Potato Kibbeh

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READY IN: 52mins
YIELD: 8 pasties
UNITS: US

INGREDIENTS

Nutrition
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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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