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.
Potato Kebbe (Kebbet Batata, Kebbet Rahib) by Ruba Dabboussi
Heat oven to 450 degree Fahrenheit
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.