35. Recipe: Potato kibbeh recipe from the book _The Art Of Cooking_ orFann al Tabkh
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Potato kibbeh recipe from the book _The Art Of Cooking_ orFann al Tabkh
Potato Kibbeh
Ing.
1 kg. of potatoes
1 cup of Burghul (soaked in water) [alternatively called Bulgur]
1/2 cup of flour
2 onions (chopped)
3 cloves of garlic (chopped)
1 bunch of fresh cilantro (or coriander) chopped
salt (to taste)
1 gram of ground white pepper
1 gram of ground black pepper
1 pinch of cumin
1 pinch of nutmeg
150 grams of olive oil
Boil potatoes, taking extra care not to overcook them, peel potatoes.
Saute' onions, garlic and cilantro in a little bit of
olive oil. Mash the potatoes, mix in the flour, the burghul (after
draining them and squeezing excees water out), the spices and the
sauteed ingredients. Form into small patties, and fry them in olive
oil over medium heat for approximately 20 minutes (until they
are golden brown color).
Eat.
Sahtain
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