First, boil the potatoes, let them cool, prepare the filling, and soak the bulgur in 1 cup of water. Let the bulgur absorb all the water.

To make the filling, heat a little oil in a pan, add the very finely chopped onions, and cook until soft. Add the ground beef, stir, then add salt, black pepper, and beef spice mix. Stir and cook over high heat until the meat's liquid evaporates quickly.

Put the bulgur, quartered onion, and quartered potatoes through a meat grinder or food processor twice.

Knead the bulgur mixture very well until it becomes smooth and sticky and can be shaped by hand. Add a little salt, ground red pepper, and the semolina, then knead again. The secret to the kibbeh's crunch is adding semolina.

If the filling has excess oil, drain it in a strainer. To shape the kibbeh, take a little dough and keep a small bowl of water nearby to prevent sticking and help shape it smoothly by hand.

Carefully open the dough, fill with the meat mixture, and seal it between your index finger and thumb. Moisten your hands with a little water and smooth the kibbeh so it doesn't open while frying.

Heat the oil. For best results, place the kibbeh in the freezer for a short time before frying. Enjoy!