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(Kibbett Helee)

2 cups burghul wheat, medium
1 medium potato, mashed
1/2 cup flour
Salt and pepper to taste

Rinse wheat and soak for 20 minutes. Squeeze out water thoroughly.
Add potato, flour, salt and pepper. Knead well, adding just enough
potato water to hold mixture together. Moisten hands with water
and make patties 1/4 inch thick. Place 1 tablespoon filling on one
and top with another, sealing edges. Continue with patties until
mixture is used. Fry in oil or rendered butter.

Filling Variations:

1. English walnuts broken into large pieces mixed with awarma
and labanee.

2. Sauté chopped onion in a little oil. Remove from heat and
add 1/2 can drained hommus.

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