Kibbeh is so versatile. Drain the bulgur (if needed), and mix with the remaining kibbeh dough ingredients and a good pinch of sea salt until it comes together - this will become your outer layer. Drain the cooked potatoes and add them to a large bowl. These made the day! Boil the potatoes for about 20 minutes, until easily pierced by a fork. These include tabbouleh, fattoush, baba ghannoush , and hummus. Spices: 1 tsp each of cumin powder, ground coriander, cinnamon, paprika + a tsp of all spice. Once cool, peel the potatoes and using a shredder . Transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water each time. Heavenly! Yoy might also enjoy ourKamounit Banadouror Pumkin Kibbeh in a Tray. Though I have not tested this method, I would be sure the potato mixture is very thick and sturdy (less liquid in the mashing) in order to shape into disks stuffed with the spinach mixture. Have never had this dish before but I love the kibbeh spice mix you use so I know I will love this! So I want to make this but substitute pumpkin for the potato due to a dietary restriction in my family. 1/4 teaspoon of nutmeg. Second layer: Add the hashweh, or ground beef mixture over the first layer. Leave to cool, then stir through the chopped parsley. We love it too! Cook for 40 minutes or until the potatoes are soft all the way through. The filling is made up of onions, pumpkin, golden raisins and pomegranates. [] Kibbet Batata image from Hadias Lebanese Kitchen []. It has a sharp taste and smell, but if added in moderation it adds such a lovely depth of flavor to lots of kibbeh recipes. Thank you for sharing this delicious version of kibbeh. For those who cant have grains (even though buckwheat is not a grain, but a seed), in autoimmune cases, I use hemp seeds. In a large pot, cover the potatoes completely with cool water and add 1 tablespoon of the salt. I havent tested this but the quinoa should work fine as a 1 to 1 substitution for the bulgur. Spread potato kibbeh onto a flat plate and make indents on the surface. I then add about a cup of fresh mint leaves, the fine bulgur, kamouneh spice, salt and process until fully combined. Hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes. Thats an honor!! Welcome Steven! Allow the bulgur ample time to hydrate and soften otherwise it can still be crunchy. 1 teaspoon salt teaspoon ground black pepper 1 pounds lean ground lamb 3 tablespoons olive oil Directions Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Adds a nice nutty bite . These herbs are integral to kibbet batata as it has such a distinctive fragrant flavoring. The recipe I learned from my mother is very easy and uses only a few ingredients. N.B., nutrition info is an estimate based on an online nutrition calculator. Thank you sooooooo much for sharing your family recipe for kibbeh! I would mix them together on my plate. Spread small pieces of potato on the palm of the hand, add a spoonful of minced meat in the middle, and then form into discs. Using a thin knife, score the kibbeh into slices (like a pizza) then diamonds, or, however you would like. All Rights Reserved. Thank You So Much! Place the kibbeh ball on a tray and repeat for the remaining mixture. Required fields are marked *. I love this kibbeh! Lebanese Raw minced lamb with burghul and spices Kibbeh nayeh is a rustic, authentic Lebanese dish of raw minced lamb, burghul (cracked wheat) and spices. Thank you for your kind words Jamila. Lebanese recipe for kibbeh in a garlicky yoghurt sauce Course Appetizer, Main Course, Side Dish, Snack Cuisine Lebanese Prep Time 2 hours Cook Time 30 minutes Total Time 2 hours 30 minutes Servings 4 Author Zaatar and Zaytoun Ingredients For the Kibbeh filling: 250 g minced meat half lamb half beef ratio 2 medium onions chopped 1/2 tsp 7 spice The inspiration for the change-up had to be rooted in need. Potato Kibbeh Recipe - Food.com . Once cooked, I mash the potatoes using a potato masher and place in a large bowl. Hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes. Lebanese Pumpkin Kibbeh This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. Apr 11, 2013 - Explore Sarah's board "Middle Eastern Dumplings -Kibbeh, Kubbah, Kubbeh, Kubbat", followed by 292 people on Pinterest. Superb taste and texture. You can view the entire process in the video above! I have had it with chopped walnuts. Wash the bulgur and discard the water. STEP 3 - Prepare the Filling Potato Kibbeh Recipe Lebanese Style Fried potato kibbeh the outer s is made with mashed potatoes and kneaded fine bulgur dough stuffed a filling of minced beef or lamb walnuts seasoned kibbet batata potato kibbeh hadias lebanese cuisine middle eastern potato kibbeh recipe vegan you potato kibbeh maureen abood Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice. Simple to make, a great starch meal - filling, Very tasty and fragrant from the fresh herbs, Can be enjoyed on its own with a side of fresh vegetables or salad, or can be served as part of a mezze, Dietary friendly - Naturally vegan, dairy free, soy free, corn free. I cant wait to try it. Line a large colander with a cheesecloth. Serve cold. Preparation Step 1 Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Taste test and adjust salt and pepper as need. It is full of flavour and a meal in itself. You could always add more burghul if you feel like the dough is not firm enough. The scrumptious potato kibbeh features potatoes, bulgur, onion, olive oil and kibbeh spice. Store the potato kibbeh in an airtight container and keep it in the fridge for up to 5 days. Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Drain and mash the potatoes with a potato masher. I know, most of you dont have the spice or even havent heard of it! Add enough hot water to rise about 1 inch above the bulgur. In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.Season to taste with salt and pepper.For the stuffing fry the lamb in a little oil for about 5 minutes. Make this recipe vegan by substituting the butter with olive oil. Use chopped frozen spinach or fresh. Stir in the frozen peas and cook until heated through, about 2 minutes. Kibbeh is made of beef or lamb mince with cracked bulghur wheat. Ive spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. I sometimes oven bake or fry kibbeh potato patties and they taste divine. This high-fiber, 3. Potato kibbeh, or kibbet batata, is the vegan alternative to the popular Lebanese meat kibbeh nayeh and it tastes just as good. As an Amazon Associate, I earn from qualifying purchases. Add the onions, mint, tomatoes, spring onion, walnuts to the potatoes along with the salt, harissa, kamouneh mix, sumac . Wondering what your mean by fine bulgur as the only form of bulgur Im able to buy at my local shop is labelled bulgur, theres no reference to fine or other forms. Bake the kibbeh until it is warmed through and the top is golden brown, about 30 minutes. Serve it with radishes and fresh mint leaves and drizzle some more extra virgin olive oil over the dish just before serving. Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). Place the cubed potatoes in a pot, add water and cook over high heat. Cook until browned. Hot pita bread alongside crunchy vegetables is always the answer but potato kibbeh is so versatile and can be served with so many other Lebanese mezze dishes. The fasting seasons of any religion have produced an array of vegetarian recipes that many could, and do, live on. Soak the fine bulgar wheat in water for 40 minutes to 1 hour. Xo xo! In a mixing bowl, add cold plain mashed potato and the processed ingredients and combine using hands, ensuring the texture is smooth. Potatoes are one of those vegetables that must be consumed organic. This exact style of potato kibbeh, layered with a spinach and chickpea filling that is brightened with a generous amount of lemon juice, doesnt appear in any of my Lebanese cookbooks, but is served at our local Woodys Oasis restaurant as a special. If unsure, ask your local grocer for some help. Place the kibbeh into an air tight container for store in the fridge for up to 5 days. Ladle big spoonsful of the kibbeh mixture over the onions. Add 2 tablespoons of olive oil on the bottom of the pan and spread until the entire pan is greased. Flatten the mixture into a plate, use the handle tip of a spoon to create an indented pattern and top with extra olive oil. Required fields are marked *. Ground the walnuts to a fine consistency. You can view the entire process in the video above! If theyre too wet you could dry the cauli in a thin layer on top of paper towel or kitchen towel. This recipe is so good! While the potatoes are cooking, prepare the bulgur wheat by soaking it in lukewarm water for 20 minutes, then drain it in a sieve and let all excess water drip away. I used your koosa recipe and your warek enab one the first time I made each dish. Category: Recipe Roundup 1. Remember to rinse the quinoa before cooking it to remove the bitter flavor. Try adding a handful and process with the herbs and onion. To our good health! ta. The distinctive kibbeh spice with its unique flavor, deserves to be in every pantry. Begin by peeling all the potatoes and cutting them into large 2 inch cubes. Nutrition Facts: Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g With sweet potato and sun-dried tomato. . Add the potatoes and carrots. Place the washed bulgur in a large mixing bowl, top it with the mashed potatoes. Read more Potato Kibbeh Delicious. Thank you Michaela, the kibbeh spice takes the dish to another level of flavor! Comment * document.getElementById("comment").setAttribute( "id", "a4732b8a50db01b2176d817e179d64fc" );document.getElementById("h54871bfbd").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Directions. Brush the remaining melted butter ofer the kibbeh, cool for about 10 minutes, then cut the kibbeh in squares and serve warm. My ta- tas and my jiddo who all were wonderful cooks, never wrote anything down. Charlie thats so great to hear! Coat an 8-inch square baking dish with 1 tablespoon of the butter. Blend until well combined. It's a new favorite now. If you want to serve this as the main dish, serve with a side cabbage or any other salad. Season to taste with salt and pepper. In a pan, heat 1 tbsp olive oil, add onions; cook until softened. Mash until it's all incorporated. Bulgur Wheat, Sweet Potato, and Black Bean Gratin. Remove the cover and reduce the heat to medium, cooking the potatoes until they are soft and mashable, about 15 minutes. I truly believe that calling things what they are not is an assault on Leb food culture. Then add the onion and fry for another 3 . Well I tell you it can! Split the meat into three batches. Add to the mashed potatoes. As an Amazon Associate I earn from qualifying purchases. It is also commonly enjoyed with taboule or try quinoa taboula. But its all good! Add the kibbeh spice mix and salt and cook through for a minute. Kibbeh nayeh, the national dish of Lebanon, is a sumptuous blend of carefully trimmed lamb or beef, pureed onion, bulgur and spiceseaten raw. 6 days ago food.com Show details . You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! Green Onions: Chop finely then add to "mixing" bowl. Copyright 2022 Simply Lebanese. Roll in the remaining breadcrumbs and fry in hot oil, turning them gently so they don't crack. I grew up eating kibbe naya and senia. Thank you. Potatoes should be peel and quartered before boiling to speed up the cooking time. 11402 NW 41st St. Miami, FL 33178. Here is a popular southern way of making potato kibbeh. This is particularly a staple at our house; we make it at least 2 times a month! Knead everything together to allow the flavors to be evenly distributed. It was designed to showcase Lebanon's wild nightlife with its pop Arabic . Let it sit for 10 minutes. I am Hadia, the face behind Hadias Lebanese Cuisine. The spices in this blend are cumin seeds, dried marjoram, dried basil, cinnamon, black pepper, dried rose petals, and seven spices. Just add a small amount on top. -Place the potatoes in a pot with salted water and cook over high heat until water comes to a boil. To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. <3. Robbie Namee Fine bulgur can be found at your local Middle Eastern grocer or online here (affiliate link). Wichita, Ks. Saute the onion Remove the kibbeh dough from the . Your email address will not be published. Soak the bulgur wheat in a bowl for around 5 minutes then drain in a fine sieve before adding to the potato mix. Rashmi. Using a potato masher or ricer, mash the potatoes completely. Again, the kamouneh differs from household to household. In a large pot, cover the potatoes completely with cool water and add 1 tablespoon of the salt. When processing the herbs and onion, you will need to scrape down the sides of the bowl a few times. Drain the potatoes, putting . Kibbet batata is always flattened into a plate (about an inch thick) with indented patterns made on the surface to help the olive oil pool on top of the potato kibbeh rather than spilling over the sides. For people like myself who are gluten sensitive, I make it with cooked quinoa, or kasha (groung buckwheat) that I soak in hot water. You could easily split the amount of minced meat in this recipe with half lamb and half beef. I begin by boiling the peeled and cut sweet potatoes along with one russet potato. 1/4 cup of vegetable oil. Lightly grease or line a baking sheet with parchment paper. In a food processor add all herbs, onion, Lebanese 7 spice, salt, pepper and olive oil. The bulgar should be soft when ready. Add the fresh mint leaves, kamoune spice and salt and pulse until the onions are diced very fine. bulgur, kamoune spice, Kibbeh, kubba, mint, Sweet Potatoes. Now make the filling. What I discovered are some basic rules to follow that will give you a cohesive dish, with the understanding that the cook can play a little too. Add the red pepper and toate paste, salt, pepper, cumin, paprika and pomegranate omolasses and olive oil. This will vary based on the specific ingredients you use. Add in drizzles of olive oil as you knead. Soaking it is also a way to soften it, just make sure its drained well prior to using. Add the chopped spinach, season with another 1/2 teaspoon salt and some pepper, the cinnamon, and the dried mint, adding a tablespoon of olive oil if the mixture seems dry. If you continue to use this site we will assume that you are happy with it. Add the soaked bulgur to the potatoes, and add the olive oil and the rest of water to the mix. From time to time I like to add dry toasted walnuts or pine nuts to the herb mix, it lends a delicious nutty flavor to the dish. Something went wrong. Set aside in cold water. Stir in the chickpeas and lemon juice. Bulgur Pilaf. I have both in the garden right now. Potato Kibbeh Recipe Lebanese. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Were the sweet potatoes on the watery side? Is there anything I would need to do differently to compensate for extra water? Add cornstarch, breadcrumbs, and 1 teaspoon kosher salt. I first tasted potato kibbeh in a traditional Lebanese restaurant in my hometown! Dont despair; you can find it at some Middle Eastern specialty stores or follow this sacred recipe gifted to me by my mom. xo ~ally. Set aside. I've been cooking things up ever since I was a kid. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Place the cubed potatoes in a pot, add water and cook over high heat. Enjoy! Directions. If so, make and bake the kibbeh the day before and refrigerate, covered with foil. I think that lemon juice in the filling really does the job! NATICK: 28 Main Street (MA-27) 508-545-1283 Order Online: Natick Gift Card If you prefer, you can substitute this with chili. Bake for 60-70 minutes, depending on your oven, until browned. Serve cold. Drizzle extra virgin olive oil. Your potato kibbeh is now ready to be served. STEP 2 Add cup of fine bulgur in a medium sized bowl. Serve with Lebanese bread. In a medium pot, add the potatoes, water, and a pinch of salt. Ive only ever seen meat kibbeh but now Im intrigued to try vegetarian ones. I am not used to a buttery taste with kibbee. Top with the remaining 2 tablespoons of olive oil. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water. Last updated: Aug 25, 2022 3 min read. Drain the cooked potatoes and add them to a large bowl. The bulgur is what makes this dish stands out from the ordinary kofta. Fantastic recipe, Maureen. Set aside for 10 min or until water has absorbed into the bulgur. Taste and adjust the seasonings until the mixture tastes lemony and delicious. While kibbeh spice can widely be available in most spice stores in Lebanon, it remains unchallenged abroad and hasnt concurred the world yet! Add the bulgur and pulse a few more times until fully combined. Typically the bag of bulgur will indicate #1, #2, #3. 3 days ago food.com Show details . Step 1 - soaking bulgur Step 1 - straining bulgur after 30 minutes of soaking Step Three Prepare and measure out all other ingredients Step 2 - boiling potatoes Step 3 - Picking fresh basil Learn how your comment data is processed. In this kibbeh variety, there is only one layer kibbeh, the bottom layer is just sliced onions. Do note that bulgur is not gluten free. Required fields are marked *. For the potato kibbeh patty shell: Bring a pot of water to a boil. Thank you so much, Iman! Time doesn't account for cooling mash down. Written by MasterClass. Baked kibbeh, which is pretty much raw kibbeh spread out in a pan. Prepare the kamoune by adding a halved small onion to a food processor. Drain potatoes, and then return to pot. 750 gram Potato peeled, boiled and mashed 1 cup Fine bulgur 1 teaspoon Lebanese 7 spice 1 large Onion peeled and quartered cup Thyme leaves fresh cup Basil leaves fresh 2 teaspoon Salt to taste 1 teaspoon Cracked black pepper 1 tablespoon Olive Oil extra virgin + extra for topping Boiling water for soaking fine bulgur Metric - US Customary The first thing in making kibbeh nayeh is to prepare the bulgar wheat. May be worth a try. This is called kamouneh( cumin fusion). Accessibility PolicyBlogContactCookies PolicyDisclosurePrivacy PolicyPrivacy Policy (GDPR)StorefrontTerms of Use. -Add 5 tablespoons hot water to the bulgur and allow to sit for 20 minutes. Delightful vegan Lebanese potato kibbeh aka kibbet batata is made with fluffy mashed potato, fine bulgur, fragrant fresh herbs and spices that are charmingly finished with extra virgin olive oil. Onion carry alot of water content and helps to keep the potato kibbeh moist, it also adds some bite and sharpness. Yes, pumpkin is also so delicious!! We made it on New Years Day and enjoyed every last bite. Add the bulgur Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Blend until well combined. Drain and set aside. First layer: Split the kibbeh mixture into 2 half portions. When purchasing ground meat for fried kibbeh be sure to purchase lean minced meat. Add cup of fine bulgur in a medium sized bowl. By MariamPublished:Nov 3, 2021Updated: Nov 2, 2021Post may have affiliate links. Put the kibbeh into a pre-heated oven at 400 (204 ) for 45 minutes to 1 hour. I then add the kamouneh mix, along with the soaked bulgur, to the mashed sweet potatoes and combine using my hands until fully incorporated. The bulgur in the mashed potato layers of this dish helps give the layers more body and more of a kibbeh-like texture and flavor. Once cooked, turn off gas, add walnuts and set aside. My Dear, I tried making it with sweet potatoes but it didnt come out so firm as shown in the above picture; what could the reason be, any idea? Add the potatoes and boil for 20 minutes. I have never heard of this dish the flavors sound incredible! Or for another Lebanese potato recipe, check out my refreshing Lebanese potato salad. First you need to make a cumin fusion, it is a blend of kibbeh spice, onion, mint leaves and just a bit of fine bulgur. Stir in the kamouneh (cumin fusion) and mix thoroughly. Add hydrated bulgur, and the herb paste and use your hands to combine everything together. Add ground beef, 1 tsp salt, tsp 7 spices & cinnamon. Add the chickpeas and cook through for 2 minutes. Thank you Robin, I hope you give a try! Is your spice the Syrian Pepper or Seven Spice so popular in the grape leaves? This dish doesn't freeze well and must always be served fresh. And now that we live in MN, I can only get my fix when we come back to MSU. Fine bulgar should soften pretty easily. Wash prior to using. Top with the remaining 2 tablespoons of olive oil. Our recipe for Lebanese Kibbeh uses 100% lean ground beef because my father isnt a big fan of lamb. Fried potato kibbeh the outer s is made with mashed potatoes and kneaded fine bulgur dough stuffed a filling of minced beef or lamb walnuts seasoned kibbet batata potato kibbeh hadias lebanese cuisine middle eastern potato kibbeh recipe vegan you potato kibbeh maureen abood. Of course, my favorite is kibbe nayye. Rinse the bulgur twice in a small bowl, letting the bulgur settle for a few seconds before pouring off the water. Heat about 1 tbsp olive oil in a skillet or frying pan. Once the water starts boiling, reduce heat to low and cover up. Add cumin and season to taste with salt and pepper. and go from there. Very similarly to how the meat kibbeh is made, fine bulgur (the finest variety you can find, usually known as #1) is soaked in hot water until fully absorbed. We also have a saucy newsletter. If storing potato kibbeh in the fridge, it will slightly solidify, which makes it easy to eat. Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. And I go from work to church. Add the soaked bulgur, olive oil and the rest of water to the potatoes. Next I will try the potato kibbe! Wash and rinse the bulgur. Once the soaked bulgur has soaked up all the water and fluffed up, add to the mashed potatoes. Turned out great. Since they are both firm do you think I can do one to one? : Different Ways to Make Potatoes in the Arab World, 3 medium-sized potatoes, peeled and cut into medium-sized cubes, 1 tablespoon fine bulgur, to add it later to the kibbeh spice, teaspoon kibbeh spice, check the recipe at the bottom of the page. Add the onions and arrange on a single layer. Half teaspoon of cinnamon. 1 1/2 cups / 285 g fine bulgur (#1 grade) 5 sprigs fresh flat-leaf parsley; 2 sprigs fresh mint; 1 medium-size sweet onion, coarsely chopped One of my favorite meals growing up included mashed potatoes and spinach. Ours is a funky version topped with orange and lemon zest. Did you enjoy making this vegan recipe? Kibbe is a very specific spice with a very specific taste. Xo xo Hoda! Our daughter took us to Woodys near MSU and we became fans so I was pleased to see this recipe. Potato kibbeh is deeply savory with a lemony spinach filling. Set aside to cool. Healthy Chocolate Bliss Balls Without Dates, Bulgur With Vermicelli (Burghul Bil Shaariyeh), Vegan Potato Stew (Lebanese Yakhnet Batata), Fattoush Salad (My Family's Recipe - ), How To Cook Lupini Beans (Lebanese Termos), Medical Medium Advanced 3:6:9 Liver Rescue Cleanse - Review, 43 Vegan Roast Recipes (Lunch & Dinner Ideas). Bulgur: rinse with water, strain, let dry for 30 minutes and then add to the "mixing" bowl. Lebanese barbeque including kebabs and grilled vegetables. Joycelyn, there fine bulgur refers to the size of the bulgur granule. I cut a small onion in half and place in a food processor. We recommend using fine bulgar, and rinsing it then draining it. Add 2 teaspoons of the seven-spice and the dried herbs, then cook for a further 5 minutes, or until dark golden and gnarly. Add the bulgur and pulse a few more times until fully combined. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Step 2 - In a food processor, add basil, thyme, Lebanese 7 spice, onion, salt, pepper and one tablespoon of olive oil. Toss briefly and allow to stand until cool. Very delicious on its own or served with a garlicky yogurt sauce with mint. Season with 1 teaspoon of kamoune spice blend and salt. The recipe may vary from one region to another. You will need to scrap the sides a few times. The book is available in Beirut at Librarie Antoine or Virgin Megastore. Add in drizzles of olive oil as you knead. Directions. Potato masher or handheld mixer to mash the potatoes, Large mixing bowl to combine and knead all of the ingredients, Spatula or wooden mixing spoon to mix the ingredients. Kibbeh is case in point. In a bowl, mash potatoes then add bulgur, flour, 1 tsp salt, 1 tbsp 7 spices. 1 week ago food.com Show details . This needs to bake for about 60-70 minutes (mine took 70). Your email address will not be published. My mind is blown and Im so happy to find this recipe after many failed attempts at recreating woodys vegetarian kibbeh!! Thank you. Xo xo! No chocolate hummus for anyone either. Normally, I would simply go out and buy #1 bulgur, but I only have #3 bulgur at home. Fresh, fragrant, and delicious, potato kibbeh is made with mashed potatoes, fine bulgar wheat, spices, herbs, and olive oil. Potatoes are hearty and can replace the meat easily. Once the water starts boiling, reduce heat to low and cover up. Extra virgin olive oil is always used to serve this dish. Make sure to scrap down the sides of the bowl. We use cookies to ensure that we give you the best experience on our website. It reminds me of growing up with my Mom cooking all her Lebanese favorites. Salt, black pepper and Lebanese 7 spice, click on the link for how to make your own blend of the widely used Lebanese 7 spice mix. Do not use coarse bulgur, the texture will differ, which should be smooth. Process until the onion and red pepper are fully chopped and everything is combined. Tag me @plantbasedfolk on Instagram to be featured via stories. Once the water comes to a boil, reduce the heat to maintain a steady simmer and cook the potatoes until they are fork-tender, 20 to 25 minutes. Step 1 - In a bowl add fine bulgur and submerge in 2cm (") of boiling water. Place the potatoes in a medium pot, fill with cold water, and bring to a rolling boil, uncovered over high heat. The Ingredients of Filling The Kibbeh: One kilogram of minced meat. Serve the kibbeh as is in squares or include a topping of yogurt mixed with crushed garlic, dried mint, and salt. It does add such a depth to the taste, I do not recommend skipping this if possible. 1 teaspoon of seven spices. Make the shell: Add the onion, ground beef, salt and pepper to the bulgur and combine well. Reheating will be faster and less drying if the kibbeh is already at room temp. Preheat the oven to 400 degrees. Hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes. Prepare the filling: saute the chopped onions on oil until golden brown. Please check your entries and try again. Spread the potato kibbeh onto a serving plate. And it also looks spectacular. Prepare your baking pan by adding 1 Tablespoon of olive oil and arranging the sliced onion pieces in a single layer on the bottom of the pan. Water your palm and spread the first half of the kibbeh mixture evenly on the base of the pan. I highly recommend it for this dish of kibbet batata, however if you are on an oil-free diet, leave it out. I've been a messy but delicious cook for a couple of decades now. We have services on Wednesday evenings. Drain and set aside Mash the potatoes using a potato masher. Make the kibbeh dough Place the bulgur in a large bowl and pour warm water over it. When I read your recipe I was excited to prepare this one. In the food processor place the onion, red pepper and potato and puree to a smooth mass. The kamouneh is a blend of spice that is native to South Lebanon. Top the spinach mixture with another layer of the potato kibbeh. (305) 403-0188. I usually make the routine Easter dinner but I am so glad I made these. In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.Let's cook together! Kibbeh (Lebanese Beef Croquettes) Yield: about 24 kibbeh Prep Time: 1 hour Cook Time: 25 minutes Total Time: 1 hour 25 minutes Print Ingredients Filling: 1 medium onion, finely chopped 1/2 lb lean ground beef 1 tbsp olive oil 1/2 teaspoon allspice 1/4 teaspoon cinnamon Salt and pepper to taste 1/3 cup pine nuts, toasted Meat Dough: Take the shell dough out of the fridge. I have to admit, I didnt think about using butter:). Thank you Caroline, there are various kibbeh recipes in Lebanon , lentil kibbeh, potato kibbeh, pumpkin kibbeh, tomato kibbeh and even a fish kibbeh, so there is a kibbeh family in Lebanon that dereve a spot other than the meat kibbeh! Mix thoroughly with your hands until fully combined. Salt and black pepper. Remove from heat. Once the potatoes are mashed, add the rinsed bulgur into the bowl with the mashed potatoes, 1 teaspoon sea salt (or salt to taste), a bit of freshly grounded white pepper and mix well, it will become like dough. Serve it with pita bread, mint leaves, radishes and sliced onions. If you want the best outcome, use a good quality of kibbeh spice! Add the minced meat, salt, and spice mix to the onions and cook out the meat on medium-high heat. Potato Kibbeh is quite healthy, tasty and inviting. But think I will love this. It is best to select a potato suitable for mashing such as an all rounder, or Yukon Gold. Finely chop the tomatoes, bell pepper mint, basil and spring onion. 2. Together with a salad you have a delicious meal that has everything in it. minced beef or lamb 4 medium-sized onions, finely chopped 1 cup steamed and pureed pumpkin. Add the spices and salt, and give it a final whiz, about 2-3 minutes. This looks super delicious. Kibbeh, the national dish of Lebanon, is a ground lamb dish that goes perfectly with chickpea salad or tabbouleh. Mix together and use the desired amount and store the rest in an airtight container for multiple uses. Mint and Parsley: Cut stems away, then finely mince the leaves and add to the "mixing" bowl. Thanks for finally writing about > Kibbet Batata / Potato Kibbeh | Hadias Lebanese Cuisine < Loved it! If it still is a little crunchy it will eventually soften the longer it sits in the potato. Yes! How special Renee, thank you very. Stir in the kamouneh (cumin fusion) and mix thoroughly. Nutrition Facts: Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g Add the dried mint, spices, fresh herbs, and green onion (if using) to the bowl. Using a potato masher or ricer, mash the potatoes completely. We did this last night using your recipe. Let it sit for about 15 minutes to soften. STEP 3 - Kamoune (Lebanese Kibbeh Spice) Prepare the kamoune by adding a halved small onion to a food processor. Recipe Instructions Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Remove the cover and reduce the heat to medium, cooking the potatoes until they are soft and mashable, about 15 minutes. Try my baked Lebanese kibbeh. Grease the non stick tray with oil. It's a smooth dish. A little of this blend goes a long way. Lebanese Vegetarian Potato Kibbe Ingredients (6 servings) 2 cups of Burghul (cracked wheat/bulgur) 2 cups dry chickpeas 3 medium sized potatoes, boiled, mashed 2 cups general purpose flour 1/2 bunch parsley 1/2 bunch mint 1/2 bunch green onions 1 medium sized white onion 1 teaspoon of cayenne pepper, or to taste /7 oz. I made your recipe for pumpkin kibbe for the first time and it was a success and very easy to make. Drain well. This was the perfect recipe to use for it, just swapped out the sweet potatoes for pumpkin! Mashed potatoes, dried mint, olive oil and walnuts make a fantastic dish.So I agree with you, walnuts add a lovely crunch. Set aside until all the water has been absorbed. Not unlike kibbeh nayeh, I want to eat Potato Kibbeh with Spinach with abandon. Here, we replace the Bughur with Mashed potato. Add enough hot water to rise about 1 inch above the bulgur. A few of my obsessions include good branding, films, photography, design, art, and of course, food. Potato kibbeh is perfect to be served with. Kibbeh is raw very ground lamb or beef mixed with fine bulgur and spices. Get the latest recipes from Hadia's Lebanese Cuisine delivered straight to your inbox. Hadia!!! I also love eating kibbet batata with shatta (Middle Eastern hot sauce). Is there any way I can make this gluten free m? Cover and b ring to a boil. Peel and quarter the onion. Save my name, email, and website in this browser for the next time I comment. See the recipe card at the bottom of the post for quantities. 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