Potato Kibbeh

1 kg      potatoes
1 cup     Burghul, soaked in water [also called Bulgur]
1/2 cup   flour
2         onions, chopped
3 cloves  garlic, chopped
1 bunch   fresh cilantro (or coriander) chopped
salt      to taste
1 g       ground white pepper
1 g       ground black pepper
1 pinch   cumin
1 pinch   Jawzet al Teeb spice (I do not know the 
          English translation for this spice, 
          I guess it can be skipped) 
150 g     olive oil

Boil potatoes, taking extra care not to overcook them. 
Peel potatoes. 

Saute onions, garlic and cilantro in a little bit of
olive oil.  

Mash the potatoes, mix in the flour, the burghul
(after draining them and squeezing excess water out),
the spices and the sauteed ingredients. 

Form into small patties, and fry them in olive oil over
medium heat for approximately 20 minutes (until they
are golden brown color).  

Contributed by Basil Hamdan
Source:  The Art Of Cooking or Fann al Tabkh