Saudi Fried Kubbeh (Potato-based)

Ingredients

• 2 lbs Russet potatoes, peeled and boiled
• 1 lb Ground beef or lamb
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Fresh parsley, chopped
• 1/2 teaspoon Allspice
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cups Sunflower oil, for frying

Instructions

1. 1Place the 2 lbs Russet potatoes in a large pot and cover with water. Boil until they are very soft, about 15-20 minutes. Drain the potatoes well and mash them thoroughly while they are still hot until smooth. Let the mashed potatoes cool completely to room temperature; this is important to prevent the kubbeh from breaking during shaping and frying.
2. 2While the potatoes are cooling, place a 10-inch skillet over medium heat. Add the 1 lb ground beef or lamb to the skillet and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat from the skillet.
3. 3Add the 1 medium onion, finely chopped, and the 2 cloves garlic, minced, to the skillet with the browned meat. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Stir in the 1/4 cup fresh parsley, chopped, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant. Remove the skillet from the heat and let the meat mixture cool completely to room temperature.
5. 5Once both the mashed potatoes and the meat mixture are completely cool, take about 2 tablespoons of the mashed potatoes into your palm. Flatten the potato mixture into a thin oval shape in your hand. Place about 1 tablespoon of the cooled meat filling in the center of the potato oval.
6. 6Carefully fold the edges of the mashed potato around the meat filling, pressing gently to seal it completely. Shape the dumpling into a smooth, oval kubbeh. Repeat this process with the remaining mashed potatoes and meat filling until all the ingredients are used.
7. 7Pour the 2 cups sunflower oil into a deep, heavy-bottomed skillet or a medium pot, ensuring there is at least 2 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of potato into it; it should sizzle immediately.
8. 8Carefully place 3-4 kubbeh into the hot oil, making sure not to overcrowd the skillet. Fry for about 3-4 minutes per side, until they are golden brown and crispy. Use a slotted spoon to turn them gently. Remove the fried kubbeh from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9Repeat step 8 with the remaining kubbeh, ensuring the oil returns to 350°F (175°C) between batches. Serve the Saudi Fried Kubbeh hot.

Substitutions

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