Fried Potato Kubbah Recipe

The Shell

2 lbs russet potatoes, washed and scrubbed

1 Tbsp extra virgin olive oil

Salt and pepper, to taste

1 cup breadcrumbs

1 egg, beaten with a little water

1/2 cup oil, for frying

Carrot sticks, for frying

The Filling

1 Tbsp extra virgin olive oil

1 medium onion, finely chopped

1 tsp paprika

1 tsp cinnamon

1 tsp allspice

1/2 tsp cumin

1/2 tsp cardamom

1 pound ground beef

Salt and pepper, to taste

1/4 cup Italian parsley, finely chopped

1/4 cup pine nuts

In a saucepan filled with cold water, boil the potatoes over medium heat until fork tender. When potatoes are cool enough to handle, remove the peel. Place in a medium bowl and add the olive oil, salt and pepper, then mash the potatoes until the mixture is a stiff consistency.

In a large frying pan, warm the oil over medium heat. Add the onions, and sauté until golden brown. Sprinkle in the paprika, cinnamon, allspice, cumin and cardamom.

Lower heat and add the meat, salt and pepper. Use a wooden spoon to break the meat into small pieces and sauté until cooked. Remove from heat and place in a bowl. Mix in the parsley and pine nuts, then set aside.

Prepare a baking sheet with parchment paper. With wet hands, take a tennis ball-sized portion of the mashed potato and roll it into a ball. Flatten the ball into the palm of the hand.

Place a tablespoon of meat filling in the center, then bring the sides up over the stuffing and seal.

Roll into an oval shape and dip in the egg wash. Coat the kubbah with the breadcrumbs and lightly flatten.

Arrange all the kubbah on the baking sheet. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.

Pour a little oil into a large frying pan and warm over medium high heat, then add the carrots. When the oil begins to sizzle, add a few kubbah and fry until golden on both sides.

Place on plate lined with butcher paper or paper towel.

Serve hot.

Note:

Store kubbah in an airtight container in the refrigerator, for up to 5 days