Kubba
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Instructions
First make a mince stuffing by frying lamb mince with onion. When the meat
is cooked, add parsley, sultanas and peas, and spice with cumin and turmeric
and a little ground lime powder. Once the cooking liquids have disappeared,
season to taste. The mixture must be quite dry and fragrant.
Cook long-grain rice (preferably basmati) with saffron or turmeric until
well done. Mash with a handful or two of breadcrumbs to achieve a soft
paste. With a palmful of rice mixture, form a flat disc, place a teaspoon or
two of meat mixture in the centre and fold the rice paste over it (Amera
makes small saucer shapes and oval, mini-torpedo shapes). Deep fry in
vegetable or olive oil until golden.
