced rice and meat patties (kubba) recipe. Enjoy the Arabic cuisine and learn how to make Minced rice and meat patties (kubba).

This Iraqi version of a popular Middle Eastern food uses minced lamb and rice, plus sultanas and saffron for great flavour and colour.

Serves 4-6
Preparation 30min
Cooking 30min
Skill level Easy

Cobram Iraqi Community


300 g minced lamb
1 onion, finely diced
2 tbsp finely chopped parsely
1 tbsp sultanas
2 tsp peas
1 tsp cumin
1 tsp turmeric
1 tsp ground Basra (black) lime
2 cups basmati or other long-grain rice
2 saffron strands
handful of fine breadcrumbs
oil, for frying

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


First, make a mince stuffing by frying lamb and onion. When the meat is cooked, add parsley, sultanas and peas, and spice with cumin, turmeric and a little ground lime powder. Once the cooking liquids have disappeared, season to taste. The mixture must be quite dry and fragrant.

Cook rice with saffron (or use a little turmeric) until well done. Mash with a handful or two of breadcrumbs to achieve a soft paste. With a palmful of rice mixture, form a flat disc, place 1-2 tsp of meat mixture in the centre and fold the rice paste over it (Amera makes small saucer shapes and oval, mini-torpedo shapes). Deep-fry in vegetable or olive oil until golden.

From sbs.com.au

happy cooking.

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