Sunday, January 27, 2008
Potato kibbeh patties
500g potatoes, unpeeled and halved
1 small onion
½ bunch coriander, leaves and tender stems only
¼ tsp freshly ground black pepper
Pinch of ground cinnamon
½ tsp ground coriander
1 tsp salt or to taste
150g fine wheat burghol (bulgar wheat), do not rinse
1tbsp unbleached white flour (optional)
olive oil for brushing
Place the potatoes in a steaming basket and set into a pan over 1inch of boiling water. Cover and steam for about 20 min or until soft. Leave the potatoes to cool a little.
Meanwhile, place the onion, fresh coriander, pepper, cinnamon, ground coriander and salt in a blender and blend until smooth.
Peel the potatoes and mash till smooth. Add to the coriander and onion mixture, and add the burghol and flour If using. Mix thoroughly to form a medium soft dough. Then make the potato patties. Take small portions at a time and, with oil moistened hands, shape each portion into 4cm/1.5inch patties. Preheat the grill. Heat a baking sheet, brush it with olive oil, arrange the patties on it and cook them 4 inches from the heat for 5-7 minutes, or until lightly browned on both sides
More Kibbah from New Flavours of the Lebanese Table .
I’ve decided that I really like Kibbeh. I had heard of it before, but I didn’t realize that there were so many varieties of it. The pumpkin is still my favorite, but these potato kibbeh patties were nice too.
It’s not too much work, about the same effort level as making fish cakes or croquettes. They’re actually pretty fun to make, my younger son thought so too…