• The cooking times are broken down into 20 minutes for boiling the potatoes and 10 minutes total frying time for your batches, making exactly 30 minutes of total active cooking time.
• For the Vegan Filling:
• In a skillet, heat the olive oil over high heat. Add the onions and sauté until they become translucent.
• Add the chickpeas and shredded Swiss chard to the onions, cooking for an additional 2 minutes.
• Stir in the sumac, pomegranate molasses, cayenne pepper, and cumin powder. Cook for 1 more minute, then transfer the mixture to a bowl and let it cool completely.

For the Meat Filling:

• Heat ¼ cup of oil in a skillet over medium heat. Sauté the pine nuts until they turn a golden-brown color. Drain them on paper towels and set aside.
• Using the same oil, sauté the minced meat over medium-high heat for about 7 to 10 minutes until the meat is well-browned and its juices have completely evaporated.
• Add the onions and cook for an additional 5 to 7 minutes over medium heat.
• Season with salt, sumac, allspice, white pepper, and cayenne pepper (if using). Stir in the toasted pine nuts, mix thoroughly, and set aside to cool completely.

To Make the Potato Kibbeh Dough:

• Place the fine bulgur in a large bowl and pour in the boiling water. Stir well, cover tightly with cling film, and leave for 40 minutes to allow the bulgur grains to fully hydrate and swell. (This is a crucial step).
• Meanwhile, place the potatoes in a small pot and cover them with water. Bring to a boil, then cover and cook over low heat for about 20 to 25 minutes until they are fork-tender.
• After 40 minutes, knead the bulgur while gradually adding the ice water until it forms a cohesive ball (refer to the video tutorial for visual guidance).
• Peel the potatoes and mash them with a fork while they are still hot. Add the mashed potato to the bulgur, then stir in the cornstarch, seven-spice blend, cinnamon, cumin, white pepper, dried basil, paprika, dried marjoram, and salt to taste. Knead well until the mixture is fully integrated, smooth, and forms a cohesive dough. Your potato kibbeh dough is now ready.

Assembly (Choose one of the two fillings):

• Dampen your hands with ice water and scoop up a handful of the kibbeh dough (roughly the size of an egg).
• Working with one portion at a time, press your finger into the center to create a hole. Work around the cavity, thinning the walls until they are about 2mm thick on all sides (watch the video tutorial for the technique).
• Place 1 heaped teaspoon of your chosen stuffing into the cavity. Seal the opening and shape the dough into a smooth oval. Use a touch of cold water if needed to smooth out any cracks or openings.
• Arrange the shaped kibbeh balls on a tray. Freeze them for at least 30 minutes before frying to ensure they hold their shape.

Frying the Potato Kibbeh:

• Heat a generous amount of oil to 170°C (340°F). There should be enough oil to completely submerge the kibbeh.
• Deep-fry the kibbeh balls in small batches to avoid crowding the pan, which can lower the oil temperature and cause the kibbeh to become mushy.
• Fry until golden brown and crispy on all sides, which should take about 12 to 15 minutes. Drain on paper towels and serve warm or at room temperature. (Watch the detailed video tutorial below).