Kebat al Batatis Wal Burkul
(Burghul and potato cakes with lamb and apricot filling)
(Serves 6, Cooking time: 1 hour)
4 medium-sized potatoes (~1/2 kgr)
3/4 cup fine burkul (burghul)
1/4 plain flour
1 egg
salt
freshly ground black pepper
Lamb and Apricot Filling:
2 tablespoons oil
1 large onion, finely chopped
500g finely ground lamb (mince)
1/4 cup chopped almonds
1/2 chopped dried apricots
1/2 teaspoon Baharat (Baharat= mixed spices: 1/2 cup black peppercorns, 1/4 cup coriander seeds, 1/4 cup cassia bark, 1/4 cup cloves 1/3 cup cumin seeds, 2 teaspoons of cardammon seeds), 4 whole nutmegs, 1/2 ground paprika)
salt
freshly ground black pepper
1/4 cup water
(Oil for deep frying)
1. Scrub potatoes and boil in their jackets until tender. Drain, remove skins and mash.
2. Place burghul in a bowl and cover with 2 cups cold water. Soak for 15 minutes and drain through a fine sieve, pressing with the back of a spoon to extract moisture.
3. Put potatoes and burghul in a bowl and add flour, egg and salt and pepper to taste. Blend thoroughly to a paste and shape tablespoons of the mixture into balls with moistened hands.
4. To make the filling, heat oil in a frying pan, add onion and fry gently until transparent. Increase heat, add ground lamb and cook over high heat, stirring often, until lamb is crumbly and begins to brown. Reduce heat to low, stir in remaining filling ingredients, seasoning to taste with salt and pepper and adding water last. Cover and simmer for 10 minutes on low heat. Remove from heat and cool a little.
5. Flatten a ball of burghul and potato paste in the palm of your hand and place a generous filling in centre. Close up paste and reshape into a ball, then flatten to a thick cake. Repeat with remaining ingredients.
6. Deep fry 6 at a time in hot oil for 7-8 minutes, turning to brown evenly. Drain on paper towels and serve hot.
:-)) Serve with green salad.
Enjoy!
http://www.amazon.co.uk/Complete-Middle-East-Cook-Cookbooks/dp/1898697361