Kubba represents more than just a tasty snack to Iraqi-born Perth resident Reem Kubba. Besides sharing the same name as the dish, Reem has fond memories of making the popular Middle Eastern treat with her family.
What is kubba?
Consider it a long-lost cousin to croquettes or dumplings. Also known as kibbeh, kubba packs minced meat, spices and rice into small oval-sized shapes and is served raw, deep-fried or grilled to perfection. Both names stem from the Arabic word "ball", with many variations of kubba enjoyed in the Middle East.
"If you go to Lebanon, if you go to Syria, go to Iraq, the ingredients could be a little bit different [as well as] the way they cook it," says Reem.
and regard their versions as beloved national dishes. The staple also holds a special place among Iraqis – particularly within Reem’s family in Perth.
Reem Kubba Source: Supplied
Who's making the kubba?
Reem grew up in Iraq's capital Baghdad. She remembers it being everywhere; she has fond memories of her grandmother and aunties making it together. Her working mum didn't have time to prepare it at home, though. Instead, someone was hired to make it for them.
"My family used to have a kubba specialist come to our house, and she would make big batches for us to hopefully last six months," she says. The stockpile would be kept in the freezer until it was restocked with another visit from the specialist.
"She used to go around the neighbourhood... and do the same thing and with busy families."
Only after Reem married her husband Ayad did she learn how to make the time-consuming dish – as schooled by her husband and mother-in-law.
"My mother-law was serious about making kubba, and my husband Ayad loves making it as well."
"When my husband was a kid, he used to watch his mum and was fascinated by it. He loves cooking, and just by watching his mum, he figured out how to do it and started doing it. They would all sit down as a family and make between 100 to 300, pack it up in the freezer, and have it for lunch or dinner."
Making these ball-shaped treats from scratch have come a family ritual. Source: Supplied
The art of making kubba
These days, Reem has committed to making kubba from scratch for her family.
"My husband reckons his family has the best kubba recipe!" she says and laughs.
"Most people nowadays buy the kubba because it takes so much time to make. Our family prefers to keep the tradition, and the taste is so much better when we make it ourselves."
It can take serious dedication, though: a batch of 50 pieces might take 3 hours to produce.
Reem says there are two parts to making their favourite version of kubba. The first part involves preparing the stuffing by combining beef mince, onions and spices. Although you can purchase the spices from Middle Eastern shops in Australia, she prefers getting the blend of cumin, pepper and other seasonings from Iraq – which she does while travelling overseas. "They would grind the spices fresh and mix it all up for you."
Most people nowadays buy the kubba because it takes so much time to make. Our family prefers to keep the tradition, and the taste is so much better when we make it ourselves.
Once it's flavoured with cumin and other seasonings, the stuffing is shaped, bound with a rice crust, and deep-fried.
"The crust is what we call 'yellow rice' as we like to add saffron to it."
Reem then likes to serve the flavoursome ball in many ways.
"You can eat it alone or make it into a sandwich," she says. "Our family tradition is to have it with lentil soup and a salad."
Although kubba with a rice crust is her favourite recipe, she also enjoys another variation.
"The other type of kubba we like to have is made with burghul as the crust. It is shaped round like a ball or an oval shape or it can be flat and round – so it looks like flatbread. This style is originally from Mosul, north of Iraq." It can be boiled, fried or served with tomato soup.
Kubba for the next generation
Her husband's family recipe has been passed down a generation, with Reem’s daughters and son carrying on the tradition of making this Middle Eastern staple.
“Ever since they were little, we would cook them up all traditional Iraqi food, and now they are so used to it, they crave it. They ask for it,” says Reem.
"As a family, we spend about half a day making it and freezing it for later to consume in the coming months. We make it especially before Ramadan so we can break our fast for it."
This ritual isn't just about preparing for Ramadan or participating in a household activity around the dinner table: it represents a connection to family and an appreciation of their cultural heritage.
"It means a lot to keep this tradition alive as it keeps my children connected to their culture, identity and ethnicity."
