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How to prepare potato kubba

Written By Mehdi Oussama Sahim on Thursday, January 23, 2020 | January 23, 2020


Potato kubba:

The potato kubba is one of the well-known Turkish dishes that spread in the Arab world and has become very popular. The potato kubba is presented in several fried or grilled forms in Chinese. It also differs from the shami kibbeh that the kebbeh is made from bulgur and meat and then stuffed with meat and in some areas they stuff it with potatoes. As for the potato kebbe, it consists of boiled potatoes and stuffed with minced meat. Below we show an easy and fast way to prepare potato kubba at home.

 How to prepare potato kubba:

 The ingredients:

 Kibbeh ingredients:

  1. A cup and a half of washed white bulgur, soaked for an hour and filtered well.
  2. Two large boiled potatoes, peeled and cold.
  3. Half a cup of flour.
  4. Half a cup of finely chopped parsley.
  5. A teaspoon of cumin.
  6. Teaspoon black pepper.
  7. Small spoon of salt.
  8. A cup of rusk or ground cakes, to cover.
  9. Two cups of vegetable oil for frying. Filling ingredients: 500 g minced meat.
  10. Onion, finely chopped.
  11. Thirty grams of reddish pine nuts.
  12. Fifty grams of cracked reddish red camel.
  13. Teaspoon of red pepper cone.
  14. A teaspoon of soft cinnamon.
  15. A teaspoon of cumin.
  16. A teaspoon of black pepper.
  17. Small spoon of salt.
  18. Two tablespoons of vegetable oil for frying.

 How to prepare:

  • We grind the bulgur after filtering it well into the meat grinder.
  • Mash the boiled potatoes, keeping in mind that the potatoes are cold.
  • Knead the bulgur, with the potatoes and chopped parsley together, then crush the mixture in the meat grinder again, and add the salt, black pepper, flour, and cumin, knead the mixture well until we get a homogeneous mixture, then leave the mixture to rest in the refrigerator for twenty minutes.
  • Red pine nuts together until golden and put them aside, in the same amount that we roasted pine nuts and on the same oil, put the meat and stir until the meat water evaporates, and add the onions to continue stirring.
  • Add the salt, black pepper, cinnamon and cumin, when the meat is tender, stir for five minutes and then remove it from the heat, add the pine nuts, nuts, and a teaspoon of ground red pepper and leave it until it cools completely. We form the kibbeh in the form of kibbeh kernels, moistening our hands with cold water from time to time so that the dough does not stick to our hands, put an amount of filling inside the kibbeh kernels and close them, and shape them with the palm of the hand, and the kibbeh shell should not be too thin.
  • Turn the kibbeh in a rusk until it is covered with a thin layer, after finishing the filling process.
  •  We protect the frying oil in a deep frying pan, over a high heat, then fry the kibbeh grains, and keep them in the oil until golden in color.
  • Half the kibbeh of oil well when browned, and served hot in a dish furnished with parsley and garnished with lemon slices.
  • It can be served with tabbouleh, milk pot, or with chicken.


About Mehdi Oussama Sahim