Best Potato Kibbeh Recipes

POTATO KIBBEH

Steps:

• 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.

MASHED POTATO KIBBEH NAYEH RECIPE BY TASTY

Steps:

• Put the potato in the microwave until cooked (or it can be cooked by boiling it in water.)
• Wash the bulgur.
• Cut the tomato and onion in very small pieces.
• Add bulgur, tomato, and onion in a bowl and keep it for 10 minutes.
• Meanwhile, peel the hot potato, mash with a fork or a potato masher.
• Add all together and season with cumin, salt, and paprika.
• Knead together well. Let it cool.
• Flatten onto a serving plate and serve drizzled with the olive oil and walnuts.
• Enjoy!