Mashed Potato Kibbeh Nayeh Recipe By Tasty

Steps:

• Heat some oil in a pan, add mustard seeds. Once it crackles, add urad dal, jeera, and curry leaves.
• Add chilli powder, daniya powder, salt and turmeric and mix.
• Cut the boiled eggs in half and add it to the masala and let it cook on low heat for a few minutes. Flip the eggs carefully and cook the other side too.
• Make sure the eggs are coated well on both sides with the masala. Turn off heat.
• Enjoy!

Steps:

• Put the potato in the microwave until cooked (or it can be cooked by boiling it in water.)
• Wash the bulgur.
• Cut the tomato and onion in very small pieces.
• Add bulgur, tomato, and onion in a bowl and keep it for 10 minutes.
• Meanwhile, peel the hot potato, mash with a fork or a potato masher.
• Add all together and season with cumin, salt, and paprika.
• Knead together well. Let it cool.
• Flatten onto a serving plate and serve drizzled with the olive oil and walnuts.
• Enjoy!

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

Steps:

• In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
• 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.
• Then add the onion and fry for another 3-4 minutes.
• Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
• Set aside to cool a little.
• Divide into 8 portions and form into a ball.
• Also divide the potato mixture into 8 portions, roll in a ball and press flat.
• Place a ball of stuffing into the centre of each round of potato and cover it, by shaping the coating around the filling to surround it fully.
• Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375°F.
• Drain well on a kitchen towel, best served straight away.

Steps:

• Thinly slice the potatoes with a mandoline or sharp knife.
• Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
• Drain the potatoes and press through a potato ricer into a large bowl.
• Slowly stir in the sour cream and melted butter. Season with more salt to taste.
• Enjoy!