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Potato Kebbeh Stuffed with President Mozzarella Cheese






For the dough:
• Potatoes - 500g
• Fine bulgur - 2 cups
• Onion, finely chopped - 1
• Salt - 1 tsp
• Black pepper - ¼ tsp
• Cinnamon powder - ¼ tsp
• Cumin powder - ¼ tsp
• Vegetable oil, for frying

For the filling:
• Tomatoes, finely chopped - 2
• Fresh parsley, finely chopped - ½ cup
• President Mozzarella Cheese, shredded - 1 cup


• In a large pot, cover the potatoes with water and cook for about 25-30 minutes. Remove the potatoes from the pot. Peel the potatoes, mash them, and set aside.
• In a large bowl, mix the bulgur with half a cup of boiling water.
• In a food processor, add onion, black pepper, cinnamon, and cumin. Mix well.
• Add this mixture to the soaked bulgur. Mix well and set aside for 1 hour.
• For the filling, mix the tomatoes, parsley and President Mozzarella Cheese in a small bowl until well combined. Set aside.
• Knead the bulgur mixture while gradually adding half a cup of cold water.
• Add the mashed potatoes. Season with salt and mix well.
• Make small balls out of the dough. Make a hole in each ball, stuff with one tablespoon of the filling and seal it. Repeat the process and refrigerate for half an hour.
• Heat the vegetable oil in a pot, over medium heat.
• Fry the kebbeh pieces in batches for 10 minutes or until golden brown. Remove from the pot with a slotted spoon and place on paper towels to drain the excess oil.
• Enjoy a delicious Iftar with your family!

Please note:
• Tsp = Teaspoon and Tbsp = Tablespoon
• 1 cup = 240 ml or 240 g (approx.)