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Iraqi Kubba Mosul

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A golden Iraqi kubba Mosul pie cut into wedges with a spiced beef filling.
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Iraqi kubba Mosul is a large, thin bulgur shell filled with warmly spiced beef, herbs, pine nuts, and raisins.

Make a pliable bulgur dough, roll it thin, sandwich the filling between two rounds, and bake until the crust is lightly crisp.

Keep the bulgur dough covered while working so the surface stays supple and easy to seal.

Serving Suggestions

Serve the kubba in wedges with lemon, chopped salad, pickles, and a spoonful of plain yogurt if desired.

A wedge of Iraqi kubba Mosul showing its thin bulgur crust and savory beef filling.

Recipe Notes

The assembled pie can rest in the refrigerator for several hours before baking. Reheat wedges in a moderate oven.

A golden Iraqi kubba Mosul pie cut into wedges with a spiced beef filling.

Iraqi Kubba Mosul

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A thin baked bulgur pie filled with spiced beef, parsley, pine nuts, and raisins.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Iraqi
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Bulgur Dough
  • 2 cups fine bulgur rinsed
  • 1 cup water warm
  • 1/2 medium onion roughly chopped
  • 1 tsp fine salt
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
Beef Filling
  • 1 lb ground beef
  • 1 large onion finely diced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup pine nuts
  • 2 tbsp raisins chopped if large
  • 2 tbsp olive oil
  • 1 tsp ground allspice
  • 1 whole lemon cut into wedges for serving

Equipment

  • Food processor
  • Large skillet
  • Mixing bowls
  • Rolling Pin
  • Baking sheet
  • Parchment paper

Method
 

Make the Dough:
  1. Cover the rinsed bulgur with the warm water and rest for 20 minutes. Drain well, squeezing out excess water.
  2. Process the bulgur, chopped onion, salt, cumin, and pepper until it forms a smooth, pliable paste. Cover and rest for 10 minutes.
Cook the Filling:
  1. Heat the olive oil in a skillet. Cook the onion for 5 minutes, then add the beef and allspice and cook until no longer pink.
  2. Stir in the parsley, pine nuts, and raisins. Cook for 2 minutes more, then cool the filling to room temperature.
Assemble and Bake:
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Divide the dough in half. Between sheets of plastic wrap, press each half into a thin 10-inch round.
  2. Place one round on the sheet, spread the cooled filling to the edge, and cover with the second round. Pinch and smooth the edges, brush lightly with oil, and score the top into wedges.
  3. Bake for 30 to 35 minutes, until the crust is dry and lightly browned. Rest for 10 minutes, cut along the score marks, and serve with lemon.

Nutrition

Calories: 465kcalCarbohydrates: 48gProtein: 25gFat: 21gSaturated Fat: 6gCholesterol: 65mgSodium: 520mgFiber: 7gSugar: 7g

Notes

  • The filling must be cool before it touches the dough so the crust remains easy to shape.
  • If the dough cracks, moisten your fingers and smooth the surface rather than adding much extra water.

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