You do not only find potato eaters in the Netherlands. They are also very much around in the Middle East. Although they have a very distinctive way of preparing potatoes. Like here with kibbeh de batata. A crunchy exterior with a very surprising content.
6 large potatoes
100 gram bulgur
6 eetlepels flour
1 table spoon nutmeg and dry basil
3 table spoons almonds
2 table spoons pomegranate melasses
1 pinch cinamon
300 mililiter sunflower oil
salt and pepper
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