Kurdish Burgoul Kubba is a delightful Middle Eastern dish that combines the heartiness of burgoul wheat with a flavorful chicken filling. These crispy, golden-brown balls are a treat for the senses and make for a perfect appetizer or main dish to be enjoyed with family and friends.
Ingredients
For the Filling:
🐔 2 chicken breasts, ground or finely chopped
🧅 4 medium onions, chopped
🌿 1 cup parsley, chopped
🍛 1 teaspoon curry powder
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon cumin
🧄 1 teaspoon garlic powder
🧂 2 tablespoons Sazón con todo
🧂 1 tablespoon salt
🛢️ 2-3 tablespoons oil
For the Dough:
🌾 4 cups burgoul
🌾 2 cups semolina
💧 4 cups hot water
🧂 1 tablespoon salt
Instructions
1- Prepare the Filling:
- Heat the oil in a large skillet over medium heat. Add the ground chicken and cook for about 5 minutes until partially cooked.
- Add the chopped onions, curry powder, black pepper, cumin, garlic powder, Sazón con todo, and salt to the skillet. Continue to cook for another 10 minutes, stirring occasionally.
- Remove the skillet from heat, let the filling cool slightly, then stir in the chopped parsley. Allow the mixture to cool completely.
2- Make the Dough:
- In a large mixing bowl, combine the burgoul, semolina, and salt. Add the hot water and mix until combined.
- Cover the mixture with plastic wrap and let it rest for about 20 minutes, allowing the burgoul to absorb the water.
- After resting, transfer the dough to a large plate. Keep a bowl of warm water nearby to moisten your hands.
- Knead the dough for about 5 minutes, frequently dipping your hands in the warm water to prevent sticking, until the dough is smooth and pliable.
3- Assembling the Kubba:
- Take a small portion of the dough and mold it into a ball. Flatten it slightly and create a hollow center.
- Fill the hollow with the chicken mixture, then reshape it into a ball, ensuring the filling is sealed within.
- Optionally, shape the kubba into a football form by pinching the ends.
4- Frying the Kubba:
- Heat oil in a deep pot suitable for frying. Once the oil is hot, carefully lower the kubba into the oil in batches.
- Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: Approximately 8-10
Calories: ~350 per serving
Proteins: 15g
Fats: 10g
Carbohydrates: 45g
Equipment: Large skillet, mixing bowl, large plate, deep pot for frying
Cooking Tips:
- Ensure the oil is hot enough before frying to avoid soggy kubba.
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