Potato Kibbeh

• 2 1/4 pounds potatoes
• 1 cup burghul soaked in water alternatively called Bulgur
• 1 cup flour
• 2 onions chopped
• 3 cloves garlic chopped
• 1 fresh cilantro or coriander chopped
• salt to taste
• 1/8 tablespoon ground white pepper
• 1/8 tablespoon ground black pepper
• 1 cumin
• 1 spices pch Jawzet al Teeb
• 11/16 cup olive oil

1. Boil potatoes, taking extra care not to overcook them, peel potatoes.
2. Saute' onions, garlic and cilantro in a little bit of olive oil. Mash the potatoes, mix in the flour, the burghul (after draining them and squeezing excees water out), the spices and the sauteed ingredients.
3. Form into small patties, and fry them in olive oil over medium heat for approximately 20 minutes (until they are golden brown color). Eat.

potatoes, flour, onions, garlic, fresh cilantro, salt, ground white pepper, ground black pepper, cumin, olive oil

Taken from www.yummly.com/recipe/Potato-Kibbeh-1670662 (may not work)