Saada’s ‘No Meat’ Kibbeh

Burghul & Potatoes

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 4 medium potatoes, peeled, cubed & cooked
  • 300 g fine burghul
  • 250


  • cook the potatoes in boiling, salted water for 10 minutes until really soft, drain & mash, once mashed press through a sieve, so the potato is very fine, then set aside
  • place the burghul on a large tray with the cold water by the side, add 100 mls of the cold water