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-> [Middle Eastern, Vegetables, Vegetarian] -> [Kibbet batata bi sanieh - potato kibbi Recipe] |
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Kibbet batata bi sanieh - potato kibbi
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| Artist: |
_ |
| Categories: |
Middle Eastern, Vegetables, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 6
| med | Potatoes | | | -Water | | 1 1/2
| cup | Fine burghul | | 1
| med | Onion, grated | | 1/2
| cup | Finely chopped parsley | | 1
| tsp | Dried mint | | 1/2
| tsp | Ground cinnamon | | 2
| tsp | Salt, more to taste | | | Freshly ground black pepper | | 1/2
| cup | Flour, optional | | | TO FINISH | | 1
| large | Onion, halved then sliced | | 3/4
| cup | Olive oil |
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Procedures:
| 1 | Scrub and cook potatoes in boiling, salted water until tender. | | 2 | Peel and mash. | | 3 | Place burghul in a fine sieve and rinse with cold water. | | 4 | Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes. | | 5 | Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. | | 6 | Mix, taste and add more salt if necessary. | | 7 | Knead well with hand, moistening it occasionally with water. | | 8 | If mixture is too soft add enough flour to make a firm paste, kneading well. | | 9 | Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking dish or 30 cm (12 inch) round dish. | | 10 | Dot potato paste over onions, then spread evenly with a spatula. | | 11 | Cut into diamond shapes using an oiled knife. | | 12 | Pour remaining oil evenly on top and bake in a hot oven for 40 minutes or until golden brown. | | 13 | Cool in dish, then serve at room temperature with salad. | | 14 | Good served hot, in which case cool for 10 minutes before serving. |
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