Back to 6 servings Shell 300 g fine bulgur, fine grade, not coarse cracked wheat 350 g lean beef, trimmed of sinew and minced twice, or ground very finely 1 medium yellow onion, grated and squeezed of excess liquid 10 g kosher salt 1.5 tsp ground allspice 0.75 tsp ground cumin 0.5 tsp ground black pepper 120 ml ice water, for kneading and keeping the paste supple Filling 350 g ground lamb 1 large yellow onion, finely chopped 1 tbsp neutral oil 40 g blanched almonds, slivered 40 g raisins 2 tsp Iraqi baharat 0.5 tsp ground cinnamon 0.5 cup chopped flat-leaf parsley
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Soak the fine bulgur in 500 ml cool water for 20 minutes, then drain and firmly press out the excess water.2 Step 2: Cook the chopped onion in 1 tablespoon oil over medium heat for 7 minutes until soft and lightly golden.3 Step 3: Brown the ground lamb in fine crumbles for 8 to 10 minutes until the raw color is gone and most moisture has evaporated.4 Step 4: Add the baharat, cinnamon, 6 g salt, pepper, almonds and raisins and cook 2 minutes. Off the heat, fold in the parsley and let the filling cool completely.5 Step 5: Pulse the drained bulgur, beef, grated onion, salt, allspice, cumin and pepper in a food processor for 3 to 4 minutes, adding the ice water gradually, until a smooth, sticky paste forms.6 Step 6: Knead the shell mixture by hand in a chilled bowl for 5 minutes.7 Step 7: Divide the shell into 12 portions (about 64 g each) and the filling into 6 portions (about 105 g each). Keep cold water nearby for damp fingers.8 Step 8: Pat one shell portion into an 18 cm circle about 3 mm thick on parchment. Spread a filling portion over it, leaving a 1 cm border, and cover with a second shell circle.9 Step 9: Seal the edges with damp fingertips, smooth both sides, and chill the discs on trays for 20 minutes.10 Step 10: Simmer 3 liters water with 18 g salt and 1 tablespoon oil gently. Slide in 1 or 2 discs at a time and simmer 8 to 10 minutes, turning once, until firm and cooked through.11 Step 11: Lift out with a wide slotted spatula, drain on a tray for 3 minutes, then serve hot whole or in wedges.getsaucepan.com/r/ddd91861-1b33-5815-baf3-b646908edf6e
Cook this in Saucepan Kubba Mosul as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
