POTATO KIBBEH

(Makes about 16)

INGREDIENTS: 4 russet potatoes; 2tbsp cornstarch; 2tbsp dried breadcrumbs; 4tsp kosher salt; 2tbsp vegetable oil, plus more for deep-frying; 2 medium onions, finely chopped; 454g ground beef (80% lean); 1½tsp freshly ground black pepper; 150g chopped fresh flat-leaf parsley leaves; 5tsp seven spices; 5tsp ground cumin

METHOD:

1. Peel the potatoes, cut them into quarters, and place them in a large pot. Add water to cover the potatoes by one inch and bring to a boil over medium-high heat. Cook until fork-tender. Drain, then return to the pot. Add the cornstarch, bread crumbs, and one teaspoon of salt. Mash and stirs.

2. Heat two tablespoons of the oil in a large non-stick pan over medium heat. Once the oil is hot, add the onions and cook until soft and beginning to brown, about 10 minutes. Then add the ground beef, the remaining three teaspoons of salt, and the pepper, and cook until the meat is brown and cooked through, another five to 10 minutes.

3. Remove from the heat and let the beef mixture cool. If there’s any excess oil in the pan, drain the beef mixture in a colander to remove the fat, then add the parsley, seven spices, and cumin and stir.

4. Assemble the kibbeh: Take two tablespoons of the potato mixture and form it into a flat disk in your hand. Place about one tablespoon of the meat filling in the centre. Carefully envelop the filling within the potato shell, sealing the filling inside. Once sealed, gently flatten the sphere into a small disk. Set aside. Kibbeh can be made ahead and frozen, uncooked, for up to a week.

5. To fry the kibbeh, pour the remaining vegetable oil to a depth of at least two inches into a large stockpot or Dutch oven and clip a candy thermometer to the side, making sure it doesn’t touch the bottom. Heat the oil to 375˚F over high heat, then lower to medium to maintain that temperature during frying. While the oil is heating up, line a large plate with paper towels.

6. Working in batches, lower three or four kibbeh into the oil, using a slotted spoon. Fry the kibbeh until they are deep golden brown, seven to eight minutes. Remove and place them on the towellined plate. Allow the oil to return to 375˚F in between batches, if necessary.

7. Let the kibbeh cool for about 15 minutes. Serve warm.