Kebbat Mosul, or Mosul Meatballs, are a delightful Iraqi dish originating from the city of Mosul. These meatballs are distinct due to their unique preparation method, featuring a bulgur wheat and meat shell encasing a spiced meat filling. The result is a flavorful and hearty dish that's perfect for family meals or special occasions. Indulge in the rich culinary traditions of Iraq with this exquisite recipe.
Preparation and Cooking Times
- Preparation Time: 1 hour
- Cooking Time: 45 minutes
- Total Time: 1 hour 45 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 2 meatballs (approximately 200 grams)
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 22 grams
- Carbohydrates: 50 grams
- Fat: 15 grams
- Fiber: 5 grams
- Sodium: 600 mg
Ingredients
For the Shell:
- Fine bulgur wheat: 250 grams (1 1/4 cups)
- Ground beef or lamb: 250 grams (1/2 pound)
- Onion: 1 small, grated
- Salt: 5 grams (1 teaspoon)
- Black pepper: 2 grams (1/2 teaspoon)
- Allspice: 2 grams (1/2 teaspoon)
For the Filling:
- Ground beef or lamb: 300 grams (10.5 ounces)
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Parsley: 30 grams (1/4 cup), chopped
- Pine nuts: 50 grams (1/4 cup), toasted
- Salt: 5 grams (1 teaspoon)
- Black pepper: 2 grams (1/2 teaspoon)
- Cumin: 2 grams (1/2 teaspoon)
- Paprika: 2 grams (1/2 teaspoon)
- Olive oil: 30 ml (2 tablespoons)
For Cooking:
- Vegetable oil: 500 ml (2 cups) for frying
Method of Preparation
- Soak the bulgur wheat in warm water for about 30 minutes until it softens. Drain and squeeze out excess water.
- In a large bowl, combine the softened bulgur, ground meat, grated onion, salt, black pepper, and allspice. Mix thoroughly until you get a smooth, cohesive mixture. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and golden.
- Add the ground meat and cook until browned. Stir in the parsley, toasted pine nuts, salt, black pepper, cumin, and paprika. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
- Take a small handful of the shell mixture and flatten it into a disc in your palm. Place a spoonful of the filling in the center.
- Gently fold the edges over the filling and shape it into an oval or round ball, ensuring the filling is completely enclosed. Repeat with the remaining mixture and filling.
- Heat the vegetable oil in a deep pan or pot over medium-high heat. Once the oil is hot, carefully add the meatballs in batches.
- Fry until they are golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Arrange the Kebbat Mosul on a serving platter. Garnish with extra chopped parsley and lemon wedges if desired.
Tips for Culinary Success
- Ensure the bulgur is well-drained to avoid a soggy shell mixture.
- Keep the filling moist but not too wet to ensure it stays intact during frying.
- Fry the meatballs in batches to maintain the oil temperature and ensure even cooking.
Frequently Asked Questions (FAQs)
Can I bake Kebbat Mosul instead of frying?
- Yes, you can bake them in a preheated oven at 200°C (400°F) for about 20-25 minutes or until golden brown.
- Yes, you can freeze the uncooked meatballs. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry or bake from frozen, adding extra time as needed.
- Serve with a fresh salad, yogurt dip, or a side of rice for a complete meal.
Savor the flavors of Iraq with every bite of Kebbat Mosul. These meatballs are not just a dish but a culinary journey, bringing the warmth and richness of Middle Eastern cuisine to your table. Perfect for sharing with loved ones, Kebbat Mosul will undoubtedly become a beloved favorite in your home.