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Potato Kibbeh

Serves: 4-6 as a main course

Potato Mixture:
1kg (2lbs) white potatoes, peeled and cut into quarters
2 eggs
1 medium onion, minced
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 cup parsley, finely chopped

Meat filling:
1/4 kg (1/2lb) lean ground beef
1 small onion, minced
1 clove garlic, crushed
1/4 cup parsley
1/4 cup pine nuts, toasted
1 teaspoon allspice
1/4 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
Pinch of ground cloves
Pinch of ground ginger
1/4 teaspoon salt

1 cup canola oil or oil of your choice
Flour for dredging

Cook potatoes in water, until tender. Drain the potatoes and mash them until smooth.  Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley.

In a frying pan, saute the onion and garlic in a little olive oil. Add the ground beef, parsley, pine nuts, and all of the spices. Cook until the meat is cooked through. Set aside to cool.

Moisten your hands with water, and take a couple of tablespoons of the potato mixture, flatten it in the palm of your hand. Place 1 tablespoon of the the meat mixture in the middle. Carefully bring the sides of the potato over the meat mixture. You may have to add a little more of the potato mixture to the top of the patty. Close the patty and flatten it. Moisten your hands in cold water before you make each patty. Place the patties on a tray and refrigerate for 30 minutes. Dredge the patties lightly in flour before frying.

Heat canola oil or the oil of your choice in the pan and place the potato patties in the oil. Add more oil, if needed. Fry until they are golden brown on each side. Drain on paper towel.

Makes 12 dinner size patties.