Potato and burghul kibbi recipe

Recipe for potato and burghul kibbi in our easy arab recipes collection.

Recipe ingredients

• 3 cups smooth burghul
• 2 medium potatoes
• A dash of ground coriander
• A dash of ground cumin
• A bunch of fresh coriander, finely chopped
• 1 teaspoon salt
• 16 ounces onion, peeled and sliced
• 1 tablespoon pomegranate thickened juice
• A dash of ground turmeric
• 1/2 cup vegetable oil

How to make potato and burghul kibbi

• Boil potatoes until cooked.
• Peel and process using a manual processor.
• Soak burghul for 10 minutes.
• Wash and drain well.
• Knead burghul with potatoes, salt, and half the quantity of spices (except turmeric) into a smooth dough.
• Fry onion rings, salt and remaining spices in some oil.
• Stir in turmeric and pomegranate juice on moderate heat until soft.
• Divide potato dough into egg sized balls.
• Smooth balls with wet palms.
• Make a hole in the middle with your forefinger.
• Work finger round in the hole until you have a shell of even thickness.
• Fry in hot oil until golden.
• Place on absorbent paper.
• When cool, fill with onion filling.
• Serve with vegetable salad.
• You can spread potato and burghul dough onto a baking tray like baked meat kibbi.

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• Potato stew
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• Palestinian msakhan chicken
• Plum stew
• Pomegranate juice
• Raw kibbi
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• Orange lentils puree
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• Potato with coriander
• Parsley salad
• Purslane and cucumber salad
• Prawns and rice

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