Do not use coarse bulgur, the texture will differ, which should be smooth. 750 gram Potato peeled, boiled and mashed 1 cup Fine bulgur 1 teaspoon Lebanese 7 spice 1 large Onion peeled and quartered cup Thyme leaves fresh cup Basil leaves fresh 2 teaspoon Salt to taste 1 teaspoon Cracked black pepper 1 tablespoon Olive Oil extra virgin + extra for topping Boiling water for soaking fine bulgur Metric - US Customary Once the kibbeh is done cooking, allow it to cool down. Thanks so much Maureen! Make sure to scrap down the sides of the bowl. Soak the bulgur wheat in a bowl for around 5 minutes then drain in a fine sieve before adding to the potato mix. The first thing in making kibbeh nayeh is to prepare the bulgar wheat. 2 cups of vegetable oil to fry Spread potato kibbeh onto a flat plate and make indents on the surface. This high-fiber, 3. Thank you for your kind words Jamila. Prepare your kamouneh by adding 1 cup of fine bulgur, onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. In a pan, heat 1 tbsp olive oil, add onions; cook until softened. If you want to serve this as the main dish, serve with a side cabbage or any other salad. Im so happy you enjoyed and that my recipes are similar to what your mom and Sitto made. Drain and set aside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Wet your hands so the spreading process is easier and using your hands, spread the kibbeh in a single layer until all the onions are covered. Put the kibbeh into a pre-heated oven at 400 (204 ) for 45 minutes to 1 hour. Mix thoroughly with your hands until fully combined. Salt and black pepper. So glad you enjoyed it! It comes mixed but, not grinded. Here is a popular southern way of making potato kibbeh. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water. 3 days ago food.com Show details . Kathleen, good question. Oh thank you!! Mash until it's all incorporated. Wash and rinse the bulgur. My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. Bulgur Pilaf. Prepare the filling: saute the chopped onions on oil until golden brown. Cover with lid and turn heat to medium-low and continue cooking for about 40 minutes or until the potatoes are tender. Add to the mashed potatoes. If the mix seems watery, cook a little longer to reduce juices. In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.Season to taste with salt and pepper.For the stuffing fry the lamb in a little oil for about 5 minutes. Ground the walnuts to a fine consistency. Come on, stop doing this. Baked Kibbeh Potato (Potato Kibbeh) is a twist on the traditional Lebanese Baked Kibbeh as well as a Middle Eastern take on Cottage Pie. Brush the remaining melted butter ofer the kibbeh, cool for about 10 minutes, then cut the kibbeh in squares and serve warm. Potatoes should be peel and quartered before boiling to speed up the cooking time. In a mixing bowl, add cold plain mashed potato and the processed ingredients and combine using hands, ensuring the texture is smooth. What recipes are you looking for? Is your spice the Syrian Pepper or Seven Spice so popular in the grape leaves? See more ideas about kibbeh, middle eastern recipes, recipes. Serve it with radishes and fresh mint leaves and drizzle some more extra virgin olive oil over the dish just before serving. Kibbeh (Lebanese Beef Croquettes) Yield: about 24 kibbeh Prep Time: 1 hour Cook Time: 25 minutes Total Time: 1 hour 25 minutes Print Ingredients Filling: 1 medium onion, finely chopped 1/2 lb lean ground beef 1 tbsp olive oil 1/2 teaspoon allspice 1/4 teaspoon cinnamon Salt and pepper to taste 1/3 cup pine nuts, toasted Meat Dough: Not unlike kibbeh nayeh, I want to eat Potato Kibbeh with Spinach with abandon. Are you a kibbeh fan? Using a food processor, finely blend the mix together. Hot pita bread alongside crunchy vegetables is always the answer but potato kibbeh is so versatile and can be served with so many other Lebanese mezze dishes. It is topped with sauted seven spiced ground beef and onions, then, topped with another layer of raw kibbeh and baked to crispy perfection. It is served with a side of fresh vegetables such as radish, mint leaves, cucumber and white onion which are placed in a piece of Lebanese flat bread with the kibbeh and then eaten together, however I love eating mine in lettuce cups. Thank you Robin, I hope you give a try! I sometimes oven bake or fry kibbeh potato patties and they taste divine. Reheating will be faster and less drying if the kibbeh is already at room temp. It's also delectable! Blend until well combined. Set aside for 10 min or until water has absorbed into the bulgur. Enjoy every delicious bite! Drain and mash the potatoes with a potato masher. 11402 NW 41st St. Miami, FL 33178. Required fields are marked *. Add the minced meat, salt, and spice mix to the onions and cook out the meat on medium-high heat. Cathy, you can try replacing the bulgur with quinoa that has been cooked al dente. Wichita, Ks. I lived on this is college and tell everyone about it. Fine bulgar should soften pretty easily. Serve the kibbeh as is in squares or include a topping of yogurt mixed with crushed garlic, dried mint, and salt. Serve it with pita bread, mint leaves, radishes and sliced onions. Hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes. Second layer: Add the hashweh, or ground beef mixture over the first layer. Jul 12, 2019 - Lebanese Vegan Kibbeh Recipe | Kibbeh Generally Refers to Ground Meat Mixed With Bulgur (Cracked Wheat), Spices, and Herbs NATICK: 28 Main Street (MA-27) 508-545-1283 Order Online: Natick Gift Card Place the bulgur in a bowl and soak with the boiled water for at least two hours. Add the bulgur and pulse a few more times until fully combined. First layer: Split the kibbeh mixture into 2 half portions. Process until this mixture is turned into a finely chopped paste. Read more Potato Kibbeh Potato Kibbeh Recipe Lebanese. Heavenly! Add cup of fine bulgur in a medium sized bowl. Southern Lebanese cuisine is incredibly simple and frugal which predominantly relies on ingredients that are natural from the earth where inhabitants have farmed for hundreds of years tomatoes, potatoes, bulgur wheat, olive oil, lemon, onions and citrus fruits. Mashed potatoes, dried mint, olive oil and walnuts make a fantastic dish.So I agree with you, walnuts add a lovely crunch. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. In a food processor add all herbs, onion, Lebanese 7 spice, salt, pepper and olive oil. Copyright 2022 Simply Lebanese. In this kibbeh variety, there is only one layer kibbeh, the bottom layer is just sliced onions. Step 2 Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing. Mint and Parsley: Cut stems away, then finely mince the leaves and add to the "mixing" bowl. Category: Recipe Roundup 1. Last updated: Aug 25, 2022 3 min read. Mix half a cup of the rusk with the potatoes, season with salt and black pepper, and stir until combined. Drain the cooked potatoes and add them to a large bowl. Peel and quarter the onion. Potato kibbeh is deeply savory with a lemony spinach filling. Potato masher or handheld mixer to mash the potatoes, Large mixing bowl to combine and knead all of the ingredients, Spatula or wooden mixing spoon to mix the ingredients. Kibbet batata is always flattened into a plate (about an inch thick) with indented patterns made on the surface to help the olive oil pool on top of the potato kibbeh rather than spilling over the sides. potatoes 21/2 cups fine bulgur cup boiling water, to knead the bulgur 1 small onion, finely chopped 1 teaspoon salt teaspoon black pepper teaspoon cinnamon powder teaspoon cumin powder 1/4 teaspoon chili flakes, optional Stuffing ingredients: 200g. The filling is made up of onions, pumpkin, golden raisins and pomegranates. Kibbeh is made of beef or lamb mince with cracked bulghur wheat. Salt, black pepper and Lebanese 7 spice, click on the link for how to make your own blend of the widely used Lebanese 7 spice mix. Or eaten a myriad other ways (stuffed, baked, fried, poached in yogurt). . Fantastic recipe, Maureen. Once the soaked bulgur has soaked up all the water and fluffed up, add to the mashed potatoes. These made the day! Finely chop the tomatoes, bell pepper mint, basil and spring onion. To our good health! Or for another Lebanese potato recipe, check out my refreshing Lebanese potato salad. Add 2 tablespoons of olive oil on the bottom of the pan and spread until the entire pan is greased. It's a smooth dish. Ive spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. Next, knead everything together. The shell is potato, bulgur and some flour to bind the paste. My sweet wife, Denise, did most of the preparation and I acted as souse and dishwasher. More about me. A few of my obsessions include good branding, films, photography, design, art, and of course, food. The inspiration for the change-up had to be rooted in need. I love your recipes; I use many!!! Add water to cover potatoes by 1 inch, and bring to boil over medium-high heat. Potato Kibbeh is quite healthy, tasty and inviting. Using a thin knife, score the kibbeh into slices (like a pizza) then diamonds, or, however you would like. Once the water starts boiling, reduce heat to low and cover up. Allow the bulgur ample time to hydrate and soften otherwise it can still be crunchy. Potato Kibbeh Recipe - Food.com . Process until it has turned into a smooth but chunky paste. What a great Easter dinner menu you made. Half teaspoon of cinnamon. When I read your recipe I was excited to prepare this one. I would love to hear from you, leave me a comment below and give me a rating. I have never heard of this dish the flavors sound incredible! Tag me @plantbasedfolk on Instagram to be featured via stories. None of it is found in this recipe or the photos. Leave to cool, then stir through the chopped parsley. Accessibility PolicyBlogContactCookies PolicyDisclosurePrivacy PolicyPrivacy Policy (GDPR)StorefrontTerms of Use. Bake for 60-70 minutes, depending on your oven, until browned. If you prefer, you can substitute this with chili. Cook for 40 minutes or until the potatoes are soft all the way through. Bring to room temperature during the day while youre at work or if its cold in your car, leave at room temperature during the service. The recipe I learned from my mother is very easy and uses only a few ingredients. We made it on New Years Day and enjoyed every last bite. Add the chickpeas and cook through for 2 minutes. -Place the potatoes in a pot with salted water and cook over high heat until water comes to a boil. But think I will love this. Lebanese Pumpkin Kibbeh This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. Knead everything together to allow the flavors to be evenly distributed. Rashmi. You inspired me to make this dish last night. Bulgur: rinse with water, strain, let dry for 30 minutes and then add to the "mixing" bowl. Hadia!!! Your email address will not be published. You can view the entire process in the video above! By MariamPublished:Nov 3, 2021Updated: Nov 2, 2021Post may have affiliate links. Using a thin knife, score the kibbeh into slices (like a pizza) then diamonds, or, however you would like. I used your koosa recipe and your warek enab one the first time I made each dish. Thank you for posting! much. I have to admit, I didnt think about using butter:). I've been a messy but delicious cook for a couple of decades now. STEP 2 Add cup of fine bulgur in a medium sized bowl. Wash the bulgur and discard the water. This Sweet Potato Kibbeh is vegan play off the iconic Lebanese baked meat Kibbeh. I love this recipe, and I am in love w/the spice mixture. Xo xo! Drizzle some more olive oil on top and garnish with radishes and onion wedges. Add in drizzles of olive oil as you knead. Try my baked Lebanese kibbeh. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Add to the mashed potatoes. Grease the non stick tray with oil. <3. Well I tell you it can! Kibbeh is raw very ground lamb or beef mixed with fine bulgur and spices. Place the washed bulgur in a large mixing bowl, top it with the mashed potatoes. Yoy might also enjoy ourKamounit Banadouror Pumkin Kibbeh in a Tray. This kibbeh is a vegan type of kibbeh and is called kibbeh heeleh, which means tricky kibbeh; tricky because it looks like the real thing (with meat) but contains no meat whatsoever. Time doesn't account for cooling mash down. There is a family of vegan kibbeh dishes in Lebanon that deserve a spot in your repertoire and potato kibbeh is fair representaion of those vegan dishes. STEP 04: on medium heat, heat 2 tbsp of vegetable oil and add the onions. Cold plain mashed potato and hydrated bulgur are best used when combining the ingredients, so it's best to allow the potato mash to cool down. Hello Use half of the potato mixture to make a 1-inch thick layer in the bottom of the dish. Drain the potatoes, putting . Your email address will not be published. How special Renee, thank you very. You can view the entire process in the video above! 1 cup bulgur wheat 2 cups boiling water cup finely chopped onion, divided 2 teaspoons salt, divided 1 teaspoons dried basil teaspoon ground black pepper 1 pound ground beef 1 pound ground lamb, divided cup pine nuts stick salted butter cup cherry tomatoes, or to taste cup fresh mint leaves, or to taste Directions Add in drizzles of olive oil as you knead. One by one. Feel the mixture for any obvious lumps. Drain potatoes, and then return to pot. Saute the onion Remove the kibbeh dough from the . I havent tested this but the quinoa should work fine as a 1 to 1 substitution for the bulgur. My Situ was a fabulous Lebanese cook, but she didnt make many vegetarian entrees. Soak it for 30 minutes, or until the bulgur is softened, and then drain if needed. Potato Kibbeh Recipe Lebanese Style Fried potato kibbeh the outer s is made with mashed potatoes and kneaded fine bulgur dough stuffed a filling of minced beef or lamb walnuts seasoned kibbet batata potato kibbeh hadias lebanese cuisine middle eastern potato kibbeh recipe vegan you potato kibbeh maureen abood Agreed Claudia, with some radishes, pita bread and olive oil, it could be served as a main without anything else! My mom would make this but with pumpkin in the fall (kibbet yaqteen)! Soak the fine bulgar wheat in water for 40 minutes to 1 hour. One of my favorite meals growing up included mashed potatoes and spinach. Stir in the chickpeas and lemon juice. Spoon the spinach mixture evenly over the bottom layer. : Different Ways to Make Potatoes in the Arab World, 3 medium-sized potatoes, peeled and cut into medium-sized cubes, 1 tablespoon fine bulgur, to add it later to the kibbeh spice, teaspoon kibbeh spice, check the recipe at the bottom of the page. I also love eating kibbet batata with shatta (Middle Eastern hot sauce). I've always been someone who believes the best recipes are those that don't need a long list of ingredients to make and this one proves my point. Toss briefly and allow to stand until cool. All Rights Reserved. Heya, I'm Janelle! Save my name, email, and website in this browser for the next time I comment. These include tabbouleh, fattoush, baba ghannoush , and hummus. Wondering what your mean by fine bulgur as the only form of bulgur Im able to buy at my local shop is labelled bulgur, theres no reference to fine or other forms. And it also looks spectacular. One word: simplicity. Lay them over the spinach, closing up any seams and smoothing the top. Enjoy! Nutrition Facts: Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g 6 days ago food.com Show details . Drizzle extra virgin olive oil. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water. It's the perfect Lebanese mezze appetizer dish to serve with tabouli, fattoush, and pita chips. I do use butter in this dish, which is unusual in the Mediterranean diet unless youre going for pastry (baklawa is a butter bomb, and happily so). I made your recipe for pumpkin kibbe for the first time and it was a success and very easy to make. Wash and rinse fine bulgur, then add to a bowl and submerge in 2cm (") of boiling water. Once cooked, turn off gas, add walnuts and set aside. Love your idea of the cauliflower mash in place of the potatoes. Comment * document.getElementById("comment").setAttribute( "id", "a4732b8a50db01b2176d817e179d64fc" );document.getElementById("h54871bfbd").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. It's the perfect Lebanese mezze appetizer dish to serve with tabouli, fattoush, and pita chips. The bulgar should be soft when ready. (about 3 very large) russet or idaho potatoes, peeled and cut in 2-inch disks, package chopped frozen spinach, thawed and drained, cooked chickpeas (if canned, drain and rinse). Thank you thank you! No chocolate hummus for anyone either. Alternatively, did you happen to take a photo? How could I best prepay this for a Lenten potluck dinner a head of time? Get the latest recipes from Hadia's Lebanese Cuisine delivered straight to your inbox. Superb taste and texture. My mind is blown and Im so happy to find this recipe after many failed attempts at recreating woodys vegetarian kibbeh!! Ingredients: 400g./14 oz. Add the kibbeh spice mix and salt and cook through for a minute. Should I par-cook the coarse bulgur, or do you think it would be OK to only soften it? Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Try adding a handful and process with the herbs and onion. It has a sharp taste and smell, but if added in moderation it adds such a lovely depth of flavor to lots of kibbeh recipes. I have celiac disease. Serve with Lebanese bread. While kibbeh spice can widely be available in most spice stores in Lebanon, it remains unchallenged abroad and hasnt concurred the world yet! Mash potatoes, and stir to incorporate all ingredients. I love this kibbeh! Is there anything I would need to do differently to compensate for extra water? We recommend using fine bulgar, and rinsing it then draining it. Top the spinach mixture with another layer of the potato kibbeh. Olive oil is an important ingredient, be sure to use the best extra virgin variety you can find as it adds to the flavor and silkiness. Sorry but this isnt Kibbe. May be worth a try. I store it in my freezer to maintain freshness and grind a small amount every few months as needed. Of course, my favorite is kibbe nayye. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side. Store the potato kibbeh in an airtight container and keep it in the fridge for up to 5 days. The distinctive kibbeh spice with its unique flavor, deserves to be in every pantry. Thanks for finally writing about > Kibbet Batata / Potato Kibbeh | Hadias Lebanese Cuisine < Loved it! Adds a nice nutty bite . I think that lemon juice in the filling really does the job! I first tasted potato kibbeh in a traditional Lebanese restaurant in my hometown! I havent had something like this but really sounds hearty more than a side dish I think I could eat this for lunch without anything else .. nice job. My ta- tas and my jiddo who all were wonderful cooks, never wrote anything down. As an Amazon Associate I earn from qualifying purchases. Ours is a funky version topped with orange and lemon zest. Drain the bulgur (if needed), and mix with the remaining kibbeh dough ingredients and a good pinch of sea salt until it comes together - this will become your outer layer. Serving it cold is more popular in Lebanon but there are people who like to enjoy it cooked. In a bowl, mash potatoes then add bulgur, flour, 1 tsp salt, 1 tbsp 7 spices. Is there any way I can make this gluten free m? It is also commonly enjoyed with taboule or try quinoa taboula. The recipe may vary from one region to another. In the food processor place the onion, red pepper and potato and puree to a smooth mass. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Cover and b ring to a boil. See the recipe card at the bottom of the post for quantities. In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.Let's cook together! Kibbeh, the national dish of Lebanon, is a ground lamb dish that goes perfectly with chickpea salad or tabbouleh. Lebanese Potato kibbeh with orange and lemon zest Potato kibbeh is a classic from Lebanese cuisine, made from potatoes and burghul. I cant wait to try it. Lebanese barbeque including kebabs and grilled vegetables. Place the kibbeh ball on a tray and repeat for the remaining mixture. Make the shell: Add the onion, ground beef, salt and pepper to the bulgur and combine well. Add the chopped spinach, season with another 1/2 teaspoon salt and some pepper, the cinnamon, and the dried mint, adding a tablespoon of olive oil if the mixture seems dry. If theyre too wet you could dry the cauli in a thin layer on top of paper towel or kitchen towel. This is called kamouneh (cumin fusion), and this is what adds depth to the humble potato kibbeh. The Ingredients of Filling The Kibbeh: One kilogram of minced meat. Charlie thats so great to hear! Taste test and adjust salt and pepper as need. In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed. Either fresh or dry. Love to hear how it goes! This recipe is so good! -Add 5 tablespoons hot water to the bulgur and allow to sit for 20 minutes. Thats an honor!! There certainly are strong thoughts about our cuisine! Kibbeh nayeh, the national dish of Lebanon, is a sumptuous blend of carefully trimmed lamb or beef, pureed onion, bulgur and spiceseaten raw. 1 kilogram of minced onions. Fill a large bowl with ice and cold water. Make the Kibbeh Mixture. When you mention the word kibbeh the first thing that pops to your mind is the raw meat kibbeh, baked kibbeh in a tray or even the football shaped kibbeh; you may never think of kibbeh as a plant based dish. Start by washing, peeling, and boiling the potatoes. Ingredients. Cook for 40 minutes or until the potatoes are soft all the way through. Yes Steffi! It does add such a depth to the taste, I do not recommend skipping this if possible. Add the dried mint, spices, fresh herbs, and green onion (if using) to the bowl. It's easiest to make the top layer in sections, kneading the potato a bit especially if it has cooled substantially, and forming patties of the potatoes in your hands. I then add about a cup of fresh mint leaves, the fine bulgur, kamouneh spice, salt and process until fully combined. mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander. When processing the herbs and onion, you will need to scrape down the sides of the bowl a few times. Using a potato masher or ricer, mash the potatoes completely. Baked kibbeh, which is pretty much raw kibbeh spread out in a pan. (Photo courtesy of Layali Miami) Layali Miami. I have both in the garden right now. Place potatoes in a large pot. You could try using olive oil instead to make the dish vegan, and youll have more of a fruity/grassy flavor than the one Im after with the butter. Spoon the mixture into a large serving plate and use a spatula to spread it out. I made the Potato Kibbeh and the Lebanese Slaw, Malfouf Salad and they were both the hit of our Easter Meal. Joycelyn, there fine bulgur refers to the size of the bulgur granule. Question, IF one cant find the rosebuds, is there any type of substitute??? Thank you sooooooo much for sharing your family recipe for kibbeh! I would mix them together on my plate. Serve it hot or cold. Happy you liked!! 1 tablespoon of sumac. I even just stopped to grab some at woodys yesterday and it got me searching for a recipe again. Add the spices and salt, and give it a final whiz, about 2-3 minutes. Kibbe is a very specific spice with a very specific taste. Heat the oil in a saucepan and fry the onions for two minutes, then add the shredded chicken and stir over the heat for 5 minutes until it turns brown. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side. Again, the kamouneh differs from household to household. This is particularly a staple at our house; we make it at least 2 times a month! Once cool, peel the potatoes and using a shredder . In a large pot, cover the potatoes completely with cool water and add 1 tablespoon of the salt. Were the sweet potatoes on the watery side? bulgur, kamoune spice, Kibbeh, kubba, mint, Sweet Potatoes. Taste and adjust the seasonings until the mixture tastes lemony and delicious. Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Just add a small amount on top. Water your palm and spread the first half of the kibbeh mixture evenly on the base of the pan. Boil the potatoes for about 20 minutes, until easily pierced by a fork. Directions. I then add the kamouneh mix, along with the soaked bulgur, to the mashed sweet potatoes and combine using my hands until fully incorporated. Spices: 1 tsp each of cumin powder, ground coriander, cinnamon, paprika + a tsp of all spice. Use chopped frozen spinach or fresh. I am Hadia, the face behind Hadias Lebanese Cuisine. Together with a salad you have a delicious meal that has everything in it. Dont despair; you can find it at some Middle Eastern specialty stores or follow this sacred recipe gifted to me by my mom. Hello, Hadia! Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. It is best to select a potato suitable for mashing such as an all rounder, or Yukon Gold. Begin by peeling all the potatoes and cutting them into large 2 inch cubes. If storing potato kibbeh in the fridge, it will slightly solidify, which makes it easy to eat. So close to my Sithos and Moms way! Will this taste the same if I use fresh spinach and mint? Hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes. Your potato kibbeh is now ready to be served. To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. When purchasing ground meat for fried kibbeh be sure to purchase lean minced meat. Though I have not tested this method, I would be sure the potato mixture is very thick and sturdy (less liquid in the mashing) in order to shape into disks stuffed with the spinach mixture. Drain the bulgur by squeezing it with a cloth (important!) This looks super delicious. Will be delicious with fresh, just be sure to chop the spinach well. Line a large colander with a cheesecloth. This needs to bake for about 60-70 minutes (mine took 70). Layali Miami, which translates to Miami nights, is a traditional Lebanese restaurant and hookah lounge in Doral. Do note that bulgur is not gluten free. 1 cup wholewheat bulgur, cooked. Cristin Im so glad you tried out the potato kibbeh and loved it! Serve cold. Weve had this conversation before, about dishes that are traditionally made with meat that are then turned into something new, vegetarian-style. Once cooked, I mash the potatoes using a potato masher and place in a large bowl. Fresh basil and thyme leaves will need to be taken off their stem. Next I will try the potato kibbe! Lightly grease or line a baking sheet with parchment paper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Just wondering if you soak the bulgur for this recipe? Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill. Stir in the kamouneh (cumin fusion) and mix thoroughly. Top with the remaining 2 tablespoons of olive oil. Potatoes are one of those vegetables that must be consumed organic. Our recipe for Lebanese Kibbeh uses 100% lean ground beef because my father isnt a big fan of lamb. First you need to make a cumin fusion, it is a blend of kibbeh spice, onion, mint leaves and just a bit of fine bulgur. I grew up eating kibbe naya and senia. We use cookies to ensure that we give you the best experience on our website. In a large pot, cover the potatoes completely with cool water and add 1 tablespoon of the salt. Stir in the frozen peas and cook until heated through, about 2 minutes. Thanks! Thank you so much, Iman! Using a potato masher or ricer, mash the potatoes completely. Thank you. Spread small pieces of potato on the palm of the hand, add a spoonful of minced meat in the middle, and then form into discs. Ground the first two in a food processor and place them in a large bowl. Soaking it is also a way to soften it, just make sure its drained well prior to using. You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! I have had it with chopped walnuts. (305) 403-0188. Let me know! This exact style of potato kibbeh, layered with a spinach and chickpea filling that is brightened with a generous amount of lemon juice, doesnt appear in any of my Lebanese cookbooks, but is served at our local Woodys Oasis restaurant as a special. Recipe Instructions Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Now make the filling. Have never had this dish before but I love the kibbeh spice mix you use so I know I will love this! Add the potatoes and boil for 20 minutes. We did this last night using your recipe. Available for order:Click Here, How Do You Like Your Batatas? Did you enjoy making this vegan recipe? Then add the onion and fry for another 3 . 1/4 teaspoon of nutmeg. Add enough fresh water just to cover the bulgur. Those sound SO delicious! Our daughter took us to Woodys near MSU and we became fans so I was pleased to see this recipe. There is no other food that I crave all the time but this one! Those herbs are the perfect combination in this kibbet batata, my family makes it similarly, but it is not as tasty as this one. Cook until tender, about 15 minutes. Once the water starts boiling, reduce heat to low and cover up. I know, most of you dont have the spice or even havent heard of it! Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice. Cover and b ring to a boil. Kibbeh is so versatile. I hope this helps people with health issues, and please use organic potatoes. Step 1 - In a bowl add fine bulgur and submerge in 2cm (") of boiling water. Split the meat into three batches. Mediterranean . This gratin is like a delicious fusion 4. Xo xo Hoda! Coat an 8-inch square baking dish with 1 tablespoon of the butter. Thank you. Add the red pepper and toate paste, salt, pepper, cumin, paprika and pomegranate omolasses and olive oil. Set aside for at least 20 minutes to hydrate (do this whilst making the other components of this recipe). You can substitute olive oil for the butter. Add the onion with 1/2 teaspoon salt, and cook them until they are soft and translucent, but not browned. This was the perfect recipe to use for it, just swapped out the sweet potatoes for pumpkin! Very similarly to how the meat kibbeh is made, fine bulgur (the finest variety you can find, usually known as #1) is soaked in hot water until fully absorbed. Once the potatoes are mashed, add the rinsed bulgur into the bowl with the mashed potatoes, 1 teaspoon sea salt (or salt to taste), a bit of freshly grounded white pepper and mix well, it will become like dough. Lebanese Vegetarian Potato Kibbe Ingredients (6 servings) 2 cups of Burghul (cracked wheat/bulgur) 2 cups dry chickpeas 3 medium sized potatoes, boiled, mashed 2 cups general purpose flour 1/2 bunch parsley 1/2 bunch mint 1/2 bunch green onions 1 medium sized white onion 1 teaspoon of cayenne pepper, or to taste The kibbeh spice blend is known as kamouneh. I get my kamouneh blend from a woman in my village in southern Lebanon. In a medium pot, add the potatoes, water, and a pinch of salt. Make this recipe vegan by substituting the butter with olive oil. This will vary based on the specific ingredients you use. Wash prior to using. It was designed to showcase Lebanon's wild nightlife with its pop Arabic . Please check your entries and try again. Flatten the mixture into a plate, use the handle tip of a spoon to create an indented pattern and top with extra olive oil. This will help me sustain Plant Based Folk.. Add ground beef, 1 tsp salt, tsp 7 spices & cinnamon. Its pungent earthiness adds flavor and depth to even the most humble recipes, just like the tomato kibbeh, and kibbet addas, frakeh recipes are in the book! Fabulous recipes always! Use canned pumpkin puree or make your own. You can bake the potatoes instead, as it helps bring out their sweetness. Step 1 - soaking bulgur Step 1 - straining bulgur after 30 minutes of soaking Step Three Prepare and measure out all other ingredients Step 2 - boiling potatoes Step 3 - Picking fresh basil To serve, spoon the mixture into a large serving plate and use a spatula to spread it out. STEP 3 - Kamoune (Lebanese Kibbeh Spice) Prepare the kamoune by adding a halved small onion to a food processor. Step 2 - In a food processor, add basil, thyme, Lebanese 7 spice, onion, salt, pepper and one tablespoon of olive oil. And now that we live in MN, I can only get my fix when we come back to MSU. Add the spices, grated onion and the ground beef to the bulgur. Drain and set aside Mash the potatoes using a potato masher. Delicious. You could easily split the amount of minced meat in this recipe with half lamb and half beef. Written by MasterClass. Very good question! Learn how your comment data is processed. Potato Kibbeh Recipe - Food.com . Cook until browned. Normally, I would simply go out and buy #1 bulgur, but I only have #3 bulgur at home. Onion carry alot of water content and helps to keep the potato kibbeh moist, it also adds some bite and sharpness. Potato Kibbeh (faux Lebanese steak tartare/kibbeh nayeh) Time: 30 mins Difficulty: Easy Print Ingredients Faux meat base: 3lbs yellow waxy potatoes 1/3 cup fine bulgur 2 tablespoons tomato paste 1 to 2 cups of kammouneh* Salt and pepper to taste 1 tablespoon high quality extra virgin olive oil *Kammouneh: Cook until the start to get tender and transparent. Refrigerate the mixture for 30 minutes. Thank You So Much! Potato kibbeh is perfect to be served with. Fine bulgur (cracked wheat) is one of the main ingredients of this recipe. H, Maureen, I love all your stories. Serve cold. and go from there. Now add the drained burghul, 1 cup at a time, and process until well combined. Xo xo! Ive only ever seen meat kibbeh but now Im intrigued to try vegetarian ones. If so, make and bake the kibbeh the day before and refrigerate, covered with foil. Preheat oven to 400F. Place the kibbeh under the broiler to encourage browning if needed. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. As an Amazon Associate, I earn from qualifying purchases. Add the potatoes and carrots. Prepare your baking pan by adding 1 Tablespoon of olive oil and arranging the sliced onion pieces in a single layer on the bottom of the pan. The bulgur in the mashed potato layers of this dish helps give the layers more body and more of a kibbeh-like texture and flavor. Thank you for sharing this delicious version of kibbeh. Welcome Steven! I highly recommend it for this dish of kibbet batata, however if you are on an oil-free diet, leave it out. For those who cant have grains (even though buckwheat is not a grain, but a seed), in autoimmune cases, I use hemp seeds. Remove the cover and reduce the heat to medium, cooking the potatoes until they are soft and mashable, about 15 minutes. For people like myself who are gluten sensitive, I make it with cooked quinoa, or kasha (groung buckwheat) that I soak in hot water. Melt the remaining butter and generously brush the top of the kibbeh with it, reserving some to brush the kibbeh when it comes out of the oven. If unsure, ask your local grocer for some help. Potatoes are hearty and can replace the meat easily. And I go from work to church. Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Set aside in cold water. Drain the bulgar wheat. 1/4 cup of vegetable oil. Yes! Since they are both firm do you think I can do one to one? Robbie Namee Let it sit for 10 minutes. Your potato kibbeh is now ready to be served. Potato kibbeh, or kibbet batata, is the vegan alternative to the popular Lebanese meat kibbeh nayeh and it tastes just as good. Just leave a little water in the bowl for the bulgur to absorb. Add cumin and season to taste with salt and pepper. Add the fresh mint leaves, kamoune spice and salt and pulse until the onions are diced very fine. Directions. 1 1/2 cups / 285 g fine bulgur (#1 grade) 5 sprigs fresh flat-leaf parsley; 2 sprigs fresh mint; 1 medium-size sweet onion, coarsely chopped Blend until well combined. I love this dish! Bake the kibbeh until it is warmed through and the top is golden brown, about 30 minutes. Stir in the kamouneh (cumin fusion) and mix thoroughly. Simple to make, a great starch meal - filling, Very tasty and fragrant from the fresh herbs, Can be enjoyed on its own with a side of fresh vegetables or salad, or can be served as part of a mezze, Dietary friendly - Naturally vegan, dairy free, soy free, corn free. Thank you Bulgur Wheat, Sweet Potato, and Black Bean Gratin. Remove from heat. Add enough hot water to rise about 1 inch above the bulgur. A little of this blend goes a long way. Very delicious on its own or served with a garlicky yogurt sauce with mint. Kibbeh is probably the most well-known Lebanese food, especially the raw beef or lamb variety. Hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes. For the potato kibbeh patty shell: Bring a pot of water to a boil. The spices used in kibbeh vary depending on which region of Lebanon you come from. Transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water each time. I am Mariam Nabbout, a writer and content creator. Add the minced lamb, one-quarter at a time, and combine well. Set aside. INGREDIENTS: 1 pound of cooked potatoes (such as Yukon Gold or other waxy variety), mashed 1/2 cup fine bulgur, soaked in very hot water for 10 minutes, drained well 1 cup chopped parsley or a combo of fresh chopped herbs (mint, tarragon, chervil, dill) 1 cup chopped onions, pan-fried in olive oil Mix and knead well until all the ingredients are well combined. In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.Season to taste with salt and pepper.For the stuffing fry the lamb in a little oil for about 5 minutes. 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