Kibbeh batata bi sanieh

Kibbeh batata bi sanieh

Potato kibbeh

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 potatoes, about 750 g in total
265g fine burghul
1 onion, grated
1 small handful flat-leaf parsley, finely chopped
1 teaspoon dried mint
1/2 teaspoon ground cinnamon
2-3 teaspoon salt
freshly ground black pepper, to taste
75g plain flour, (optional)

To finish

Quantity Ingredient
1 large onion, halved, and sliced
185ml olive oil

Method

  1. Scrub the potatoes, then cook them in a saucepan of boiling salted water until tender. Drain and cool, then peel and mash.
  2. Place the burghul in a fine sieve and rinse with cold water. Press with the back of a spoon to extract the moisture, then tip into a large bowl and leave for 15 minutes.
  3. Meanwhile, preheat the oven to 200°C.
  4. Add the potato to the burghul, along with the onion, parsley, mint, cinnamon and 2 teaspoons salt. Season with pepper and mix together. Taste and add more salt if necessary.
  5. Knead well by hand, moistening the mixture occasionally with water. If the mixture is too soft, add enough flour to make a firm paste, kneading well.
  6. To assemble the dish, spread the onion slices in a 25 × 30 cm baking dish, or a 30 cm round dish. Drizzle with half the oil. Dot the potato paste over the onions, then spread evenly with a spatula. Deeply score the top into diamond shapes using a sharp oiled knife. Drizzle the remaining oil evenly over the top.
  7. Bake for 40 minutes, or until golden brown. Cool in the dish for 10 minutes if serving hot, otherwise serve at room temperature with salad.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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