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

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
Vegan
Spicy
Mediterranean

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.