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A traditional dish composed by Iraqi Jews if bulgur / semolina stuffed with beef. a good preparation of Cuba requires skill and art, Cuba should be crisp but not fall apart and most importantly delicious! the original Iraqi "Kubbe" I first got to taste , it was by my grandmother Shoshana (rose) and later on the "copies" by my mother and aunts.

Ingredients for the Shell:

• 1 kg fine bulgur.
• 3 tablespoons chicken soup powder
• A pound of flour
• Tablespoon flour
• 2 eggs
• 2 tablespoons turmeric
• Half teaspoon salt

Ingredients for the Filling:

• 1 lb. ground beef
• 3 large onions, finely chopped
• Half package finely chopped parsley
• 200 gr finely chopped blanched almonds
• Half teaspoon sweet paprika
• Herat spice (if not available nutmeg can be instead)
• Pinch of salt
• Pinch of black pepper

Preparation of the Shell dough:

1. Soak the bulgur with 1 liter of water for an hour, until they become soft and then filter.
2. Prepare the dough in a bowl: add the bulgur, semolina, powdered chicken soup, spoon flour, turmeric, 2 eggs and salt.
3. Mix well until dough is smooth. (If dough is dry add a little water.)
4. Now the dough is ready to set aside and continue to make the filling.

Preparation of the filling:

1. Boil 2 cups water in saucepan and add the ground meat and cook until water evaporates and the meat is cooked and dry ground water. Then set aside.
2. fry the chopped onions, with little oil.
3. paprika, chopped almonds, spices Herat (or the nutmeg), salt and pepper. Mix well until blended.

Preparation of the pellets Cubba:

• Hands should be kept wet / damp when preparing the pellets Cubba

1. Break the dough into small pieces and composers from a piece of dough circle like a ping pong ball and then create a dimple in the middle of the ball with the thumb.
2. Now fill the hole : take a spoon of the mixture and fill the hole and close.
3. To prepare all Cubba put the tray and set aside. Now have to prepare the soup.
4. Boil a 8 cups water and half tablespoon of turmeric, palm oil, palm and half chicken broth, a little salt to ,stir and wait to a boil.
5. Now, add the all Cubba carefully and slowly into the pot.
6. Cook over a flame for 10-15 minutes untill cubbasare floating to the top.

Tip:

• Once the cubbas cooled off they can be frozen. for heating next time you crave a cubba.

Bon Appetite! and enjoy.