Stuffed Rice Dough Simmered in Turnip Soup

This is the mother of all kubba. I am using the expression in the medieval sense, which is ‘the best of.’ I imagine, had al-Warraq known this dish, he would have called it ‘um al-kubab.’ Actually, one of the recipes in his book came that close to creating such a dish. In a shaljamiyya recipe (white stew with turnips), turnips were cooked in white sauce thickened with crushed chickpeas, ground almonds, milk, and rice. Lean meat was pounded into paste with spices, formed