Armenian Bulgur and Potato Balls

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“Tasty vegetarian croquettes that are lightly fried. I served this as part of a light lunch with several appetizers, including baba gannouj, and hummous, with pita bread, some olives, and a green salad.”
1hr 3mins

Ingredients Nutrition


  1. Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
  2. Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
  3. Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
  4. Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
  5. Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
  6. Repeat with remaining paste and filling.
  7. Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
  8. Serve hot or warm.

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