Kibbeh is a traditional Lebanese snack shaped like a football and made with bulgur wheat and deep fried. Bulgur wheat is a variety of dry cracked wheat often used in European, Middle Eastern, and Indian cuisine. These potato and bulgur wheat fritters feature fresh parsley for additional flavor. Allow yourself time to refrigerate the mixture before shaping and frying. Serve with a yogurt dip for a tasty Lebanese inspired appetizer.
- 800 grams potatoes (peeled and diced)
- 150 grams bulgur wheat
- 1 onion (peeled and quartered)
- 1 bunch parsley (or coriander)
- 100 grams flour
- ground black pepper
- olive oil
- Place the bulgur wheat in a bowl and cover with cold water. Set aside.
- Boil the potatoes in a saucepan of boiling, salted water until soft.
- Mash with a fork while still warm. Set aside.
- Place the onion, parsley, and 2 tablespoon of bulgur wheat into a food processor and blend until smooth.
- Drain the rest of the bulgur wheat and place in a bowl with the mashed potatoes, parsley and onion mix, flour, and season with salt and black pepper.
- Mix all the ingredients together by hand and leave to rest in the refrigerator for 1 hour.
- Shape into small balls 3 centimeter wide and gently press down to flatten.
- Heat up enough oil in a frying pan to cover the fritters and fry in batches, turning until both sides are golden and crispy.
- Serve with a yogurt dip or raita.
|Calories420Calories from Fat50|
|% DAILY VALUE|
|Calories from Fat50|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.