Everyone is familiar with traditional kebbe, a delicious dish made with bulgur, lean beef, and a stuffing made with pine nuts, onions and minced meat.
There are a few vegetarian & vegan variations, including this potato kebbe made with bulgur, potatoes, garlic, raisins, and walnuts, courtesy of Ruba Dabbousi, I cook for my family.
Instructions
Kebbe
- Heat oven to 450 degree Fahrenheit
- Boil the potatoes
- Wash the burghel and soak in water for 10 minutes
- Slice the onions, add 3/4 teaspoon salt and squeeze it to take the water out of the onions
- Mix the onions, walnuts, raisins and 1/4 cup of olive oil and set aside
- Add 1 1/4 teaspoon salt to 6 cloves of garlic and crush it
- In a bowl, add chopped coriander to the garlic mixture and smash it together
- Peel potatoes and smash them
- Add coriander and garlic mix to mashed potatoes and mix it together
- Drain the burghel and take extra water out by squeezing. Add the flour and mix it very well.
- Take half of the burghel mix and add it to potatoes mix and leave the other half to make the side dish (kebbe ball)
- Spread the onion mix on a 40 cm diameter tray
- Wet your hands to flatten potato mix into the pan, it should be around 1 cm of thickness, push it into the onion mix and make parallel line using a knife on the top of kebbeh (make sure not go all the way down)
- Spread 1/4 olive oil over it and put it inside the oven for 20 to 25 minute then broil the top for 4 minutes
Kebbe Balls side dish
- Bring the other half of burghel with flour that we put aside
- Add 1/4 cup of water to form dough, if needed add little bit flour
- Shape it in small balls then make a little indentation with your pinkie finger, make sure not to go all the way through the ball
- Boil 2 cups of water add 1/2 teaspoon of salt and start adding one ball a time so they don't stick together and leave to cook 5 minutes
- Add 2 crushed cloves of garlic, the lemon juice and 4 tablespoons of olive oil, stir together and serve it beside the kebbet batata.
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