A torpedo-shaped fried croquette made of Bulgur and mashed Potatoes, stuffed with sautéed onion and minced beef or lamb.
- 2 medium size potatoes
- 1 cup fine Bulgur
- 2 cups water
- 1/4 cup flour
- 1 egg
- 1/2 tsp kibbeh spices
- Salt and white pepper to taste
- Oil for deep frying
For the filling:
- 2 tbs vegetable oil
- 1 medium size onion diced
- 1 lbs ground beef or lamb
- 1/4 cup toasted pine nuts ( optional )
- 1/2 cup raisins ( optional )
- 1/8 tsp turmeric
- 1/2 tsp allspice
- 1/4 tsp cinnamon
- Salt and pepper to taste
- Wash potatoes.
- In a medium size pot, boil potatoes with skin on for 30 minutes until soft out side and firm inside.
- In a bowl add bulgur and two cups water and set aside
- Meanwhile sauté onion in the 2 tbs of oil until translucent.
- Add meat and brown until all liquid absorbed.
- Add spices and mix well.
- In a colander add the meat mixture and let drain all excess oil.
- When potatoes are done, drain water and set aside to let cool down.
- Peel off potatoes skin.
- Use potato masher or the meat grinder to mash potatoes.
- Drain water from bulgur and try to squeeze bulgur with your hands to get rid of excess water.
- In a big bowl add mashed potatoes, bulgur, flour, egg and spices. and mix to combine.
- Start shaping Kibe by dividing the mixture into egg size balls.
- Have a small dish of a mixture of 1 tsp cornstarch and 4 tbs of cold water near by, to help you shaping the kibe, ( by wetting your fingers during shaping to prevent sticking )
- Core balls with your fingers and fill them with the meat mixture.
- Shape them into a torpedo shape and arrange them in a big tray.Cover with plastic wrap and freeze them for 2 hours.
- Deep fry kibeh in oil until golden brown.
Enjoy the Kibbeh with a squeeze of lemon juice and a side salad.