Peel the potatoes.

Cut them into small cubes, place them in water, and rinse them briefly.

Put the potatoes in a small pot and add enough water to cook them, without adding too much.

Season with coarse salt, cover the pot, and boil until the potatoes are cooked through.

Drain the cooked potatoes and put them in a bowl.

Mash them with a fork, leaving some small pieces for texture.

Add the fine brown bulgur to the hot potatoes in batches, mixing it in so the heat and moisture soften the bulgur.

Add the salt, allspice, cinnamon, and nutmeg to the potato mixture.

Pour in the olive oil and mix well.

Leave the mixture briefly so the bulgur can absorb the moisture and soften.

Finely chop the spring onions and mint.

Save a little spring onion for garnish.

Mix the rest into the potato kibbeh once it has cooled slightly.

Knead it gently by hand if needed.

To serve it, spoon the kibbeh onto a plate, shape it, and garnish with spring onion and olive oil.