Kibbet Batata / Potato Kibbeh
Description
This scrumptious potato kibbeh is made with potatoes, bulgur, onion, olive oil, and kibbeh spices. The recipe varies from one region to another, and this is a popular southern Lebanese way of preparing it.Southern Lebanese cuisine is incredibly simple and frugal, relying predominantly on natural, locally grown ingredients—many of which have been cultivated by local communities for hundreds of years.
Ingredients
Potato Kibbeh
- 3 medium-sized potatoes peeled and cut into medium-sized cubes (Russet or Idaho potatoes)
- ¼ cup fine bulgur
- ½ cup water
- 3 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ an onion finely chopped
- 1 tablespoon fine bulgur to add later to the kibbeh spice mixture
- ½ teaspoon kibbeh spice see recipe below
- 3 sprigs fresh mint
Kibbeh Spice
- ½ teaspoon cumin seeds
- 4 dried edible rosebuds
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ¼ teaspoon dried mint
- 2 black peppercorns
- A dash of allspice
- Mix all the spices together. Use the desired amount for the recipe and store the remaining spice mixture in an airtight container for future use.
Instructions
- Mix together the kibbeh spice ingredients, use the desired amount, and store the rest in an airtight container for future use.
- Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur, and kibbeh spice. This mixture is called kamouneh (cumin fusion). Set aside.
- Place the cubed potatoes in a pot, add enough water to cover them, and cook over high heat. Once the water starts boiling, reduce the heat to low and cover the pot. Cook for 40 minutes, or until the potatoes are tender all the way through. Drain and set aside.
- Mash the potatoes with a potato masher.
- Hydrate the bulgur with 4 tablespoons of water, then let it sit for 20 minutes.
- Add the soaked bulgur to the potatoes, then add the olive oil and the remaining water to the mixture.
- Stir in the kamouneh (cumin fusion) and mix thoroughly. Your potato kibbeh is now ready to serve.Transfer the mixture to a large serving dish and spread it neatly. Serve with pita bread, fresh mint leaves, radishes, sliced onions, and a drizzle of olive oil.Alternatively, divide the mixture into egg-shaped portions and press each portion gently in the palm of your hand until it takes shape. Your hands are essentially serving as a mold.You can watch the entire process in the video above. Heavenly!
Video
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