Kubbat halab

Kubbat Halab are stuffed rice dumplings eaten in Iraqi and Kurdish households. A rice shell surrounds a cooked meat filling, and frying gives the outside a crisp surface. Jay’s recipe uses minced beef, finely chopped white onion, parsley, salt and black pepper for the filling; slivered almonds and raisins are optional.^[1]

The published recipe cooks jasmine rice, then kneads the cooled grains into a soft dough. A ball is hollowed out and its sides thinned before the filling is added and the opening closed. The shaped dumplings are dipped in beaten egg and deep-fried until golden. Jay serves them with lentil soup and also describes adding turmeric to the rice for a yellow version.^[1]