Kubbat Halab

Ingredients

• 300 g basmati rice
• 1 medium potato, about 200 g, peeled and diced
• 1.5 tsp salt for the shell
• 1/2 tsp ground turmeric
• 1 egg
• 40 g fine breadcrumbs
• 350 g minced beef or lamb
• 1 small onion, finely chopped
• 2 tsp baharat
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 3/4 tsp salt for the filling
• 1 large handful flat-leaf parsley, chopped
• 2 tbsp vegetable oil for the filling
• 1 litre vegetable oil for deep frying

Before you cook

• Rinse the rice well, then soak it with the diced potato in cold water for 20 minutes and drain.
• Chop the onion finely and chop the parsley.
• Beat the egg in a small bowl.
• Set out a bowl of cold water for wetting your hands during shaping.

Steps

1. Put the drained rice and potato in a pan with 1 litre of water and 1 teaspoon of salt.
2. Boil for 18 minutes, until the rice is very soft and slightly overcooked, then drain thoroughly.
3. Spread the rice and potato on a tray and leave them until they are barely warm.
4. Heat 2 tablespoons of oil in a frying pan over medium heat.
5. Cook the chopped onion for 4 minutes until translucent.
6. Add the minced meat and break it up with a spoon, frying for 8 minutes until it is cooked through and the liquid has gone.
7. Stir in the baharat, paprika, black pepper and salt and cook for 1 minute.
8. Take the pan off the heat, fold through the parsley and leave the filling to cool completely.
9. Blend the cooled rice and potato with the remaining salt, turmeric and the beaten egg in a food processor until it forms a smooth, heavy paste.
10. Work the breadcrumbs into the paste by hand until it is firm enough to hold a shape without cracking.
11. Wet your hands, take a golf-ball-sized piece of paste and hollow it into a cup against your palm.
12. Spoon in a heaped teaspoon of the meat filling, then seal the paste over it and roll it into a smooth torpedo with pointed ends.
13. Shape the rest of the kubba the same way, keeping your hands wet, and lay them on a lined tray.
14. Chill the shaped kubba for 20 minutes so they firm up before frying.
15. Heat the frying oil in a deep pan to 190C.
16. Fry the kubba four at a time for about 4 minutes, turning once, until they are deep golden and crisp all over.
17. Drain them on a rack and fry the next batch.
18. Serve hot with lemon wedges, amba and a sharp salad.