Rice Kubba Halab (كبة حلب) — Crisp Iraqi Rice Croquettes with Spiced Beef

• 300 gshort-grain white rice (Use ordinary starchy short-grain rice, not glutinous rice.)
• 1potato (150 g after peeling; cut into 1 cm cubes.)
• 650 mlwater
• 0.5 tspground turmeric
• 1 tspfine salt (Approximately 6 g.)
• 400 gground beef (90% lean; use halal-certified beef when required.)
• 1onion (150 g after peeling; finely diced.)
• 1 tbspsunflower oil
• 1.5 tspIraqi baharat (A salt-free blend featuring warm spices such as allspice, cinnamon, black pepper, and cardamom.)
• 0.25 tspground black pepper
• 40 graisins (Finely chop any raisins larger than 1 cm.)
• 8 sprigflat-leaf parsley (Approximately 10 g; finely chop the leaves and tender stems.)

Instructions

1. 1

   Rinse the rice once under cold running water and drain thoroughly. Place it in a heavy saucepan with the potato, 650 ml water, turmeric, and 1 tsp salt, then bring to a boil. Cover and cook over the lowest heat for 22–25 minutes, until the rice and potato are very soft and the water has been absorbed. Remove from the heat and leave covered for 10 minutes.

2. 2

   While the rice cooks, heat 1 tbsp sunflower oil in a frying pan over medium heat. Add the onion and cook for 7–8 minutes, stirring frequently, until softened and lightly golden. Add the beef and cook for 8–10 minutes, breaking it into fine crumbs, until no pink remains and the released liquid has evaporated.

3. 3

   Stir the baharat, black pepper, 0.5 tsp salt, and raisins into the beef, then cook for 2 minutes. Remove from the heat and mix in the parsley. Spread the filling on a shallow plate and refrigerate until cool; it should be moist enough to hold together when pressed but have no liquid collecting underneath.

4. 4

   Spread the cooked rice and potato on a tray for 10 minutes, until warm rather than steaming hot. Process in two batches in a food processor, scraping down the bowl between pulses, until the grains break down into a cohesive, smooth dough. Transfer to a shallow bowl, cover, and refrigerate for 20–30 minutes, until cool enough to shape. Begin chilling within 1 hour of cooking the rice.

5. 5

   Divide the rice dough into 20 equal portions and the cooled filling into 20 equal portions. Lightly oil your palms using the reserved 1 tsp oil, then flatten one dough portion into a disc approximately 9 cm across with a center about 5 mm thick. Cup it in your palm and place one portion of filling in the middle.

6. 6

   Bring the dough edges around the filling, pinch them together, and smooth the seam completely closed. Shape into a slightly flattened oval approximately 7 cm long, keeping the filling fully enclosed. Repeat with the remaining portions and refrigerate the shaped kubba for 20 minutes while preparing the frying station.

7. 7

   Pour the remaining frying oil into a deep, heavy saucepan approximately 18–20 cm wide, ensuring the pan is no more than half full. Heat to 175°C, checking with a frying thermometer. Lower 3–4 kubba into the oil and leave them undisturbed for the first 90 seconds so their crusts can set.

8. 8

   Fry each batch for 5–7 minutes, turning gently after the crust sets, until evenly golden and crisp. Maintain the oil between 170°C and 180°C and allow it to return to 175°C before adding the next batch. Transfer to a wire rack over a tray and rest for 3 minutes before serving; the filling should be piping hot.