Potato Kubbeh

Crisp and golden kubbeh with soft potato dough and spiced meat filling

preptime1.5 hrs
cooktime2.5 hrs
servings25 kubbeh
Ingredients

Ingredients:

filling

  • 1.2 kg beef (shoulder or short rib), cut into small cubes

  • 2.5 large onions, chopped

  • ½ cup boiling water

  • 2½ heaping tsp cumin

  • 1½ heaping tsp baharat

  • 1½ tsp black pepper

  • 1 tsp salt

  • 50g pine nuts

dough

  • 2 kg potatoes, boiled with skins on

  • 1 cup potato starch

  • 2 eggs

  • Salt and black pepper, to taste

for frying

  • 2 eggs, beaten (for coating)

  • Oil, for deep frying

Preparation

Preparation:

filling

  1. In a large pot, sauté the chopped onions until golden

  2. Add the meat cubes and sear until well browned on all sides

  3. Add cumin, baharat, pepper, and salt, then pour in the boiling water (just enough to moisten—not to cover)

  4. Lower the heat, cover, and simmer for 1–1.5 hours until the meat is tender

  5. Toast the pine nuts separately in a dry pan until lightly charred and mix into the meat filling

dough

  1. After the potatoes have cooled completely, peel and grate them using the coarse side of a grater

  2. Add potato starch, salt, and pepper. Mix until a smooth dough forms

shaping

  1. Take a small ball of dough and flatten it on your palm

  2. Add 1 tbsp of filling and carefully close the dough around it

  3. Patch any open spots with extra dough to prevent splitting during frying

  4. Smooth into a ball and press gently into an oval or disk shape

frying

  1. Dip each kubbeh in beaten egg

  2. Deep-fry in hot oil until golden brown on both sides

  3. Remove and place on paper towels to absorb excess oil

Notes

Notes:

  • For easier cutting, freeze the meat slightly before dicing

  • Make sure the potato mixture is fully cooled before adding eggs or starch

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