Recipe: Rice Kubbah - Kubbat Ruzz

Makes about 20 kubbahs

This Kubbah, a favorite in Iraq but made a little more spicier, is one of the few kubbahs found in the Middle Eastern countries that does not use burghulas a main ingredient.

3 tablespoons butter
1 1/2 pounds ground lamb or beef
1/4 cup pine nuts or chopped walnuts
1 medium onion, finely chopped
2 1/2 teaspoons salt
1 l/4 teaspoons black pepper
3/4 teaspoon allspice
1/4 teaspoon nutmeg
3 cups cooked rice
4 tablespoons flour
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon cayenne

In a frying pan, melt butter, then sauté 1/2 pound of the meat until it begins to brown. Stir in pine nuts or walnuts, onion, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the allspice and nutmeg, then sauté further until onion is limp. Set aside for use as stuffing.

Place rice in food processor, then process until dough-like. Add remaining meat, salt, pepper, allspice; as well as the flour, olive oil, cumin and cayenne, then process until smooth dough is formed, adding a little flour or water if necessary.

Place in the palm of one hand about a golf size ball of the kubbat ruzz dough. Using a forefinger, press a hole and begin expanding the hole by rotating and pressing against palm of hand until you have a shell of 1/4-inch thickness. Place a heaping tablespoon of stuffing into the hollow shell. Close end of shell, then form into an egg-like shape. (Use cold water on hands to help shape and close shells.)

In saucepan, heat oil over medium heat then deep fry in oil, turning until golden brown. Serve hot.

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