Kibbeh de Batata

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Recipe by Damaris Beems Course: SidesCuisine: Lebanese, Arabic
Servings

6

Preparation

20

minutes
Cooking time

35

minutes
Total time

55

minutes

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.

Ingredients

  • 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 shallot

  • 1 pinch cinamon

  • olive oil

  • 300 mililiter sunflower oil

  • salt and pepper

Preparation

  • FOR THE PUREE
    Boil the potatoes.
    Soak the bulgur in boiled water for 15 minutes.
    Mash the potatoes when they are cooked and drained.
    Drain the bulgur well, squeeze out the water and add it to the potatoes with the flour. The amount of flour largely determines the success of baking. The outside should feel a bit dry.
    Add a good pinch of nutmeg, salt, pepper and the dried basil.
    Mix everything together well
     
  • FOR THE FILLING
    Mash 3 tablespoons of almonds.
    Add two tablespoons of olive oil and a good tablespoon of pomegranate molasses.
    Finely chop the shallot and add it along with salt, pepper and a little cinnamon.
    Then make some elongated balls of the mashed potatoes.
    Make a big dent in a ball with your finger and add a teaspoon of the filling.
    Close the ball again.
    Then fry in a hot pan and olive oil for 7-8 minutes alternately.

Notes

  • Heb je er een paar over na de maaltijd, bewaar ze dan voor de volgende dag. Bak ze lekker op en doe ze door een groene salade.

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