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1
If preparing the potato-spinach filling, rinse unwashed leaves thoroughly in cold water to get out all of the dirt (you may want to rinse 2 to 3 times).
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2
Dry well in a salad spinner or use paper towels to squeeze out excess water.
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3
Chop finely, discarding the stems.
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4
Set aside.
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5
If preparing the beef or turkey filling, heat 2 (for the beef filling) or 3 (for the turkey filling) tablespoons of the oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes.
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6
Add the ground beef or turkey and stir constantly with a fork until the meat loses its red or pink color, about 10 minutes.
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7
Cover and cook for 5 additional minutes.
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8
Add the spices, salt, pepper, and water (for the turkey filling) and mix well.
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9
Continue to cook over medium heat for 15 to 20 minutes, mashing with a fork.
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10
Remove from the heat.
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11
If using pine nuts, heat the remaining 1 tablespoon oil in a small skillet over medium heat.
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12
Add the pine nuts and brown, shaking the skillet a few times, 1 1/2 to 2 minutes.
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13
Remove when just beginning to turn brown (be careful not to burn, as they will cook quickly).
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14
Add the pine nuts or pomegranate seeds to the meat mixture and mix gently.
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15
Set aside.
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16
If preparing the potato-spinach filling, peel the potatoes (theyre easier to peel if you dont wash them).
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17
Bring a large pot of water to a boil.
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18
Add the peeled potatoes and continue to boil until very soft, 35 to 40 minutes (test with a fork after 30 minutes).
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19
Drain well.
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20
Place the boiled potatoes and 2 tablespoons of the oil in a large bowl and press with a large masher or fork into soft and smooth mashed potatoes.
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21
Set aside.
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22
Heat the remaining oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes.
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23
Add the spinach, one handful at a time, and toss to coat with the onions and oil.
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24
When all of spinach has been added and mixed, cover and let steam over low heat until the spinach is cooked down and wet in texture, about 10 minutes.
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25
Add the coriander, salt, and pepper and mix again.
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26
Remove from the heat and transfer to the bowl with the mashed potatoes.
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27
Mix well with a wooden spoon.
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28
Set aside.
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29
Prepare the bulgur dough.
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30
Place the bulgur in a large fine-mesh strainer and rinse under cold running water.
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31
Place the rinsed bulgur in a large bowl.
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32
Add the flour, oil, salt, cumin, and paprika and mix well by squeezing the mixture with your hands to distribute the spices evenly.
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33
Add the water and knead the bulgur by hand to form a dough-like consistency.
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34
Shape the kibbeh.
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35
Keep a dish of cold water at hand as you work.
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36
Wet your palm and place a small amount of the dough, about the size of a golf ball, in it.
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37
Roll it into the shape of a 3-inch-long torpedo or sausage.
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38
Holding the dough in one hand, make an indentation (with the index finger of your opposite hand) in one end of the torpedo to create a tube, open on only one end.
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39
Remember to keep your palm and fingers moist with cold water as you work, diligently smoothing out any cracks or holes that occur along the way.
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40
Stuff each shell with 1 to 2 teaspoons of the filling of your choice.
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41
Gently seal the open end of the torpedo by pinching it closed.
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42
Set on a large platter or baking sheet and continue to shape and fill all the torpedoes in the same fashion.
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43
(May be frozen at this point between layers of wax paper in a tightly sealed plastic container.
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44
When ready to serve, deep-fry without defrosting.
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45
Will keep in the freezer for up to 6 weeks.)
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46
In a small saucepan, heat 1 to 2 cups of oil (there should be enough oil to completely submerge a torpedo) over high heat until very hot, about 3 minutes.
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47
Deep-fry 2 to 3 torpedoes at a time until they are brown and crisp, but not black.
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48
Use a spoon to gently turn each one so that the shell fries evenly.
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49
Using a slotted spoon, transfer each fried torpedo to a plate covered with 2 sheets of paper towels to absorb the excess oil.
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50
Repeat with the remaining torpedoes
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51
Serve the torpedoes immediately or hold in a warm oven until theyre all done.
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52
Serve on a platter with lemon wedges.
