Potato Kibbeh

Name: 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; 1 tablespoon fresh coriander, chopped; 2 tablespoons lamb stock

20 ingredients

12 steps

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
1 tablespoon fresh coriander, chopped
2 tablespoons lamb stock

Directions

1

In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
2

mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
3

Season to taste with salt and pepper.
4

For the stuffing fry the lamb in a little oil for about 5 minutes.
5

Then add the onion and fry for another 3-4 minutes.
6

Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
7

Set aside to cool a little.
8

Divide into 8 portions and form into a ball.
9

Also divide the potato mixture into 8 portions, roll in a ball and press flat.
10

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.
11

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.
12

Drain well on a kitchen towel, best served straight away.