The Estate Tableat Copperopolis
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Middle Eastern · Starter

Stuffed Burghul and Potato Balls

A potato and fine burghul dough wrapped around a sweet-savoury filling of onions, pine nuts, currants and tahini, then fried until golden. A vegan snack with a pleasantly soft inside.

  • YieldServes 6 (about 40 balls)
  • Hands-on1 h 15 min
  • Total2 h 37 min
  • Difficulty

Ingredients

  • 750 gpotatoes, scrubbed, about 6 medium
  • 130 gfine burghul, bulgur
  • 110 gall-purpose flour
  • 1 tspsalt, plus more to taste
  • ½ tspblack pepper, freshly ground
  • 1½ Lvegetable oil, for deep-frying

Filling

  • 2onion, chopped
  • ¼ tspground allspice
  • 40 gpine nuts
  • 35 gcurrants
  • 90 gtahini
  • to tastesalt
  • to tasteblack pepper, freshly ground

Diet

  • Vegetarian (lacto-ovo)
  • Vegan

Contains

  • Gluten
  • Tree nuts
  • Sesame
  • Sulfites
  • Pine nut
  • Wheat
  • Grapes
  • Nightshades (any)
  • Potato (white)
  • Onion family (any)
  • Onion
  • Cabbage family (any)
  • Black and white pepper
  • Allspice

Taste

  • Sweet
  • Salty
  • Umami / savory
  • Richness / fat
  • Aromatic spice

Texture

  • Crisp
  • Creamy

Equipment

  • Stovetop
  • Probe thermometer

Season

  • Any season

Occasion

  • Weekend project
  • Entertaining

Effort

  • 45–90 min active
  • 1–3 hours total
  • Difficulty 3
  • Make-ahead friendly

Nutrition

  • Calories: moderate
  • Protein: low
  • Carbs: high
  • Fat: high
  • Fiber: high
  • Sodium: moderate

Budget

  • Budget: low

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