Kibbeh Batata (Potato and Bulgur Kibbeh)

Cover the bulgur with the cold water and leave to soak for 15 minutes until softened, then drain thoroughly and squeeze out the excess water with your hands.

Boil the potato chunks in salted water for 15 minutes, until completely tender, then drain well and mash until smooth.

Mix the mashed potato with the soaked bulgur, 1 finely chopped onion, half the allspice, half the cinnamon, half the salt and half the black pepper to a smooth, pliable dough. Chill until needed.

Heat 1 tablespoon of the vegetable oil in a frying pan and cook the remaining diced onion over a medium heat until softened, about 5 minutes.

Stir in the chopped walnuts, the remaining allspice and the remaining cinnamon and cook for 2 more minutes, then season the filling with the remaining salt and pepper and leave to cool slightly.

With damp hands, shape the chilled shell mixture into 12 egg-sized ovals. Hollow out the centre of each with your finger, spoon in a little of the onion and walnut filling, then mould the shell closed and shape into a pointed torpedo.

Heat the remaining vegetable oil in a large saucepan to 180°C, checking with a thermometer.

Fry the kibbeh in batches for 6 minutes, turning occasionally, until deep golden brown and crisp all over.

Lift out with a slotted spoon, drain on kitchen paper and serve hot.