Place 1 1/2 cups fine bulgur wheat in a bowl (make sure it's the fine type, which is easier to shape) and add 1 1/2 cups very hot water. If the bulgur absorbs the water quickly, you can add another 1/4 cup. Let it rest for at least 1 hour. Once the bulgur has absorbed the water, add the pre-cooked potato, spices, and cornstarch. Knead the mixture very well.

For shaping, mix a teaspoon of cornstarch into a cup of water. Dip your hands in this mixture each time you shape a ball to make it easier. My shaping method really helps. Make sure the filling is cool before using.

Heat oil until hot. When you add your kibbeh, don't move them until they hold their shape, otherwise they might fall apart.

Sauté the onion well, then add the ground chicken. Use a fork to break up the chicken as it cooks so it stays crumbly. Add the spices, and finally, the walnuts.

Fry only two kibbeh at a time; don't overcrowd the pan. Use a small, deep pan so the kibbeh are fully submerged and cook evenly. Keep the heat at medium.

This amount made 18 pieces for me. Look how beautifully they turned out and they didn't fall apart 🥰