Potato and Bulgur Kibbeh – Recipe and Preparation

Potato and Bulgur Kibbeh – Recipe and Preparation

Potato and bulgur kibbeh is a type of appetizer that can be served at gatherings alongside main dishes. It is known for its delicious taste and lightness, making it a favorite for both adults and children. This dish is easy to prepare and does not require much time or effort.

Main Ingredients for Potato and Bulgur Kibbeh:

Spice Mixture

• 2 teaspoons of mixed spices
• ½ teaspoon of turmeric
• 1 teaspoon of paprika
• 1 teaspoon of salt
• ½ teaspoon of ground black pepper

Filling

• 1 tablespoon of sunflower oil
• 250 grams of finely minced meat
• 1 large onion, finely chopped
• 2 cloves of garlic, minced

Kibbeh Mixture

• 1 cup of fine bulgur
• 3 large potatoes
• ¾ cup of fine semolina
• 1 tablespoon of cornstarch
• 1 tablespoon of olive oil

Frying

• Sufficient sunflower oil

Preparation Method:

1. Prepare the Spice Mixture: In a wide bowl, combine the mixed spices, turmeric, paprika, and black pepper. Mix them well using a regular spoon and set aside for later use.

2. Prepare the Filling: In a medium pot, heat the sunflower oil over medium heat. Add the minced meat and stir for a few minutes until it is cooked and the moisture evaporates completely. Then, add the finely chopped onion and minced garlic, stirring continuously. Next, add half of the spice mixture prepared earlier and cook for a few minutes. Remove from heat and let the filling cool completely.

3. Prepare the Bulgur: In a wide bowl, rinse the bulgur well, then cover it with hot water and let it soak for 30 minutes until it absorbs the water and becomes white.

4. Cook the Potatoes: In a large pot, add the potatoes and cover them with lukewarm water. Cook over medium heat for about 30 minutes until they are soft. Remove from the pot, peel them, and mash them with a fork until smooth. Set aside to cool.

5. Mix the Kibbeh Ingredients: In a large bowl, combine the mashed potatoes with the soaked bulgur, semolina, cornstarch, olive oil, and the remaining spice mixture. Mix with your fingertips until you achieve a smooth and homogeneous kibbeh mixture. Let it rest for 15 minutes.

6. Shape the Kibbeh: Take a small piece of the kibbeh mixture and shape it into a ball. Hollow it out to fill with an appropriate amount of the filling, then close it back into a ball shape.

7. Fry the Kibbeh: Heat a large, thick-bottomed pan with sufficient sunflower oil over medium heat. Once the oil is hot, carefully drop in the kibbeh balls, stirring gently to ensure they brown evenly on all sides.

8. Drain and Serve: Remove the kibbeh from the pan and place them on paper towels to absorb excess oil.

Final Touch

We hope you enjoy this delicious recipe for potato and bulgur kibbeh!