Comments on: Kotel Pishra, Kurdish Mega Kubba

By: Sarah

Sarah — Thu, 17 Dec 2009 06:24:04 +0000

Wow Caroline, I am impressed that you attempted this kubba, they are tricky to make.
The dough should be a bit on the sticky side but firm, it shouldn’t ooze or loose its shape when you put it on the table. It should have the consistency of playdough and shouldn’t crack too much when you work with it as well. It has a bit of a stretch but this isn’t bread dough, if you can get it to 1/8′” (3 mm) that would be perfect. Nawal Nasrallah rolls her kubba out with a rolling pin and wets it if it begins to stick. The dough should cook to be a bit chewy. As I mentioned it is easiest to fill the kubba with uncooked meat if doing this for the first time. Good luck and if you have any more questions please don’t hesitate.

By: caroline

caroline — Thu, 17 Dec 2009 04:34:42 +0000

Hi. I am trying to make the kubba. I am dutch background so am not familiar with kubba at all. Should the dough be stiff? Is it flattened about 1/8″? Another question. I put it all in my mixer and mixed it quite a bit. It became very elastic. I have a feeling this is incorrect as my kubbas were quite thick after boiling and frying. I need a better idea of the consistency and “feel” of the dough. Does it have stretch? Or is it firm? Thanks so much for any help. I’ll purchase the ingredients again and try and follow the instructions better.

By: yael

yael — Sun, 06 Dec 2009 15:09:51 +0000

Ooof. I didn’t even get to taste them because i’m so forgetful. they look great in the photos though.

By: Bellini Valli

Bellini Valli — Sat, 05 Dec 2009 15:30:37 +0000

These look delicious Sarah…very labour intensive but more hands make the work lighter. Find a group of expats and friends in Isreal to enable you to make this more often.

By: Kelsey

Kelsey — Fri, 04 Dec 2009 16:48:10 +0000

These remind me of something my great grandmother used to make us. They look devine!