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Sour Kubba

Yields8 ServingsPrep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

This dish is called Sour Kubba due to the tart flavor of the lemon.

 2 cups rice, uncooked
 1 ¼ lbs. (½ kg) ground beef or lamb
 3 tsp. ground cumin
 Salt and pepper
 3 small whole onions
 4 Tbsp. vegetable oil
 1 tsp. spice mixture
 2 Tbsp. parsley, chopped
 ¼ tsp. dry ground black lemon
 ¼ cup tomato paste
 ½ tsp. lemon salt
 4 cups chicken stock
 2 cups water
 1 ¼ lbs. (½ kg) cabbage, quartered
 1 ¼ lbs. (½ kg) chard leaves cut into stripes, or spinach.

Rinse the rice well. In a food processor, blend the rice until it becomes a soft


Cut one of the onions into chunks and add to the food processer.


Add half of the ground meat seasoning with salt, pepper, and ground cumin. Blend ingredients well until the mixture becomes dough consistency.


In a pan, heat the oil over medium-high heat. Chop another onion and sauté with 1 Tbsp. ground cumin stirring occasionally until golden brown.


Mix in the second half of the ground meat. Season with salt and pepper and add the chopped parsley stirring occasionally. Cook until the meat is well done and set aside to cool.


Form the rice dough into small balls, about the size of a walnut. Press thumb into balls to make cups.


Stuff the rice cups with the meat mixture. Mold the rice dough over filling forming small ovals. Be sure to keep your hands damp when working with the rice dough.


In a pot, heat the rest of the oil and finely chop the last onion, sauté for 10 minutes.

Nutrition Facts

Servings 0