Armenian Bulgur and Potato Balls
- Ready In:
- 1hr 3mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 lbs potatoes (about 6 medium)
- 3⁄4 cup fine bulgur
- 3⁄4 cup flour
- salt
- black pepper
- oil (for deep frying)
-
For the Filling
- 2 medium onions, chopped fine
- 1 tablespoon olive oil
- 1⁄4 teaspoon ground allspice
- 1⁄4 cup pine nuts
- 1⁄4 cup currants
- 1⁄3 cup tahini
- salt
- black pepper
directions
- Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
- Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
- Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
- Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
- Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
- Repeat with remaining paste and filling.
- Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
- Serve hot or warm.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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