How To Cook Potato Meatballs From Iraqi Cuisine With Beef (Kubbat Timman Arancini) - Recipe
Author: Karen Lennox
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Potato meatballs from Iraqi cuisine with beef (Kubbat timman Arancini)". Delicious recipe.
Prepare a practical and delicious dish of Iraqi cuisine - fried meatballs of boiled rice and / or potatoes stuffed with minced beef. Kubbat timman Arancini is one of the most exquisite Iraqi dishes with filling, which requires a certain level of skill in the kitchen. This specialty is usually prepared on holidays and served beautifully arranged. Bulgarian alternative to the dish are fried potato meatballs.
Required products :
- 2 potatoes
- 1 teaspoon basmati rice
- 300-400 grams of minced beef
- 1 onion, finely chopped
- 3-4 cloves of garlic, finely chopped
- salt to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- parsley or coriander (optional)
- 1/2 teaspoon paprika
- hot pepper (optional)
- 1/4 teaspoon cinnamon
- 1/4 tea cup starch (or flour)
- frying oil
Method of preparation :
Boil the potatoes until cooked and mash them. Boil the rice over low heat with two glasses of water, then mash it. Mix the potatoes with the rice puree until smooth.
Fry the minced meat with the spices and set aside to cool.
Place the mashed potatoes and rice in the palm of your hand, in the middle of the fried minced meat, again on top of the mashed potatoes and form small balls.
Fry the meatballs in hot fat for 2-3 minutes on the side until a nice golden tan.
Serve the meatballs and enjoy their pleasant taste and crunchy texture.
Have a good time!
Tips & Warnings You can make Iraqi beef meatballs mixed only with rice puree or only with potatoes.
Preparing rice dough for meatballs can be quite complicated at first. You need to be careful about two things:
- The best choice for rice would be a variety that is a little more sticky, like jasmine rice. Basmati is also a good alternative. You can add a beaten egg to the dough as a binder, which will soften the texture, but the meatballs will lose their characteristic crunchiness.
- Allow the rice to boil over low heat in a large amount of salted water and watch it, test the grains for readiness. Be careful not to overcook them or leave them undercooked, because you will not get the necessary consistency for kneading.
- Chickpea and potato meatballs with cumin, ginger and hot pepper
- Potato meatballs with spinach and garlic
- Potato meatballs with kale and lemon sauce
- Bean and potato meatballs
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