AuthorbaidooneDelicious and nutritious vegetarian kibbeh recipe. This version of fried potato kibbeh is an easy, and tasty entrée you’ll want to make again and again.
Heat olive oil in a saucepan, add onions and salt, and stir until the onions are wilted.
Add sumac and stir for two minutes.
In a bowl mix bulgur with salt, dry coriander and ground cumin, then mince the mixture with an electric meat mincer.
Also, mince the potatoes with the electric meat mincer, then knead the potatoes with the bulgur until they mix well.
Dampen your hands with water. Take about 1 tbsp of kibbeh dough and shape into egg-sized ball. Use your index finger to poke a hole in the middle of the ball, and gradually hallow the ball out to make a larger hole for the filling.
Add about 1 tsp of the filling (or more if you have room!) and then seal the dough on top and, using both hands, shape it into a football shape. Repeat the process until the dough is finished.
In a large saucepan, heat vegetable oil over medium heat (enough oil should be heated to cover the kibbeh).
Carefully add the kibbeh to the oil in batches being carefully not to crowd them, until the kibbeh shells are golden brown and crunchy. Drain on paper towels and serve.
Ingredients
Directions
Heat olive oil in a saucepan, add onions and salt, and stir until the onions are wilted.
Add sumac and stir for two minutes.
In a bowl mix bulgur with salt, dry coriander and ground cumin, then mince the mixture with an electric meat mincer.
Also, mince the potatoes with the electric meat mincer, then knead the potatoes with the bulgur until they mix well.
Dampen your hands with water. Take about 1 tbsp of kibbeh dough and shape into egg-sized ball. Use your index finger to poke a hole in the middle of the ball, and gradually hallow the ball out to make a larger hole for the filling.
Add about 1 tsp of the filling (or more if you have room!) and then seal the dough on top and, using both hands, shape it into a football shape. Repeat the process until the dough is finished.
In a large saucepan, heat vegetable oil over medium heat (enough oil should be heated to cover the kibbeh).
Carefully add the kibbeh to the oil in batches being carefully not to crowd them, until the kibbeh shells are golden brown and crunchy. Drain on paper towels and serve.