Potato Kibbeh - cooking recipe

Ingredients

Potato Coating
175 g bulgur wheat
350 g floury mealy potatoes, mashed smoothly
2 small eggs
2 tablespoons butter, melted
1 pinch ground cumin
1 pinch ground coriander
1 pinch of grated nutmeg
salt, to taste
pepper, to taste
oil (for deep frying)
Stuffing
175 g ground lamb
1 small onion, chopped
1 tablespoon pine nuts
25 g dried apricots, chopped
1 pinch of grated nutmeg
1 pinch ground cinnamon
1 tablespoon fresh coriander, chopped
2 tablespoons lamb stock

Preparation

In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
Season to taste with salt and pepper.
For the stuffing fry the lamb in a little oil for about 5 minutes.
Then add the onion and fry for another 3-4 minutes.
Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
Set aside to cool a little.
Divide into 8 portions and form into a ball.
Also divide the potato mixture into 8 portions, roll in a ball and press flat.
Place a ball of stuffing into the centre of each round of potato and cover it, by shaping the coating around the filling to surround it fully.
Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375\u00b0F.
Drain well on a kitchen towel, best served straight away.