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
- 1/2 kg, 16 oz, onion, peeled and sliced
- 1 tablespoon pomegranate thickened juice
- A dash of ground turmeric
- 1/2 cup vegetable oil
Recipe method
- 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.
Other arab recipes:
Potato and burghul kibbi recipe
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