Armenian Bulgur And Potato Balls

1. 1

   Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.

2. 2

   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.

3. 3

   Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.

4. 4

   Place onion and oil in a skillet and saute until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.

5. 5

   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.

6. 6

   Repeat with remaining paste and filling.

7. 7

   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.

8. 8

   Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.