Kubba

Preparation steps

• For the dough, first wash the rice with hot water and leave it in hot water for about half an hour. during this time put water with spices to boil. When the water starts to boil add the drained rice. Stir, cover and when it starts to cook reduce to medium temperature. When you see that there is no water from the rice, mix and reduce to the lowest temperature and cook the rice, stirring occasionally for 20 minutes. Transfer the finished rice to a larger bowl and leave to cool completely.
• Meanwhile, prepare the filling. First fry the finely chopped onion, then add the minced meat. Cook until the water disappears from the meat, it is very important that the meat is constantly stirred while cooking so that there are no lumps of meat). so add the raisins and almonds and cook for a few more minutes. Finally add the parsley, remove from the heat and leave to cool.
• Put the cooled rice (preferably in two rounds because it is easier to work with a smaller mixture) in a bowl and mix with a mixer on the highest speed for about 5 minutes, adding a few teaspoons of water if necessary, so that you can make a "dough" that does not separate .It is best to take a piece of dough with a wet hand and spread it between your palms, if it does not fall apart then it is ok.
• From the prepared mixture, first tear off small pieces of about the size of an egg to form balls (26-28 pieces of this mixture come out of the menu)
• Put water in one bowl. Wet your hands with water and take the ball and spread it as thin as possible in the palm of your hand. Put a spoonful of filling in the middle and close the dough, assembling it with your fingers and forming an egg-shaped shape. material.
• Dip the cubes prepared in this way into a beaten egg and fry in plenty of oil for about 3 minutes on each side at a lighter temperature until they get a golden brown color. Place the finished ones on a paper towel to soak up the excess fat.