The Duchess of Sussex has scored some major points with us for her involvement in the Hub Community Kitchen’s new cookbook, Together: Our Community Cookbook…

HRH the Duchess actually wrote the forward for the book, recounting her experiences with this community of immigrants who were residents of the Grenfell Tower which tragically burned in London in 2017. The Hubb Community Kitchen idea arose out of the need for these families to feel some sense of normalcy…and the all-important need to come together around a table with a home-cooked meal.

The cookbook came about as a way to raise funds to keep the kitchen in operation…but the rich, authentic, heavenly recipes are the most amazing bonus!

Here is our first score from the book…

Iraqi Lamb Croquettes (Kubba Haleb)

(Makes about 30 Kubba)

For rice “wraps”:

2 c basmati rice – soaked in cold water for 30 min, drained and rinsed

1 T ground turmeric

1 1/4 c water

Salt, generous pinch

Put soaked, drained rice in pan, add turmeric and salt. Add water, stir well, and bring to a boil. Reduce heat and cover. Simmer 20-25 minutes until water has been absorbed. Remove from heat. Set aside for 30 minutes – do not lift lid.

For lamb filling:

1 T olive oil (we use avocado oil for this step…works better with heat)

1 small onion, finely chopped

1 lb ground lamb

2 1/2 T baharat (Lebanese spice mix…see below)

1/4 c raisins, chopped (can sub in dates or dried apricots if raisins aren’t your thing)

3 T pine nuts

3 T chopped fresh parsley

2 T sunflower oil (we use avocado oil again)

Salt & Pepper

Heat oil in large pan over medium heat. Add onion and sauté until soft, about 5 minutes. Increase heat to med-high and add lamb, salt and pepper. Stir/chop to break up lamb as it browns, about 5 minutes. Stir in baharat, raisins, and pine nuts. Continue to cook another 5 minutes, remove from heat, and stir in parsley.

Transfer cooked, warm rice to a food processor and pulse to form a tacky dough. (If dough seems a bit dry, gradually add up to 2 T water and pulse again.

Line a baking sheet with parchment paper. Measure out 1 oz portions (about 2 T) of rice dough. With wet hands (this is key…keep them wet!), roll dough into a ball then use thumb to flatten into a disk in the palm of your hand. Place 1/2 oz (1 T) of lamb filling into the center and fold edges of dough around to encase lamb, gently molding into a torpedo shape. Place on baking sheet and repeat. Let rest for 30 minutes.

**croquettes can be frozen at this point and cooked up to a month later! This is a great tip because – although they are slightly labor intensive until this point – they are a piece of cake going forward and are SO worth it!! In preparation for a dinner party, find a day when you have the time to get them made and in the freezer, then pull them out, fully defrost, and continue!

Preheat oven to 425 degrees. Brush croquettes with oil (sunflower or avocado…your choice). Bake on the top rack for 20-25 minutes.

Serve immediately (we like to serve with tzatziki!). Voila!

Baharat (Lebanese spice mix)

1 T cinnamon

1 1/2 t each ground cumin, coriander, allspice, paprika, and black pepper

1/4 t each nutmeg and cloves

1/8 t cardamom

Mix all until well-blended. Store in an airtight container

Don’t forget to get your cookbook here! There are so many other wonderful recipes…and it supports a great cause!

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Iraqi Lamb Croquettes (Kubba Haleb)

(Makes about 30 Kubba)

For rice “wraps”:

2 c basmati rice – soaked in cold water for 30 min, drained and rinsed

1 T ground turmeric

1 1/4 c water

Salt, generous pinch

Put soaked, drained rice in pan, add turmeric and salt. Add water, stir well, and bring to a boil. Reduce heat and cover. Simmer 20-25 minutes until water has been absorbed. Remove from heat. Set aside for 30 minutes – do not lift lid.

For lamb filling:

1 T olive or avocado oil

1 small onion, finely chopped

1 lb ground lamb

2 1/2 T baharat (Lebanese spice mix…see above)

1/4 c raisins, chopped (can use dates or dried apricots)

3 T pine nuts

3 T chopped fresh parsley

2 T sunflower or avocado oil

Salt & Pepper

Heat oil in large pan over medium heat. Add onion and sauté until soft, about 5 minutes. Increase heat to med-high and add lamb, salt and pepper. Stir/chop to break up lamb as it browns, about 5 minutes. Stir in baharat, raisins, and pine nuts. Continue to cook another 5 minutes, remove from heat, and stir in parsley.

Transfer cooked, warm rice to a food processor and pulse to form a tacky dough. (If dough seems a bit dry, gradually add up to 2 T water and pulse again.

Line a baking sheet with parchment paper. Measure out 1 oz portions (about 2 T) of rice dough. With wet hands (this is key…keep them wet!), roll dough into a ball then use thumb to flatten into a disk in the palm of your hand. Place 1/2 oz (1 T) of lamb filling into the center and fold edges of dough around to encase lamb, gently molding into a torpedo shape. Place on baking sheet and repeat. Let rest for 30 minutes.

**croquettes can be frozen at this point and cooked up to a month later!**

Preheat oven to 425 degrees. Brush croquettes with oil.

Bake on the top rack for 20-25 minutes.

Serve immediately (we like to serve with tzatziki!).

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a&a