Kibbeh arnabeet (potato kibbeh)

Instructions

1. Cook the peeled potatoes in boiling water for 20 minutes, then mash them into a smooth purée.
2. Soak the bulgur in cold water for 15 minutes, then drain it and squeeze it well.
3. For the filling, sauté the sliced onion in olive oil, add the meat and spices, then the pine nuts, and cook for 8 minutes while crumbling the meat.
4. Mix the mashed potatoes with the drained bulgur, salt and pepper until you get a smooth dough.
5. Shape the dough into balls, hollow out a small well and fill it with the filling, then close them up and flatten them slightly.
6. Heat the frying oil to 175 °C and drop the kibbehs in for 5 to 6 minutes until golden brown.
7. Drain them on kitchen paper and serve hot.