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Friday, 10 January 2014

Potato Kebbeh

I have heard of potato kebbeh all my life, but barely recall eating it let alone cooking it.

So I ventured on this experiment supported by Lebanese cookbooks and calls to family and friends. I took the best (or most practical) advice of all to give you a simple Potato Kebbeh Recipe.

Boil, unpeeled, 8 small-medium potatoes until fully cooked. Let cool only until easy enough to peel them.

Add 1 cup fine bulgur wheat and 2 Tbsp flour and process until it resembles a very fine mashed potatoes (with bulgur wheat in it).

Now prepare the stuffing - In a bit of oil, fry a small chopped onion, 0.5 lb ground beef, some chopped parsley, salt and all spice until cooked. If you want to be more experimental, add some sumac and fried pine nuts. If you want to be really experimental, replace pine nuts with fried walnuts.

Rub the bottom of a baking dish with cooking oil. Using wet hands, spread a layer of the potato dough mixture. Top with the cooked stuffing then cover with another layer of potatoes. Sprinkle with breadcrumbs and a drizzle of oil and bake for 45 minutes in 375 oven.

If you want to get really fancy, you can use the same recipe and make potato patties stuffed with meat and deep fry them. Risk of patties collapsing is high.

If you try it, let me know how it comes out. Enjoy!

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