Potato and Bulgur Kibbeh
Ingredients
Spices
- 2 teaspoons mixed spice blend
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling
- 1 tablespoon oil
- 250 grams ground meat
- 1 large onion, chopped
- 2 cloves garlic, crushed
Kibbeh dough
- 1 cup fine bulgur
- 3 large potatoes
- 2/3 cup fine semolina
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
Frying
- Corn oil for frying
Preparation
In a bowl, place the mixed spices, turmeric, paprika, salt, and pepper; mix well and set aside.
For the filling: In a saucepan, heat the oil and add the ground meat; stir until it dries out, then add the chopped onion and crushed garlic; stir until the onion wilts, add half of the spice mixture, stir to combine, and let it cool.
In a bowl, place the bulgur, wash it well, soak it in hot water, and leave it for half an hour to absorb the water and become white.
Boil the potatoes until soft, then mash them while warm to make them smooth, and let them cool.
Add the bulgur, semolina, cornstarch, olive oil, and the remaining spices to the mashed potatoes; mix all the ingredients and knead them to form a smooth, homogeneous dough that holds together, then let it rest for 15 minutes.
In a small bowl, place a tablespoon of oil to use for shaping the kibbeh.
Take a piece of the dough, shape it into a ball, use your finger to hollow it out, stuff it with the meat filling, seal it well, and shape it as desired.
For frying: Heat corn oil in a deep frying pan and fry the kibbeh pieces for a few minutes until golden brown.
