Potato Kibbeh

By JimMac

Ingredients

• 6 oz/175 g bulgur wheat
• 2 cups diced mealy potatoes
• 2 medium eggs
• 2 tbsp butter, melted
• pinch of ground cumin
• pinch of ground coriander
• pinch of grated nutmeg
• salt and pepper
• vegetable oil, for deep-frying
• parsley sprigs to garnish salad
• 6 oz/175 g ground lamb or beef
• 1 small onion, chopped
• 1 tbsp pine nuts
• 1 oz/25 g dried apricots, chopped
• pinch of grated nutmeg
• pinch of ground cinnamon
• 1 tbsp chopped fresh cilantro
• 2 tbsp lamb or beef stock

Preparation

Step 1

Put the bulgur wheat in a bowl I and cover with boiling water. Soak for 30 minutes, until the water has been absorbed and the bulgur wheat has swollen.

Meanwhile, cook the diced potatoes in a pan of boiling water for 10 minutes, or until cooked through. Drain and mash until smooth.

Add the bulgur wheat to the mashed potato with the eggs, the melted butter, the ground cumin, and coriander, and the grated nutmeg. Mix well and season with salt and pepper.

To make the stuffing, dry-fry the lamb/beef for 5 minutes. Add the onion and cook for 2-3 minutes more. Add the remaining stuffing ingredients and cook for 5 minutes, until the stock has been absorbed. Let the mixture cool slightly, then divide into 8 portions. Roll each portion into a ball.

Divide the potato mixture into 8 portions and flatten each into a circle. Place a portion of stuffing in the center of each circle. Shape the coating around the stuffing to encase it completely.

In a large pan or deep-fat fryer, heat the oil to 350-375°F/ 180-190°C or until a cube of bread browns in 30 seconds, and cook the kibbeh, in batches if necessary, for 5-7 minutes until golden brown. Drain well on paper towels, garnish, and serve the potato kibbeh with salad.