Potato Kibbeh
Ready In: 52 mins
Yields: 8 pasties
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
- 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.
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