Nepalese Spiced Kubbah

Ingredients

The Nepalese version of Kubbah Summāqīyah differs from the original Iraqi dish in terms of spices and flavor profiles. While the Iraqi version primarily relies on sumac for its tangy flavor, the Nepalese adaptation incorporates a blend of cumin, coriander, and turmeric to infuse the dish with a warm and aromatic taste. This variation adds a unique twist to the traditional recipe, creating a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Kubbah summāqīyah, so you can check it out.

• 500g (1.1 lb) ground meat (lamb or beef) 500g (1.1 lb) ground meat (lamb or beef)
• 1 cup bulgur wheat 1 cup bulgur wheat
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups tomato puree 2 cups tomato puree
• 1 cup water 1 cup water
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground meat, bulgur wheat, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, chili powder, fresh cilantro, fresh mint, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball.
3. 3.
   Heat vegetable oil in a large pan over medium heat. Add the meatballs and cook until browned on all sides.
4. 4.
   In a separate bowl, mix together the tomato puree, water, and lemon juice. Pour the mixture over the meatballs in the pan.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for about 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
6. 6.
   Serve the Nepalese Spiced Kubbah hot, garnished with fresh cilantro and accompanied by steamed rice or naan bread.

Treat your ingredients with care...

• Bulgur wheat — Soak the bulgur wheat in water for 15 minutes before using it in the recipe to ensure it becomes tender and easy to mix with the other ingredients.

Tips & Tricks

• For a spicier version, increase the amount of chili powder according to your preference.
• You can substitute the ground meat with minced chicken or turkey for a lighter alternative.
• Serve the Nepalese Spiced Kubbah with a side of yogurt sauce to balance the flavors and add a cooling element.
• If you prefer a smoother sauce, you can blend the tomato puree before adding it to the meatballs.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Nepalese Spiced Kubbah as a main course, accompanied by steamed rice or naan bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish, with the vibrant tomato sauce drizzled over them. Sprinkle some chopped cilantro on top for an appealing presentation.