Food World Cuisines Middle Eastern Cuisines Kubba Patata (Lamb-Stuffed Potato Patties) Be the first to rate & review! Crisp and fluffy potato, curry-spiced lamb with pine nuts — need we say more? By Doris Sheena Zilkha Doris Sheena Zilkha Chef Doris Sheena Zilkha is an Iraqi Jewish refugee, who escaped from Baghdad in 1971. While she left everything she had behind, she found a way to transport the essence of her heritage to those around her. She does this through the magic of authentic Iraqi Jewish cuisine, she shares not only the flavors but also the joy and warmth embedded in each dish. Doris is a top-producing realtor with Daniel Gale Sotheby's International Realty. She has been in real estate for over 29 years. If you are lucky enough to work with her you may even end up with some tasty treats like the ones you will read about. Food & Wine's Editorial Guidelines Published on April 17, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 55 mins Total Time: 1 hr 55 mins Yield: 10 kubba Kubba patata (fried potato patties) make for a satisfying snack, a delightful light lunch, or a show-stopping entertaining starter. Each kubba consists of a mashed potato shell that is filled with curry-spiced lamb, pine nuts, and raisins. Frequently asked questions What are kubba? Kubba, also known as kibbeh, is a type of dumpling that is popular in countries around the Middle East and North Africa. Kubba is made of a starchy dough wrapped around a spiced ground meat filling. The outer shells can be made from a range of ingredients including bulgur wheat, ground rice, and, as in this recipe, potato. Typical fillings include ground beef, lamb, or chicken studded with dried fruits and nuts. Notes from the Food & Wine Test Kitchen The patties are pan-fried until crisp, resulting in rich and comforting bites. The recipe's developer, Doris Sheena Zilkha, also likes to make this dish with ground chicken in place of the lamb. Make ahead The potatoes can be boiled, peeled, and mashed a day in advance to make for quick recipe preparation. Simply store the potatoes in an airtight container in the refrigerator and let them come up to room temperature before adding the potato starch, egg, salt, and pepper when ready to use. Suggested pairing An elegant, floral Champagne like Perrier-Jouët Belle Époque will cut through the creamy potato and play off the sweet raisins and pine nuts in the lamb filling. Ingredients Potato Dough 4 medium-size (10-ounce) russet potatoes (unpeeled) 1 large egg 2 tablespoons potato starch (such as Bob’s Red Mill) 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper Lamb Filling 1 1/2 teaspoons olive oil 1/2 pound ground lamb 2/3 cup finely chopped yellow onion (about 1 small onion) 2 tablespoons thinly sliced scallion (about 1 scallion) 1 tablespoon curry powder 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper 2 tablespoons pine nuts 2 tablespoons raisins 6 tablespoons canola oil, divided 1 tablespoon finely chopped fresh flat-leaf parsley Directions Make the potato dough Bring a large pot of water to a boil over high. Add potatoes, and cook until very tender and easily pierced with a fork, about 35 minutes. Transfer potatoes to a large bowl; let stand until cool enough to handle, about 30 minutes. Peel potatoes; discard skins. Return peeled potatoes to bowl, and mash using a potato masher. Add egg, potato starch, salt, and pepper; mash until combined. Cover and refrigerate until ready to use. Make the lamb filling Heat olive oil in a large skillet over medium-high. Add lamb and onion; cook, stirring and breaking up lamb into small crumbles using a wooden spoon, until browned, about 5 minutes. Add scallion, curry powder, salt, and pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Remove from heat, and stir in pine nuts and raisins. Set aside to let cool slightly, about 10 minutes. Scoop chilled potato dough into 10 tennis ball–size portions (about 3 1/2 ounces each). Shape each portion into a ball using your hands. Press your thumb or finger into each potato ball to indent and create a cup shape. Spoon about 2 tablespoons lamb filling into each dough cup. Shape dough around filling to create a sealed ball. Flatten ball slightly to form a kubba about 1/2 inch thick and 4 inches wide. Working in 3 batches, heat 2 tablespoons canola oil in a large nonstick skillet over medium. Add 3 to 4 kubba, and cook until golden brown and crispy, flipping once halfway through cooking time, 3 to 4 minutes total. Transfer to a platter, and season with additional salt to taste. Sprinkle evenly with parsley, and serve immediately. Originally appeared in Food & Wine magazine, February 2024 Rate It Print