Potato Kibbeh Recipes

Steps:

• For the potato kibbeh patty shell: Bring a pot of water to a boil. Add the potatoes and boil for 20 minutes. Set aside in cold water. Once cool, peel the potatoes and using a shredder, or grater, shred the potatoes into a pan. Add the ground pita chips, cornstarch, vegetable base, cumin, curry, pepper and 1/4 cup water and knead well.
• For the potato kibbeh stuffing: Pan-fry the potatoes until crisp and set aside.
• Saute the onions until they are translucent, then add the garlic and mushrooms and cook until slightly browned. Add the cooked vegetables to the potatoes. Add the walnuts, parsley, cumin, vegetable base, curry powder, pepper and salt and mix thoroughly.
• Heat enough oil to cover the kibbeh in a heavy-bottomed pot to 350 degrees F. Form the patty shell mixture into 3-ounce balls and flatten in your hand. Add 1 tablespoon of the stuffing and fold the patty in until it forms a circular disc. Fry for 7 minutes.
• For the platter: Place the hummus on a platter alongside the rice and top with a sprinkle of paprika. Add the Tabbouleh Salad next to the rice, then the pickles and 2 potato kibbeh. Serve with a small piece of pita on top of the kibbeh and dig in!
• Mix the lemon juice, olive oil, quinoa, mint, salt, pepper, green onion, parsley and tomatoes in a bowl.

Steps:

• Soak the bulgur in hot water for 20 minutes, or until it softens, then drain and squeeze out the excess water. Peel and boil the potatoes in salted water till soft, then drain and mash well. Add the butter, eggs, spices, salt, and pepper and beat well. Add the bulgur and mix thoroughly.
• To make the filling, fry the onion in oil till golden. Add the meat and continue to fry, stirring, crushing, and turning it over until it changes color. Add the currants, nuts, cinnamon, salt, and pepper, and cook a few minutes more. Drain off any fat if you like.
• Spread half the potato-and-bulgur mixture on the bottom of a large (14-by 10-inch) baking dish. Cover with the meat filling and top with the remaining potato-and-bulgur mixture. An easy way is to wet your hands and take lumps of the mixture, then press it between your palms and lay the flattened pieces on top of the filling. Build up a crust that covers all the filling.
• Bake in a 375°F oven for about 35-45 minutes, or until the top is slightly browned.

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.