Wash and boil the potatoes.

Rinse the fine bulgur and drain well. Let it sit for 30 minutes.

Cook the ground beef in a pan with a little water until the water evaporates. Add the spices and salt, and stir gently. Do not add any oil.

Peel the potatoes and mash them. Gradually add the bulgur and knead together.

Make sure the potatoes are hot to make kneading easier. Add salt and black pepper, and mix well while kneading. Shape the mixture into balls.

Stuff each ball with the cooked beef, press firmly, and shape into patties.

Fry the kibbeh in plenty of hot oil, turning every 2 minutes until golden brown.

Serve with salad, pickles, and garlic sauce (see my other recipes for garlic sauce).

Important: Stuff the kibbeh while the dough is still hot.