Potato Kibbeh Recipe

Name: Potato Kibbeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
2
mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
3
Season to taste with salt and pepper.
4
For the stuffing fry the lamb in a little oil for about 5 minutes.
5
Then add the onion and fry for another 3-4 minutes.
6
Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
7
Set aside to cool a little.
8
Divide into 8 portions and form into a ball.
9
Also divide the potato mixture into 8 portions, roll in a ball and press flat.
10
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.
11
Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375u00b0F.
12
Drain well on a kitchen towel, best served straight away.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Potato Coating, 175 g bulgur wheat, 350 g floury mealy potatoes, mashed smoothly, 2 small eggs, and more.

Yes, Potato Kibbeh falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Kibbeh

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