Potato and Burgul Kibbeh Balls

Ingredients for kibbeh balls:

400gr medium size potatoes
2 ½ cups fine burgul
½ cup boiling water
1 small onion, finely chopped
1 tsp salt
½ tsp white pepper
¼ tsp ground cinnamon
¼ cumin powder
¼ tsp chili flakes
½ cup cold water

Ingredients for meat stuffing:

200gr minced beef
3 large onions, finely chopped
1 tsp salt ( or to taste)
¼ cup vegetable oil
1 tsp sumac
½ tsp white pepper
½ tsp ground cinnamon
¾ cups chopped walnuts
½ chili flakes, optional
Vegetable oil for frying

Directions:
Mix burgul with boiling water set aside
Place onions, pepper, cinnamon, cumin,chili flakes in a food processoer and blend. Add this to the burgul mix , and mix well then set aside for 1 hour.
Wash and place potatoes in a pot and cover with water. Bring to a boil and cook till potatoes are cooked, about 30 minutes. Once cooked drain and cool.
Peel the potatoes and mash with a potato masher. Set aside.
After 1 hour knead the burgul mixture while slowly adding ½ cup cold water. Knead for at least 15 minutes.
Add the mashed potatoes and salt to the burgul and knead until well combined.

Prepare the stuffing:

1. Heat vegetable oil in a skillet over medium heat and add minced beef and saute for 5-7 minutes.
2. Add the onions and cook an additional 5-7 minutes
3. add the salt, pepper, sumac, cinnamon and chili flakes if using. Mix well and then add the chopped walnuts.

Making the Kibbeh balls:

Once the filling has cooled down, start working the potato burgul dough.
With damp hands start shaping Kibbeh by dividing the mixture into egg size balls.

Make holes in the kibbeh balls with your finger, and fill them with the meat mixture being careful not to tear them , close the top of the hole to protect filling from falling out .

1. 
   Shape them into a torpedo shape and arrange them in a big tray.Cover with plastic wrap and freeze them for at least 40 minutes.
2. 
   Deep fry kibeh (no more than 4 at a time so the heat doesn’t decrease) in oil until golden brown. About 10 minutes. Enjoy 🙂