الكبة المقلية

Boil the potatoes and then mash them well

We place the bulgur in a tray and pour hot water over it, then stir.

We cover the bulgur and let it rest for an hour until it absorbs the water and softens.

We sauté the minced meat in a pan over high heat until all the moisture evaporates.

We add salt, black pepper, red pepper, and cumin to the meat and stir.

We add the grated onion to the meat and stir until the filling is fully cooked.

We remove the pan from the heat, let the meat cool, then mix it with the crushed walnuts.

After the bulgur has softened, we add the same spices used in the filling, along with the grated onion, mashed potato, and starch.

We knead the mixture well until we get a soft and smooth dough.

We divide the dough into small balls and cover them to prevent drying.

We shape the kibbeh using cold water to ease the process, and fill each with the meat mixture.

We seal the kibbeh well and shape it into either oval or round forms as preferred.

We heat plenty of oil in a deep pan over high heat.

We add the kibbeh to the hot oil and avoid flipping them immediately—wait until the bottom is golden.

We gently flip the kibbeh to brown them evenly on all sides.

We remove them from the oil and place on paper towels to drain excess oil, then serve hot