I finally did it! I did it, I did it! I made kubba batata (potato kubba or kibbe batata) at last! And it didn’t fall apart when I fried it. And it tasted just wonderful. The great kubba experiment has come to a victorious conclusion. Yesss. Years of curiosity, and months of obsessive hard work have paid off–much thanks to my readers who pointed me in the right direction with both suggestions and recipes!
The keys:
1. fine grade bulgur (thank you to Mercedes for the suggestion)
I tried to grind down the bulgur bought at Whole Foods to a finer grade, but it never got as fine as it needed to be. Buy your bulgur at a Middle Eastern market. Just look at the picture above–you can see the difference.
2. The shell contains egg and bulgur, in addition to the potato. The egg will keep your kubba from falling apart during the course of frying.
3. The kubba assembly is the trickiest part. Keep at it. And in my case, ask a person with bigger hands to help out. For some reason, the kubba were easier for my husband to form.
4. And the leftover filling? Use it to make some Uk!
