Potato Kibbi Balls

Name: Potato Kibbi Balls (Kibbi Kebab Batata (kib-bee kib-bab ba-ta-ta))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: 1 tablespoon dibs ruman; ½ cup coarsely chopped walnuts; 3 cups lightly packed sliced yellow onion (¼ inch); 2 tablespoons extra-virgin olive oil; 3 cups canola oil (for frying); 4 teaspoons sumak; ¾ teaspoon ground cumin; ¼ teaspoon coarsely ground black pepper; ¾ teaspoon salt; ⅓ cup all-purpose flour; 1¼ teaspoons salt; 1¼ cups diced yellow onion (½ inch); 1½ cup bulgur #1 (fine); ¼ teaspoon ground cinnamon; 1 teaspoon ground cumin; ½ teaspoon coarsely ground black pepper; ½ teaspoon ground allspice; Bulgur #1 (fine), dibs ruman, and sumak, found at specialty markets or online.; 1 pound peeled russet potato (dice into 1-inch cubes); Bulgur #1 (fine), dibs ruman, and sumak, found at specialty markets or online.; Bulgur #1 (fine), dibs ruman, and sumak, found at specialty markets or online.

Kibbi Kebab Batata (kib-bee kib-bab ba-ta-ta)

Preparation info

About
2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Ingredients

Specialty Ingredients

Bulgur #1 (fine), dibs ruman, and sumak, found at specialty markets or online.

Asia
Lebanon
Starter
Spicy
Mediterranean
Vegan

Method

Prepare Ahead

The Potato Kibbi Balls can be frozen raw for several weeks. Freeze uncovered on a plastic-lined baking sheet, then store in an airtight container. Fry as directed without thawing.