🥟 Kubba mosul

Name: Kubba mosul
Total time: 120 min
Yield: 4
Cuisine: Iraq · Mosul
Ingredients: 300 g fine bulgur; 200 g very lean minced beef (for the dough); 250 g minced beef (for the filling); 1 onion, finely chopped; A handful of parsley, chopped; 1 tsp mixed spices (allspice, cumin, black pepper), salt

Origin: Iraq · Mosul

475kcal

per serving · 250 g

190kcal

per 100 g

30 gProtein12 g / 100 g

18 gFat7 g / 100 g

50 gCarbs20 g / 100 g

Kubba mosul is a large, flat disc of kibbeh from northern Iraq: two very thin layers of bulgur dough sealed around a spiced filling of minced beef, onion and parsley. Instead of being fried, it is usually boiled and then sometimes grilled or pan-browned, which gives a chewy, delicate shell. It is cut into wedges and served warm.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: minced beef

Not veganbecause of: minced beef

Contains glutenbecause of: bulgur

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

bulgurminced beefonionparsleyspices

Recipe

4 servings120 min

Ingredients

300 g fine bulgur
200 g very lean minced beef (for the dough)
250 g minced beef (for the filling)
1 onion, finely chopped
A handful of parsley, chopped
1 tsp mixed spices (allspice, cumin, black pepper), salt

Method

Soak the bulgur for 20 minutes, squeeze it dry and knead it with the lean beef and salt into a smooth, pliable dough.
Brown the minced beef with the onion in its own fat, season with the spices and salt, add the parsley and cool.
Press a ball of dough into a very thin round between two sheets of baking paper. Spread the filling on it, cover with a second thin round and seal the edges.
Slide the disc into simmering salted water and cook for 10–12 minutes until it floats and firms up.
Drain, then optionally brown both sides briefly in a dry pan or under the grill. Cut into wedges and serve.

How to make it lighter

Boiling instead of frying keeps the fat low — skip extra oil when browning.
Use lean beef in the filling and pour off any fat after cooking it.
One wedge with a salad and pickles makes a satisfying, portion-controlled meal.

History

The dish is named after Mosul, the northern Iraqi city famous for its kubba makers, where rolling the dough paper-thin is considered a real skill. It remains a festive dish in Mosul and across Iraq today.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Kubba mosul and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →