Potato and Bulgur Kibbeh
Ingredients
Spices
- 2 teaspoons mixed spices
- 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 chopped onion
- 2 crushed garlic cloves
Kibbeh mixture
- 1 cup fine bulgur
- 3 large potatoes
- 3/4 cup fine semolina
- 1 tablespoon starch
- 1 tablespoon olive oil
For frying
- corn oil
Preparation
Mix the spices, turmeric, paprika, salt, and pepper in a bowl and set aside.
For the filling: In a saucepan, heat the oil and meat, stir until dry, then add the onion and garlic, stir until the onion wilts, add half the spice mixture, stir to mix, and let it cool.
In a bowl, place the bulgur, wash it well, soak it in hot water, and leave for half an hour to absorb water and become white.
Boil the potatoes until soft, then mash them while warm to make smooth, and let cool.
Add the bulgur, semolina, starch, olive oil, and the remaining spices. Mix all ingredients and knead to get a smooth, homogeneous paste that holds together, and let it rest for 15 minutes.
In a small bowl, place a tablespoon of oil and use it to shape the kibbeh.
Take a piece of the dough, shape it into a ball, use your finger to hollow it, stuff it with the meat filling, seal it well, and shape as desired.
For frying: Heat the corn oil in a deep frying pan and fry the kibbeh balls for a few minutes until golden.
