Potato Kubbah Recipe

The Shell
2 pounds russet potatoes
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Breadcrumbs or matzo meal
1 egg, beaten with a little water
1/2 cup oil, for frying

The Filling
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 tablespoon baharat spice (equal parts cinnamon, clove, allspice, cumin and cardamom)
2 tablespoons golden raisins, finely chopped
1 pound ground beef
Salt and pepper, to taste
1/4 cup Italian parsley, finely chopped
1/4 cup pine nuts

Boil the potatoes until fork tender.
Mash while hot and leave to cool.
Add the olive oil and salt and pepper.
Knead well, until the mixture is a stiff consistency.

In a large frying pan, heat the oil and sauté the chopped onions until soft.
Stir in the baharat and the raisins.
Add the meat, salt and pepper and sauté until the meat is cooked.
Remove from heat and add parsley and pine nuts.
Mix well, then set aside.

Wet hands and take a tennis ball-sized portion of the mashed potato.
Roll it and flatten it 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 a ball, brush with egg and coat with breadcrumbs, then lightly flatten.
Arrange Kubbah on a tray, cover with plastic wrap and place in the refrigerator for at least 30 minutes.
In a large frying pan, heat a little oil and fry the Kubbah until golden on both sides.