Fried Potato Kotalks (Potato Kubba)

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emaninthekitchen274.552 months ago3 min read

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Embark on a culinary journey with this delightful take on Kurdish Potato Kubba, a crispy and delicious fried potato cake filled with savory ground beef and aromatic spices. A perfect fusion of textures and flavors, this dish is sure to become a family favorite. Whether you're hosting a gathering or simply craving comfort food, these delectable bites are sure to impress.

Ingredients

For the Filling:
🥩 3-4 pounds of ground beef
🧅 4 medium-sized onions
🌿 2 cups of fresh parsley
🐔 1 tablespoon of chicken bouillon
🧂 1 tablespoon of salt
🌶️ 1 teaspoon of paprika
🌶️ 1 teaspoon of black pepper
🍛 1 teaspoon of curry powder
🌶️ 1 teaspoon of crushed red peppers

For the Dough:
🥔 15.3 oz carton of instant mashed potatoes
🌾 2 1/2 cups of semolina
🧂 1 tablespoon of salt
💧 5 1/2 cups of warm water

Instructions

1- Prepare the Filling:

In a large skillet, cook the ground beef over medium heat until browned. Ensure any excess liquid is reduced.
Finely chop the onions and parsley. Once the beef is browned, add the onions and continue to cook for an additional 10 minutes.
Stir in the chicken bouillon, salt, paprika, black pepper, curry powder, and crushed red peppers.
Cook until the onions are soft and the spices are well incorporated.
Finally, add the chopped parsley, mixing thoroughly before turning off the heat.
Allow the filling to cool completely. For faster cooling, spread the filling on a flat dish and place it in the freezer.

2- Prepare the Dough:

In a large mixing bowl, combine the instant mashed potatoes and semolina with the tablespoon of salt.
Gradually add warm water while mixing until the dough is pliable and soft. The target consistency requires around 5 1/2 cups of water.

3- Assemble the Kubba:

Lightly oil your hands. Take a small portion of the dough, about 1.5 to 2 inches in diameter, and roll it into a ball.
Make a cavity in the center of the ball, fill it with a spoonful of the cooled beef mixture, and seal the opening by shaping the dough into an oval or circular shape.
Repeat the process with the remaining dough and filling.

4- Fry the Kubba:

Heat oil in a deep-fryer or large pot over medium-high heat. The oil level should be sufficient to fully submerge the kubba.
Fry the filled potato cakes in batches until they are golden brown, ensuring not to overcrowd the pan.
Once fried, remove the kubba with a slotted spoon and let them drain on paper towels to remove excess oil.

5- Serve and Enjoy:

Once lightly cooled, the crispy exteriors make them perfect for an immediately gratifying crunch. Serve warm.

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: Approximately 25-30 cakes, depending on size
Calories: Approximately 150
Protein: 10g
Fats: 8g
Carbohydrates: 10g
Equipment: Skillet, mixing bowl, deep-fryer or large pot, slotted spoon, paper towels