Description
Golden, crispy kibbeh balls made with a soft potato shell and a spiced bulgur filling. Perfect for mezze platters, snacks, or party appetizers.
Ingredients
- Potatoes: 4 large, peeled and boiled – The creamy base of the outer shell.
- Fine Bulgur: 1/2 cup, soaked and drained – Adds body and texture to the filling.
- Onion: 1 medium, finely chopped – Brings sweetness and savory depth.
- Fresh Parsley: 1/4 cup, finely chopped – Adds freshness and color.
- All-Purpose Flour: 2 tablespoons – Helps bind the potato mixture.
- Salt: 1 teaspoon – Balances and enhances flavors.
- Black Pepper: 1/2 teaspoon – Adds mild heat.
- Ground Cumin: 1/2 teaspoon – Gives a warm, earthy note.
- Paprika: 1/2 teaspoon – Brings mild smokiness and color.
- Cinnamon: 1/4 teaspoon – A hint of sweet spice that complements the savory.
- Vegetable Oil: For frying – Neutral oil that crisps beautifully.
Instructions
- Preheat Your Equipment: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels.
- Combine Ingredients: Mash boiled potatoes until smooth. Stir in flour, salt, pepper, and half the cumin. In a separate bowl, mix drained bulgur with chopped onion, parsley, remaining spices, and salt.
- Prepare Your Cooking Vessel: With oiled hands, flatten a portion of potato mixture and place filling in the center.
- Assemble the Dish: Fold and shape potato around the filling to form balls. Seal edges well.
- Cook to Perfection: Fry in batches for 3–4 minutes until golden brown. Avoid overcrowding.
- Finishing Touches: Drain on paper towels and sprinkle with salt.
- Serve and Enjoy: Serve warm with garlic yogurt or tahini sauce.
Notes
- Tip: Chill shaped kibbeh balls for 30 minutes before frying for better structure.
- Variation: Add cheese to the filling for a melty surprise.
- Freezing: Freeze shaped balls before frying and cook directly from frozen.