Potato & Red Lentil Kubba Recipe

Preparation Directions

1. 1

   Prepare the Lentils

   Rinse the red lentils under cold water and then soak them in water for about 30 minutes. Drain and set aside.

2. 2

   Cook the Potatoes

   Boil the potatoes in salted water until tender. Drain, peel, and mash them in a bowl.

3. 3

   Mix the Filling

   In a skillet, heat olive oil over medium heat. Add chopped Swiss chard and sauté until wilted. Mix in the lentils, salt, black pepper, ground cumin, and chopped pistachios. Cook for about 5 minutes, then set aside to cool.

4. 4

   Prepare the Kubba Dough

   In a large bowl, combine mashed potatoes, flour, and water to form a dough. Knead until smooth. Divide into 12 equal portions.

5. 5

   Stuff the Kubba

   Flatten each dough portion into a disc. Place 1 tablespoon of the filling in the center and fold the dough over to seal. Pinch the edges to ensure it's well sealed.

6. 6

   Fry the Carrots

   In a pan, heat oil and fry the sliced carrots until golden and crispy. Remove and drain on paper towels.

7. 7

   Cook the Kubba

   In the same pan, add more oil if needed and fry the stuffed kubba until golden brown on both sides. Remove and let drain on paper towels.

8. 8

   Serve

   Serve the kubba hot with carrot jam and crispy fried carrots on the side.