Bulgur and Potato Kibbeh ( كبة البطاطس )

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A torpedo-shaped fried croquette made of Bulgur and mashed Potatoes, stuffed with sautéed onion and minced beef or lamb.

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Ingredients :

  • 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

Method :

  1. Wash potatoes.
  2. In a medium size pot, boil potatoes with skin on for 30 minutes until soft out side and firm inside.
  3. In a bowl add bulgur and two cups water and set aside
  4. Meanwhile sauté onion in the 2 tbs of oil until translucent.
  5. Add meat and brown until all liquid absorbed.
  6. Add spices and mix well.
  7. In a colander add the meat mixture and let drain all excess oil.
  8. When potatoes are done, drain water and set aside to let cool down.
  9. Peel off potatoes skin.
  10. Use potato masher or the meat grinder to mash potatoes.
  11. Drain water from bulgur and try to squeeze bulgur with your hands to get rid of excess water.
  12. In a big bowl add mashed potatoes, bulgur, flour, egg and spices. and mix to combine.
  13. Start shaping Kibe by dividing the mixture into egg size balls.
  14. 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 )
  15. Core balls with your fingers and fill them with the meat mixture.
  16. Shape them into a torpedo shape and arrange them in a big tray.Cover with plastic wrap and freeze them for 2 hours.
  17. Deep fry kibeh in oil until golden brown.

Enjoy the Kibbeh with a squeeze of lemon juice and a side salad.

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