Dive into the world of wholesome, savory treats with our Bulgur Potato Bites, a simple yet delightful recipe that's perfect for health-conscious foodies.
This easy-to-make appetizer combines the nutty flavors of bulgur wheat with the comforting richness of mashed potatoes, seasoned to perfection with a blend of aromatic spices and fresh herbs.
Ideal for parties, family gatherings, or as a nutritious snack, these bites are not only delicious but also packed with fiber and nutrients.
Prepare to impress your guests with these bite-sized wonders that are as pleasing to the eye as they are to the palate.
Whether you're looking for healthy snack ideas or a quick vegetarian dish to add to your meal prep routine, these Bulgur Potato Bites are sure to satisfy. Follow our simple steps to create a dish that's bound to become a new favorite!
For the Shell:
2 cups fine bulgur wheat
1 cup semolina
1 ½ cups hot water
1 tsp salt
1 tbsp tomato paste
½ tsp black pepper
For the Filling:
300g ground beef or lamb
1 medium onion, finely chopped
2 tbsp olive oil
½ tsp cinnamon
½ tsp allspice
Salt and pepper, to taste
¼ cup chopped fresh parsley
¼ cup chopped walnuts (optional, for texture)
For Frying:
Vegetable oil for deep frying
1. Prepare the Bulgur Shells:
Combine the bulgur and semolina in a bowl. Pour in the hot water, cover, and let it sit for 10 minutes until softened. Add salt, tomato paste, and black pepper to the bulgur mixture. Knead into a dough-like consistency, adding a little water if needed. Cover and set aside.
2. Make the Filling:
Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.
Add the ground meat and cook until browned, breaking it up as it cooks. Stir in cinnamon, allspice, salt, and pepper. Cook for 2–3 minutes. Remove from heat and mix in parsley and walnuts (if using). Let cool.
3. Assemble the Kufta:
Take a small portion of the bulgur dough (about the size of a golf ball).
Flatten it in your palm to create a thin disc.
Place a teaspoon of the meat filling in the center and carefully fold the edges to enclose the filling, shaping it into an oval or torpedo shape. Repeat with the remaining dough and filling.
4. Fry the Kufta:
Heat vegetable oil in a deep frying pan or pot over medium heat.
Fry the kufta in batches until golden brown and crispy, about 3–4 minutes per batch.
Drain on paper towels.
🛒 Choosing Ingredients
✔ Fine Bulgur (No. 1) – For the outer shell; soak until soft but not mushy
✔ Semolina or Flour – Helps bind the bulgur shell and add elasticity
✔ Ground Beef or Lamb – Use lean meat for the shell; higher fat for the filling
✔ Onion – Finely minced for both shell and filling; caramelized in the filling for sweetness
✔ Garlic – Minced or grated for depth of flavor
✔ Butter or Oil – Used to sauté the filling for richness
✔ Spices – Salt, black pepper, allspice, paprika, and optionally cumin or Aleppo pepper
✔ Fresh Herbs (Optional) – Parsley or mint can be added to the filling for freshness
✔ Egg (Optional) – Helps bind the bulgur dough if it’s too crumbly
👩🍳 Preparation
✔ Soak Bulgur Properly – Use just enough hot water to soften; avoid over-soaking
✔ Knead the Shell Dough – Work until cohesive and elastic; this takes time but improves texture
✔ Cook Filling First – Sauté ground meat with onions, garlic, and spices until fully cooked
✔ Cool the Filling – Let it cool before stuffing to keep the shells intact
✔ Shape with Wet Hands – Prevents sticking and helps seal the kufta tightly
🔥 Cooking Techniques
✔ Fry in Hot Oil – 175–180°C (350–360°F); cook until golden brown and crispy
✔ Don’t Overcrowd the Pan – Fry in small batches for even cooking
✔ Deep Fry or Pan Fry – Deep-frying is traditional, but pan-frying can work if turned carefully
✔ Bake (Optional) – For a lighter version, brush with oil and bake until golden
🍳 Balancing Flavors
✔ Sweet Onion + Spices – A classic contrast in Armenian cuisine
✔ Crispy Shell, Juicy Center – Aim for that perfect texture combination
✔ Don’t Over-Spice – Let the meat and grain flavors shine; season gently but thoroughly
✔ Serve with Lemon or Yogurt – A squeeze of lemon or a side of yogurt sauce brightens the dish
📦 Storage
✔ Fridge – Raw or cooked kufta keeps for 2–3 days
✔ Freezer-Friendly – Freeze uncooked kufta on a tray, then transfer to bags; fry straight from frozen
✔ Reheat Gently – In the oven to maintain crispness; avoid microwaving to keep the shell from softening
🍽 Serving
✔ Serve Hot and Fresh – Best when just fried and crispy
✔ Garnish with Herbs or Lemon Wedges – Adds color and freshness
✔ Pair With – Yogurt dip, salad, or pickled vegetables
✔ Perfect For – Festive meals, holidays, or Sunday family lunches