dinner · gluten-free · dairy-free

Kubbeh halab with raisin romesco

Name: Kubbeh halab with raisin romesco
Total time: 120 min
Yield: 6 servings
Ingredients: shell: 300 g basmati rice cooked soft with a pinch of saffron and 1/2 tsp turmeric, 2 tbsp potato starch, salt (mashed to a paste); filling: 400 g ground lamb, 1 onion, 2 garlic cloves, 1 tsp baharat, 1/2 tsp cinnamon, 2 tbsp pine nuts, parsley; romesco: 2 roasted red peppers, 60 g almonds, 40 g raisins, 1 garlic clove, 1 tbsp sherry vinegar, 1 tsp paprika, 4 tbsp olive oil (blended); oil for frying

Iraqi crispy saffron-rice shells filled with spiced lamb ragù, shaped into footballs and fried, served with a sweet-tangy raisin romesco.

Time: 120min
Steps: 4

Ingredients

6 servings

Tick what you already have.

shell: 300 g basmati rice cooked soft with a pinch of saffron and 1/2 tsp turmeric, 2 tbsp potato starch, salt (mashed to a paste)
filling: 400 g ground lamb, 1 onion, 2 garlic cloves, 1 tsp baharat, 1/2 tsp cinnamon, 2 tbsp pine nuts, parsley
romesco: 2 roasted red peppers, 60 g almonds, 40 g raisins, 1 garlic clove, 1 tbsp sherry vinegar, 1 tsp paprika, 4 tbsp olive oil (blended)
oil for frying

Allergens

Contains tree nuts.

Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.

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Equipment

You'll need: Blender or food processor, Deep pot for frying.

Helpful, not essential: Kitchen thermometer.

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Method

1
Cook the filling until browned and dry; cool.
2
Mash the rice with starch and salt into a sticky dough.
3
With wet hands flatten a ball of rice, fill with lamb, seal and shape into a football.
4
Fry at 180°C (350°F) until golden and crisp. Serve with the romesco.

Kubbeh halab with raisin romesco

Ingredients

Equipment

Method

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