Kibbeh fried

Method

1. 1 Boil the potatoes, then mash them and mix them with rice flour and turmeric to form a dough.
2. 2 This version uses potato peels instead of broken wheat husks; it's the Iraqi kibbeh batata.
3. 3 Sauté minced lamb with onions, baharat, and pine nuts to form a dry filling.
4. 4 Press a thin layer of potato skin into your wet palm, then add the filling.
5. 5 Apply a second layer of the peel and press it into a flat, round disc 1.5 cm thick, not a rhombus shape.
6. 6 Deep fry at 175 degrees for 4 minutes on each side until golden brown and crispy, and squeeze lemon juice over them when serving.

With an appliance

• Air fryer 1 hr 20 min

  Step 6: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 14 minutes, flipping at minute 8.