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Cheese mix:
Combine all ingredients and season.
Kibbeh potato shell:
Place potatoes in a medium sized pot and cover with water. Cook on medium heat until soft. Remove the potatoes from the water and peel skin off and place in a ricer to mash. Add cooked potatoes into soaked bulgur wheat and add remaining ingredients. Mix well until completely combined. Let cool completely.
Grilled local corn salsa:
Grill corn on barbeque in their husk, turning frequently and let them burn all over (about 10 minutes). The corn inside will still be yellow and nicely steamed. When easy to handle cut off the cooked kernels. Combine corn with red onion, cilantro and jalapeno. Season with salt, pepper and lemon juice. Add paprika and stir well.
Final dish:
Heat oil to 330’f in large skillet with tall sides. Form a potato ball around the cheese mixture. Add kibbeh carefully to avoid splashing oil and fry till brown (about 4-5 minutes). Take out kibbeh and transfer to a paper towel to drain. Keep warm in a low oven while frying remaining pieces Dust with paprika and top with your favourite hot sauce. Let cool for a few minutes as cheese will be hot in the middle.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.