Prepare the filling first: Melt the ghee in a pan over medium heat. Add the onions and a pinch of salt. Once the onions soften, add the ground chicken breast and cook, stirring, until the chicken releases its juices. Continue cooking until the liquid evaporates. Add salt, spices, black pepper, and paprika. Let it cook on low heat for 10 minutes, then turn off the heat and spread the mixture on a tray to cool.

For the bulgur dough: Rinse the bulgur and squeeze out excess water well. Let it sit for 10 minutes to soften.

Add the potatoes, chopped onion, salt, black pepper, mixed spices, and paprika to the bulgur. Grind the mixture twice in a meat grinder or food processor until smooth.

Take pieces of the dough and shape each into a hollow half-ball. Fill with the chicken mixture, seal, and shape as shown in the picture.

For the final step, fry the kibbeh in plenty of hot oil until golden brown.