½ cup white flour (can be substituted
with bread crumbs)
Stuffing
100g goat labneh
2 tbsp kawarma (optional)
1 grated onion
1 tsp dried mint
Salt and white pepper to taste
PREPARATION
1. Mash the potatoes then combine with bulgur and flour.
2. In a separate bowl, mix the labneh with kawarma, onion, dried mint and spices.
3. Form kebbeh balls. Hold the kebbeh in one hand and with the index of the other hand, make a hole in it while turning the kebbeh and pressing it against the palm of your hand to widen it.
4. With a spoon, stuff the kebbeh with the labneh mixture. Close the kebbeh balls and press to obtain a flattened kebbeh.
