Iraqi coupe
Coupes are the name for one type of stuffed meatballs. They are very tasty and once they are tried, they go to your favorites. They can be made in two ways. One is in tomato soup and the other is to be baked in oil or a deep fryer.
Preparation steps
- First, the ingredients are cooked with rice and bulgur, without oil and with a little salt. When cooked, they are left to cool a bit. When they are warm, they are placed in a food processor so that both the rice and the bulgur are chopped so that they are obtained as a kind of dough.
- The minced meat is fried in onion, to which is added the minced spice lumi basra, which you can grind in a coffee grinder. Lentils and raisins are added. All this is fried and left to cool a bit.
- When both masses have cooled down a bit, a cup is formed by taking a "dough" of rice and bulgur the size of a meatball, be sure to have a bowl with a little water in which you will wet your hands beforehand, so that the dough does not stick. as a burger and put the meat in the middle. Pack like a ball so that the dough covers the meat well and must not protrude :).
- Coupes made in this way can be immediately fried in a deep fryer. The second way is like the one in the picture. The made compartments are placed to stand in the freezer. After standing for one hour or two, tomato soup is made and compartments are inserted into it, which do not need to be cooked much. Tomato soup should be a little thicker than usual and lumi basra (dried lemon) rai of a specific taste is also thrown into it.
- Lumi basra spice in a piece and ground in a coffee grinder.