Potato Kubba is a yummy Mediterranean dish served with yogurt or mouthwatering tabbouleh. It is simply prepared with a few simple steps and ingredients. This recipe is a savory mixture of boiled potatoes, mixed with corn starch and bread crumbs, with delicious ground chicken breast filling, and perfect Middle Eastern spices. The Potato Kubba balls can be deep-fried, baked, or air fried. They also freeze very well.
2cupschicken breastYou can also use ground beef or ground turkey.
¼cupfinely chopped onions
¼cupfinely chopped onions
3-4clovesof garlic finely chopped
1tsp.salt
1tsp.7 spices
1tsp.black pepper
1tsp.red pepper
Other
oil for frying
Instructions
How to Make Potato Kubba Dough
Peel all of your potatoes, and then boil them until fork tender.
Strain and mash them into a bowl, then add dry ingredients
Add corn starch, bread crumbs, salt, black pepper, and red pepper into the bowl.
Knead together to form a large clump until solid. This creates a shell for the filling.
How to Make the Filling for Potato Kubba
Add oil to a large cooking pan, on medium heat cook your chicken (or other meat and/or vegan product thoroughly).
After five minutes, add onions, parsley, garlic, salt, red pepper, 7 spices, and black pepper.
Allow five to ten minutes for ingredients to cook.
Wait long enough for parsley and onions to soften while the ingredients complement each other and blend their flavors.
Assemble Potato Kubba
Turn your dough into balls about the size of golf balls. Make a hole in the middle of the ball and thin out the sides.
Put about 1-2 tablespoons of your chicken filling into each dough ball. Afterward pinch tightly shut, then seal each ball back up and set to the side. You can shape them whatever you like; for example, you can shape it into an oval.
Fry the Potato Kubba in hot oil on medium-high heat. You may deep fry, airfry, or pan fry, or also bake until the outer coating is golden brown.
Last step: enjoy your yummy golden-brownPotato Kubba!