Saturday, December 29, 2012
Kibbi Mosul-Kubbat Mosul
This kibbi is a specialty of Mosul which is a city in the northern part of Iraq. Mosul is very well known for its culinary reputation. This kibbi is always made with bulgur and jireesh which is uncooked wheat. Jireesh acts like a glue to hold the bulgur together. It is very hard to find it in the US grocery stores. Therefore, I use Semolina which holds the dough nicely when kibbi is boiled. We form this kibbi into a large disk and boil it in a wide pot or a wide deep pan.
2 cups bulgur no.1
1 cup semolina
1 pound lean ground beef
1 teaspoon salt
¾ cup water
In a bowl, put all the ingredients and mix by hand. Set aside for 20 minutes for the bulgur to absorb the water. Add more water to make it pliable dough. Put it in the food processor and pulse it a few time, and put it in a bowl.
Prepare the filling:
2 pounds ground lamb
1 large onion, chopped
1 teaspoon salt
1 teaspoon Arabian spice (mixture of black pepper, allspice, cinnamon, cloves and cardamom)
Put the meat and onion in a bowl and season with salt and spices. Stir to combine, and set aside.
Assemble the kibbi on a cutting board covered with a plastic bag. Have a bowl of cold water handy on the side. Take two balls of dough the size of an orange. Place the dough on the board. Press the dough to make a circle of 7 inches in diameter. Continue with the other ball of dough. Spread a handful of the filling on top of one circle. Place the other circle of dough on top and press the edges firmly to seal it. Put the kibbi on a tray and keep in the refrigerator to boil it when ready, or put it in the freezer. To freeze it, wrap it in foil and store it in a freezer bag to use later.
T0 cook this kibbi, pour water in a wide pot. Put 1 tablespoon of salt and stir. Bring water to a boil and drop kibbi gently in the water. When it floats to top within 10 minutes, remove it from water with a large slotted spatula (chafcheer) . Put it on a plate and cut it in wedges like a pizza. Serve it with pickles, salads and scallions.