Kurdish Burgoul Kubba

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Calories: 350

Cooking time: 50m

Recipe ingredients:

instacart: kurdish-burgoul-kubba

About

Kurdish Burgoul Kubba is a delightful Middle Eastern dish that combines the heartiness of burgoul wheat with a flavorful chicken filling. These crispy, golden-brown balls are a treat for the senses and make for a perfect appetizer or main dish to be enjoyed with family and friends.

Top Recipe

Kurdish Kotalka Dani (burgoul kubba)

emaninthekitchen268.9923 days ago3 min read

Ingredients

For the Filling:
🐔 2 chicken breasts, ground or finely chopped
🧅 4 medium onions, chopped
🌿 1 cup parsley, chopped
🍛 1 teaspoon curry powder
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon cumin
🧄 1 teaspoon garlic powder
🧂 2 tablespoons Sazón con todo
🧂 1 tablespoon salt
🛢️ 2-3 tablespoons oil

For the Dough:
🌾 4 cups burgoul
🌾 2 cups semolina
💧 4 cups hot water
🧂 1 tablespoon salt

Instructions

1- Prepare the Filling:

Heat the oil in a large skillet over medium heat. Add the ground chicken and cook for about 5 minutes until partially cooked.
Add the chopped onions, curry powder, black pepper, cumin, garlic powder, Sazón con todo, and salt to the skillet. Continue to cook for another 10 minutes, stirring occasionally.
Remove the skillet from heat, let the filling cool slightly, then stir in the chopped parsley. Allow the mixture to cool completely.

2- Make the Dough:

In a large mixing bowl, combine the burgoul, semolina, and salt. Add the hot water and mix until combined.
Cover the mixture with plastic wrap and let it rest for about 20 minutes, allowing the burgoul to absorb the water.
After resting, transfer the dough to a large plate. Keep a bowl of warm water nearby to moisten your hands.
Knead the dough for about 5 minutes, frequently dipping your hands in the warm water to prevent sticking, until the dough is smooth and pliable.

3- Assembling the Kubba:

Take a small portion of the dough and mold it into a ball. Flatten it slightly and create a hollow center.
Fill the hollow with the chicken mixture, then reshape it into a ball, ensuring the filling is sealed within.
Optionally, shape the kubba into a football form by pinching the ends.

4- Frying the Kubba:

Heat oil in a deep pot suitable for frying. Once the oil is hot, carefully lower the kubba into the oil in batches.
Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: Approximately 8-10
Calories: ~350 per serving
Proteins: 15g
Fats: 10g
Carbohydrates: 45g
Equipment: Large skillet, mixing bowl, large plate, deep pot for frying