Potato Kibbeh
Ingredients
- Potato Coating ⓘ
- 175 g bulgur wheat ⓘ
- 350 g floury mealy potatoes, mashed smoothly ⓘ
- 2 small eggs ⓘ
- 2 tablespoons butter, melted ⓘ
- 1 pinch ground cumin
- 1 pinch ground coriander ⓘ
- 1 pinch of grated nutmeg ⓘ
- salt, to taste ⓘ
- pepper, to taste ⓘ
- oil (for deep frying) ⓘ
- Stuffing
- 175 g ground lamb ⓘ
- 1 small onion, chopped
- 1 tablespoon pine nuts ⓘ
- 25 g dried apricots, chopped ⓘ
- 1 pinch of grated nutmeg ⓘ
- 1 pinch ground cinnamon ⓘ
Instructions
- In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
- mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
- Season to taste with salt and pepper.
- For the stuffing fry the lamb in a little oil for about 5 minutes.
- Then add the onion and fry for another 3-4 minutes.
- Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
- Set aside to cool a little.
- Divide into 8 portions and form into a ball.
- Also divide the potato mixture into 8 portions, roll in a ball and press flat.
- Place a ball of stuffing into the centre of each round of potato and cover it, by shaping the coating around the filling to surround it fully.
- Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375°F.
- Drain well on a kitchen towel, best served straight away.
Nutrition & Diet Analysis (per serving)
1406
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).