POTATO KIBBEH
I've not tried this myself as I've posted it in response to a recipe request. It's from the What's Cooking - Potato cookbook. Kibbeh is a typical Middle eastern dish with many variations. The total preparation time is an estimate as it wasn't given in the recipe.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 52m
Yield 8 pasties
Number Of Ingredients 18
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.
Nutrition Facts : Calories 171.2, Fat 9.8, SaturatedFat 4.4, Cholesterol 62.7, Sodium 50.7, Carbohydrate 14.8, Fiber 2.4, Sugar 2.5, Protein 6.7
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