Rice Patties

Name: Rice Patties (Hassle-free Kubbat Halab)
Yield: Makes about 24 small patties
Cuisine: Iraqi
Ingredients: 8 oz (225 g) lean ground/minced meat, browned with 1 chopped medium onion, using 1 tablespoon oil. Leftover kubba filling will be just fine.; 3 cups (12 oz/340 g) cooked rice; leftovers may be used here.; ½ cup (1 oz/30 g) chopped parsley; 1 egg, beaten; 8 oz (225 g) lean ground/minced meat, browned with 1 chopped medium onion, using 1 tablespoon oil. Leftover kubba filling will be just fine.; 8 oz (225 g) lean ground/minced meat, browned with 1 chopped medium onion, using 1 tablespoon oil. Leftover kubba filling will be just fine.; 8 oz (225 g) lean ground/minced meat, browned with 1 chopped medium onion, using 1 tablespoon oil. Leftover kubba filling will be just fine.; 8 oz (225 g) lean ground/minced meat, browned with 1 chopped medium onion, using 1 tablespoon oil. Leftover kubba filling will be just fine.; ½ teaspoon baharat; ½ teaspoon chili pepper, or to taste; ¼ cup (1½ oz/45 g) currants or chopped raisins; ¼ cup (1½ oz/45 g) currants or chopped raisins; 1 teaspoon salt; ½ teaspoon each black pepper, cinnamon, and allspice; ½ teaspoon each black pepper, cinnamon, and allspice; ½ teaspoon each black pepper, cinnamon, and allspice

Hassle-free Kubbat Halab

Preparation info

Makes about
24
small patties

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

The following is an even easier way of doing kubbat Halab. It is a lazy-day recipe when you have the craving to enjoy something nice with preparations kept to the minimum. Ultimately the taste is the same since the same ingredients are used here, but artistry is absent.

Ingredients

8 oz (225 g) lean ground/minced meat, browned with 1 chopped medium onion, using

Asia
Iraq
Starter
Gluten-free

Method

Break rice grains by blending or processing using on/off turns, or simply crush by hand.
Mix all ingredients and press and knead until they stick together.
Handling with wet fingers, shape mixture into small patties about ½in/1cm thick, and brown them on both sides in ½in/1cm of oil. Alternatively, simply press dough into a generously greased 12x9in (30