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    You Are Here Home » Appetizer Recipes

    Published: Feb 27, 2021 Updated: Aug 26, 2022 by Hilda Sterner | This post may contain affiliate links 5 Comments

    Kubba Halab (Meat-Filled Rice Balls)

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    kubba (rice balls) pin

    Kubba Halab are crunchy, football-shaped balls, with delicious ground beef or lamb filling. The shell is made from a mixture of rice and potatoes. They are usually served as finger foods or appetizers (Mezza). However, they are filling enough to serve as a meal with Tabouli, or your favorite salad.

    Kubba Halab on a red plate with tabouli in the center

    About This Recipe

    "Kubba Halab" or "Kubba't Halab" (used interchangeably) means "Kubba from Halab" (Halab is the Arabic word for Aleppo, which is a city in Syria). Kubba in general describes either flat, disc-shaped pies (both large and small) or football-shaped balls. Both types are filled with seasoned ground meat. Sometimes raisins, pinenuts, and almonds are also included in the filling.

    The outer shell is usually made with a mixture of ground beef or lamb, and any of the following grain:

    • Jareesh (cracked wheat)
    • Bulgur
    • Semolina
    • Rice flour

    Kubba Halab's shell, on the other hand, is made with a mixture of rice and potatoes. The other difference is that Kubba Halab is fried, instead of being boiled, (like Kubba't Mosul).

    Still, some kubba or "Kibbeh" is prepared in soup, similar to dumplings. Two examples include "Kubba Hamuth" (which means sour kubba) and Kubba't Pirda (kubba made with bulgur).

    And finally, Kibbeh Nayeh, a Lebanese Kubba recipe that is served raw, similar to Beef Tartar.

    Kubba hamouth in a bowl over a flowered napkin
    Kubba Hamuth
    Kubba Mosul
    Kubba Mosul
    kubba nayeh
    Kubba Nayeh

    What Goes Into This Recipe

    Kubba Halab shell ingredients , labeled
    Kubba Halab filling ingredients, labeled

    Recipe Ingredient Notes

    • Meat — Use ground beef, lamb, or even ground turkey in the filling.
    • Turmeric — Turmeric is used more for color than flavor. Sometimes saffron is used instead, while others use chicken bullion to cook the rice. If you choose to use chicken bullion, you may need to leave out the salt or use less of it.
    • Baharat— I realize not everyone has Baharat in their cupboard. You can make your own Baharat using my recipe, or buy it at any Middle Eastern market, or on Amazon. You can also substitute Kubba spice, Arab 7-spice, or use the following mixture: ¼ teaspoon cinnamon, 1¼ teaspoon allspice, and ¼ teaspoon Cardamom. Or use a blend of your favorite spices.

    How to Make This Recipe

    Shell Dough/Paste

    STEP 1: Wash and rinse the rice and chopped potatoes. Soak both in cold water for 20 minutes. While they are soaking, prepare the filling.

    a cut of rice covered with water and a bowl of chopped potatoes
    You may want to dice the potatoes even smaller than shown, so they can cook faster

    STEP 2: Drain rice and potatoes and add to a medium-sized pot. Pour 5 cups of water over them and bring to a boil. Simmer for 15 to 20 minutes. Drain and cool.

    potatoes and rice covered with water
    boiled rice and potatoes
    rice and potatoes draining in a colander

    STEP 3: Add rice, potatoes, salt, egg, and turmeric into a food processor. Pulse to form a paste or dough. Mix in the bread crumbs.

    Note: The dough should stick together when rolled into a ball and be easy to work with (with wet hands). If needed, water or bread crumbs can be added to get it to the right texture. See recipe video for correct texture.

    food processor with other small bowls around it
    dough inside a food processor
    food processor with dough in it

    Prepare the Filling

    STEP 1: Saute meat, minced onion, and filling spices and seasoning. Break up the meat as you stir the ingredients in the pan so that no large clumps remain. Add parsley and cook for one more minute, then cool. While the filling is being cooled, cook the rice and potatoes.

    ground beef topped with minced onion and spices
    meat being browned in a pan
    meat, onions, and parsley in a pan

    How to Assemble Kubba Halab

    STEP 2: Take a walnut-sized portion of the rice dough and roll it into a ball. Make a dent in the center, to form a bowl. Add one tablespoon of filling into the center, then pinch the dough closed.

    holding dough ball in an open hand
    holding dough in a palm with other ingredients around it
    meat filled dough over other ingredients
    preparing Kubba Halab

    STEP 3: Dip your hands in cold water, as needed, and shape the filled dough into a torpedo or football-shaped dumpling with pointy ends. Continue until the dough and filling ingredients are all used up.

    preparing kubba patties
    making Kubba Halab
    Kubba Halab on a plate
    Try to form the outer shell as thin as possible, without having the stuffing poking through the shell. This will take some practice but will impress even the most hard-to-please Middle Eastern mother-in-law. 😉

    How to cook Kubba

    STEP 1: Fry the Kubba in 375° F vegetable oil until golden brown or approximately 4 minutes, flipping halfway through. Drain on paper towels and serve while hot.

    Note: If you don't have a way to tell the oil temperature, make sure the oil begins to sizzle as soon as the Kubba is gently placed into the hot oil. If the oil doesn't sizzle, it is not hot enough.

    Kubba being fried
    removing Kubba from oil
    draining Kubba on paper towels

    Other Helpful Suggestions

    Air Fried Kubba Halab

    Preparing Kubba't Halab in an air fryer couldn't be simpler or more delicious! Unlike some dishes that don't taste as good air-fried (Falafel comes to mind), Kubba't Halab tastes even better air-fried.

    Don't believe me? I gave Scott 3 fried Kubba and 2 that were air fried. I mentioned this to him as I handed him the plate. Being a typical man (sorry men) he did not hear me. Selective hearing, perhaps?

    How do I know he wasn't listening? Well, when he was done, I asked which he preferred, the air-fried or the oil-fried. He replied: "you didn't give me any air-fried."

    Mike drop! 🎙

    Just follow these simple steps to make Air-Fried Kubba Halab:

    1. Spray the air fryer tray with a light coating of oil.
    2. Lightly brush kubba with oil and place in a single layer on the air fryer tray.
    3. Air fry at 400 degrees F for 25 to 30 minutes. No need to flip them over.
    Kubba Halab on an air fryer tray
    air fried Kubba Halab

    How to Make Kubba Halab with Boxed Mash Potatoes

    Just like I prefer Potato Chops prepared with instant mashed potatoes, I think I prefer Kubba Halab with a mixture of rice and boxed mashed potatoes. The dough is easier to work with and I love the texture.

    Here how:

    1. Cook the pre-soaked rice for 10 to 15 minutes, then cool slightly.
    2. Mix 1-½ cups of instant potatoes (I use Idahoan Mashed Potatoes) with the rice. Add salt, turmeric, egg, and up to 1 cup of water. (You don't need to add bread crumbs since the instant mashed potato flakes will soak up the extra moisture, doing the job of the bread crumbs in the original recipe steps).
    3. Mix by hand, food processor, or meat grinder, until the dough comes together, then follow the original recipe steps.

    Recipe FAQs

    What is Kibbeh made of?

    Most Kibbeh varieties have a shell stuffed with ground meat, with the exception of Kibbeh Nayeh (or raw kibbeh).

    The shell is made with a mixture of ground lamb or beef and any of the following: finely ground bulgur, cracked wheat, rice flour, and semolina.

    The filling contains ground beef or lamb, diced onion, and spices. Sometimes parsley is included. There are also varieties that also contain raisins and slivered almonds or pinenuts. Kubba't Mosul is one example.

    Who invented Kibbeh?

    Kubba is popular throughout the Middle East and prepared by the various ethnic groups that are in that region. Kibbeh, however, is often credited to the Lebanese.

    Some Kubba is named after the town in which it originated, leaving no room for argument as to who invented it. For example, "Kubba't Mosul" originated in Mosul, Iraq. "Kubb't Halab," on the other hand, originated in Halab (Allepo), Syria.

    Expert Tips

    • Be sure to wet your hands often, while you're forming the dumplings. The dough is a lot easier to work with when you have wet hands.
    • If the paste is too sticky, add bread crumbs, a little at a time, until it's manageable.
    • To freeze the Kubba, place it in a single layer on a tray to freeze, then store in freezer bags.
    • You can also freeze Kubba AFTER it's been fried. Reheat Frozen Kubba in the oven, toaster oven, or air fryer.
    • Reheating the Frozen Kubba in a microwave will give the Kubba a soft texture, instead of crunchy.
    • You don't need to defrost Kubba Halab before you fry it in oil or air-fry it.
    Kubba Halab on a red plate with a tabouli salad
    Kubba't Halab and Tabouli Salad

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    Kubba Halab on a red plate with tabouli in a bowl

    Kubba't Halab (Meat-Filled Rice Balls)

    These Syrian appetizers are filled with spiced meat and have a crunchy shell made with a mixture of rice and potatoes.
    5 from 7 votes
    Print Pin Rate
    Course: Appetizers, Main Course
    Cuisine: Middle Eastern, Syrian
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Soaking Time: 20 minutes
    Total Time: 1 hour 15 minutes
    Servings: 40 kubba
    Calories: 61kcal
    Author: Hilda Sterner

    Ingredients

    Shell / Paste

    • 1½ cups Basmati rice
    • 1 medium potato (8 ounces)
    • 1½ teaspoon sea salt
    • ½ teaspoon turmeric
    • 1 medium egg
    • ¼ cup fine breadcrumbs (or more, if needed)

    Filling

    • ¾ pound ground beef or lamb (lean)
    • 1 small onion (minced)
    • ¾ teaspoon salt
    • 1-2 teaspoon Baharat (recipe, or see recipe notes)
    • ½ teaspoon black pepper
    • 1 teaspoon paprika
    • ½ cup chopped Italian parsley

    Other

    • 1 cup vegetable oil (for frying)

    Instructions

    Shell Dough/Paste

    • Wash and rinse the rice and chopped potatoes. Soak both in cold water for 20 minutes. While they are soaking, prepare the filling.
    • Drain rice and potatoes and add to a medium-sized pot. Pour 5 cups of water over them and bring to a boil. Simmer for 15 to 20 minutes. Drain and cool.
    • Add rice, potatoes, salt, egg, and turmeric into a food processor. Pulse to form a paste or dough. Mix in the bread crumbs.

    The Filling

    • Saute meat, minced onion, and filling spices and seasoning. Break up the meat as you stir the ingredients in the pan so that no large clumps remain. Add parsley and cook for one more minute, then cool. While the filling is being cooled, cook the rice and potatoes.

    How to Assemble Kubba Halab

    • Take a walnut-sized portion of the rice-dough and roll it into a ball. Make a dent in the center, to form a bowl. Add one tablespoon of filling into the center, then pinch the dough closed.
    • Dip your hands in cold water, as needed, and shape the filled dough into a torpedo or football-shaped dumpling with pointy ends. Continue until the dough and filling ingredients are used up.

    Frying the Kubba

    • Fry the Kubba in 375° F vegetable oil until golden brown or approximately 4 minutes, flipping halfway through. Drain on paper towels and serve while hot.

    Notes

    • Be sure to wet your hands often, while you're forming the dumplings. The dough is a lot easier to work with when you have wet hands.
    • If the paste is too sticky, add bread crumbs, a little at a time, until it's manageable.
    • To freeze the Kubba, place in a single layer on a tray to freeze, then store in freezer bags.
    • You can also freeze Kubba AFTER it's been fried. Reheat Frozen Kubba in the oven, toaster oven, or air fryer.
    • Reheating the Frozen Kubba in a microwave will give the Kubba a soft texture, instead of crunchy.
    • You don't need to defrost Kubba Halab before you fry it in oil or air-fry it.

    Nutrition

    Serving: 1Unfried Kubba | Calories: 61kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 922mg | Fiber: 0g | Sugar: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Kelly Methey says

      February 27, 2021 at 9:02 pm

      These are very good! Crunchy on the outside and soft on the inside. They reheat very nicely.
      These would make a perfect party appetizer.

      Reply
    2. Kathy Fisher says

      February 27, 2021 at 9:44 am

      5 stars
      Great appetizer...they won't last long. So good. I love the texture and the crunch. Perfect. Thanks Hilda. I highly recommend these.

      Reply
      • Hilda Sterner says

        February 27, 2021 at 9:48 am

        As always, thank you for the review, and thanks for being my taste-tester.

        Reply
        • Kelly Methey says

          February 27, 2021 at 9:04 pm

          5 stars
          Forgot to leave a 5 star rating!

          Reply
          • Hilda Sterner says

            February 27, 2021 at 9:56 pm

            Thank you!!!

            Reply

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