Fried Kibbeh (No Machine)

Knead the fine bulgur with the hot water and a little extra water, then leave to soften.

Add the boiled potatoes, mixed spice, paprika, salt and starch and knead to a smooth dough.

For the filling, saute the onion (and optional lamb fat) in oil, then add the minced meat and cook with black pepper and salt.

Shape the dough into shells by hand, fill with the meat and seal into ovals.

Fry the kibbeh in hot oil until golden and crisp, then drain and serve.