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Kubba | Kubba With Rice

  • Yield : 20 disk
  • Servings : 5
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 2cups of Egyptian or Australian rice.
  • • 2 medium sized potatoes.
  • • 1 small onion, chopped into quarters.
  • • 1 egg.
  • • 2 teaspoons of salt.
  • • 1/4 a teaspoon of black pepper.
  • • 1/2 a teaspoon of cumin.
  • • 1/2 a teaspoon of turmeric.
  • The stuff: • 1 tablespoon of oil or ghee
  • • 1 finely minced big onion.
  • • 250g of minced meat.
  • • 1/4 a cup of gooseberry or white currant.
  • • 1 1/2 a teaspoon of salt.
  • • 1/2 a teaspoon of grinded cardamom
  • • 1/2 a teaspoon of grinded cumin.
  • • 1/2 a teaspoon of black pepper.
  • • 1/2 a teaspoon of grinded lime.
  • • 1/2 a teaspoon of turmeric.


Step 1

• Wash rice with clear water 3-4 times, immerse it with lukewarm water, add a teaspoon of vinegar, and then leave it soaked for 30 minutes.

Step 2

• In a medium sized pot, put 3 cups of water, add 1/2 a teaspoon of salt, then put the pot on heat until the water boils, pour rice in it, then let it boil. Cover the pot and reduce the heat below it, then leave it for 15 minutes until rice absorbs most of the water.

Step 3

• You must keep the rice pieces somehow solid and not completely cooked

Step 4

• Move rice to a wide plate then leave it to cool completely. • You can put in the fridge.

Step 5

• Put potatoes in a medium sized pot, immerse them with water, add 1/2 a teaspoon of salt, let the water boil then cover the pot and leave the potatoes until they become cooked, but like rice, you must keep them somehow solid.

Step 6

• Wash potatoes in cold water to become easy to be peeled. Complete the following tips while potatoes are still hot.

Step 7

• Bring the meat grinder, put potatoes, rice and onion, and then turn the grinder on using the smooth blade, and then grind all the mix at once.

Step 8

• Add the egg, salt, cumin and pepper, then flip until the ingredients become spread well and you get a fine kebbeh mix.

Step 9

• Wet your hands with some of oil or cold water, then take a piece of kubba mix, then shape it like a ball shape, then make a hole in it, and fill this hole with the stuff, and then close the sides of kubba to be like a tablet or the traditional shape of kubba.

Step 10

• Put the filled kubba in a wide tray, then put it in the fridge for an hour or more until it becomes dry and solid.

Step 11

• Heat oil in a deep pan , then drop 3-4 pieces of kebbeh, fry them until their color becomes golden with quiet flipping from time to time until they all gain an equal golden color.

Step 12

• Move kubba to a blotter to get rid of excess oil. Serve them hot.

Step 13

The stuff: • Un a medium sized pot, heat the oil, add onion and flip until becoming golden, then add meat, flip on a strong heat until the meat becomes dry completely. • Add gooseberries, salt, cardamom, cumin, pepper, lime and turmeric then flip until the ingredients become well mixed. • Add more of salt if needed. • Put the stuff in a small plate and put it in the fridge until it becomes cold.


By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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