Potato Kibbeh Without Meat
Meatless kibbeh made with bulgur and potato, flavored with herbs and spices for a soft, savory result.
A meatless kibbeh made with bulgur and potato, shaped and seasoned with herbs and spices for a soft, savory result.
Like a bulgur and potato patty.
Bulgur needs soaking before mixing. The mixture should hold together when shaped, so add liquid and starch carefully.
Ingredients
- half a kilo (3 cups) fine bulgur
- half a kilo boiled potatoes
- 1 small onion
- 2 tablespoons starch
- 1 teaspoon black pepper
- 1 teaspoon marjoram
- 1 tablespoon salt
- half a teaspoon cumin
- optional lemon zest
- as desired kibbeh filling, as desired
- 3 cups (600 ml) hot water
- a little walnuts
- a few pine nuts
- a little ice water / cold water
Instructions
- In a large bowl, soak the fine bulgur in hot water, then cover and leave for about half an hour to three-quarters of an hour, until it absorbs the water.
- Using a fine grater, grate the small onion, then set it aside.
- In a pot or suitable bowl, boil the potatoes in advance until completely tender, then mash them while warm.
- In the mixing bowl, combine the soaked bulgur with the grated onion and mashed potatoes.
- In the same mixing bowl, add the starch, salt, black pepper, marjoram, cumin, and optional lemon zest.
- In the same mixing bowl, gradually add the water while kneading until a cohesive, smooth kibbeh dough forms.
- In a small bowl, prepare the filling as desired; the chef mentioned a meat-and-onion filling with walnuts and pine nuts, if available.
- On the work surface, shape the dough into thin discs, moistening your hands with water as needed.
- On the work surface, place the filling inside each disc, then seal the disc tightly around it.
- In a deep frying pan, heat the oil well, then fry the kibbeh discs in small batches until golden.
- After frying, remove the discs from the pan and serve hot.