Potato Kibbeh with Meat Filling
Ingredients
Filling
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 500 grams ground meat
- 1 teaspoon salt
- 1 teaspoon mixed spices
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 3 tablespoons tomato paste
Coating
- 1/2 cup flour
- 2 eggs
- 2 cups breadcrumbs
Kibbeh mixture
- 1 kg potatoes
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Frying oil
- Corn oil
Preparation
For the filling: In a pot, heat the oil, add the onion and stir on medium heat until wilted.
Add the meat and stir.
Add the salt, mixed spices, nutmeg, black pepper, turmeric, and tomato paste, stir until the meat is dry, then set aside.
Do not peel the potatoes.
In a large pot, place the potatoes, cover with water, add a tablespoon of salt, and cook on medium heat until done.
Peel the potatoes and cut them into cubes.
Mash the potatoes.
Add fresh breadcrumbs, butter, salt, and pepper, mix well, place in a dish, cover, and let rest for one hour.
For shaping: Take a portion of the kibbeh mixture, make a cavity, add some filling, and shape into balls.
For coating: Place flour in a wide dish, eggs in a wide dish, and breadcrumbs in a wide dish.
Dip each kibbeh ball in flour to coat lightly, then in egg, then in breadcrumbs.
Place the coated kibbeh balls in the refrigerator for at least one hour.
Heat corn oil in a deep frying pan and fry the kibbeh balls until golden brown.
Serve.
