I cannot express in words how truly delicious homemade kuba is. Kuba is meat encased in a fried rice-paste mixture. Kurdish kuba is made in dumpling form (and Kurds are very proud of their kuba dumplings). Arabic kuba is made like a quesadilla, with the meat in between two “tortillas” made from rice paste.
Nowras makes it by – let’s see if I deciphered Shon’s English correctly – first boiling rice and mashing it up to make a paste.
Then she sets the rice aside, and boils ground meat with spices and salt.
(There’s a lot of boiled meat eaten here in Kurdistan. It usually takes some getting used to, but for kuba it’s perfect.)
Then, she takes a pinch of the meat, wraps it in the rice paste, and fries it into a dumpling.
She then puts the kuba dumplings into a bocadillo-type roll, and adds tomato and cucumber.
Nowras brings the kuba sandwiches, wrapped in cellophane, to work every day. And she brings, like, 5 and hands them out to whichever teacher looks hungry at the moment.
I need to shadow this woman in the kitchen. Mmmmmmmmmm.