Kibbeh de Batata

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

20

pieces
Preparation

20

minutes
Cooking time

35

minutes
Total time

55

minutes

You will not just find Van Gogh’s potato eaters in the Netherlands, but certainly also in the Middle-East. But there they prepare potatoes in an interesting way. Like with these Kibbeh de batata. A crispy outside and a very surprising filling.

Ingredients

  • 6 large potatoes

  • 100 gram bulgur

  • 2-3 table spoos flour

  • 2 table spoons nutmeg and dried basil

  • 3 table spoons almonds

  • 2 table spoons pomegranate molasse

  • 1 shalott

  • 1 pinch cinnamon

  • olive oil

  • 300 mililiter sunflower oil

  • salt and pepper

Preparation

  • FOR THE POTATOES
    Cook the potatoes
    Soak the bulgur for 15 minutes in cooked water.
    Pound the potatoes when they are cooked, without the water
    Drain the bulgur well, get rid of all the water and then add it to the potatoes with the flour.
    Add the nutmeg, salt, pepper and dried basil.
    Stir well. 
  • FOR THE FILLING
    Pound the almonds in really tiny chunks.
    Add two table spoons of olive oil and the pomegranate molasse.
    Cut the shallot in small pieces and add the salt, pepper and the cinnamon.
    Make cylindric balls out of the puree.
    Then create a whole with your finger and place a small amount of the filling in it.
    Close it again.
    Make around 20 of these kibbeh and then fry them for 8 minutes in the sunflower oil.

Notes

  • If there are some kibbeh left after diner, just keep them for the next day. You can warm them in a microwave or pan and add them to your green salad. Real yummy.

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