Kibbet Batata with Cheese

Ingredients

• 1 kilo Fine bulgur
• 1 l water to soak the bulgur
• 1 kilo potatoes, medium size (around 6-7 pieces)
• 50 g Kamouneh ground spices mix (recipe attached below)
• ½ cups corn flour
• salt to taste
• water as needed (added gradually while kneading the kibbeh dough)
• 1 kilo Puck® Shredded Creamy Mozzarella Cheese
• vegetable oil, for frying
• 2 tbsp cumin seed
• 1¼ tsp allspice
• 1¼ tsp black pepper
• 4 cloves
• 1 cinnamon stick
• 10 Dried roses buds
• 1 tsp chilli flakes
• 2 tsp Dried mint leaves
• 1½ tsp dried basil
• 2 tbsp dried marjoram leaves
• ½ cups Green mint leaves
• ½ cups Green basil leaves
• 1 Small red onion
• ½ Red bell bell peppers
• 1 green chili (optional)
• 1½ cups Fine bulgur
• 1 lemon, peel only (white part removed)