MEDITERRANEAN LUNCH PLATTER WITH POTATO KIBBEH
Provided by Food Network
Time 1h30m
Yield 1 serving, plus additional kibbeh and tabbouleh
Number Of Ingredients 34
Steps:
- For the potato kibbeh patty shell: Bring a pot of water to a boil. Add the potatoes and boil for 20 minutes. Set aside in cold water. Once cool, peel the potatoes and using a shredder, or grater, shred the potatoes into a pan. Add the ground pita chips, cornstarch, vegetable base, cumin, curry, pepper and 1/4 cup water and knead well.
- For the potato kibbeh stuffing: Pan-fry the potatoes until crisp and set aside.
- Saute the onions until they are translucent, then add the garlic and mushrooms and cook until slightly browned. Add the cooked vegetables to the potatoes. Add the walnuts, parsley, cumin, vegetable base, curry powder, pepper and salt and mix thoroughly.
- Heat enough oil to cover the kibbeh in a heavy-bottomed pot to 350 degrees F. Form the patty shell mixture into 3-ounce balls and flatten in your hand. Add 1 tablespoon of the stuffing and fold the patty in until it forms a circular disc. Fry for 7 minutes.
- For the platter: Place the hummus on a platter alongside the rice and top with a sprinkle of paprika. Add the Tabbouleh Salad next to the rice, then the pickles and 2 potato kibbeh. Serve with a small piece of pita on top of the kibbeh and dig in!
- Mix the lemon juice, olive oil, quinoa, mint, salt, pepper, green onion, parsley and tomatoes in a bowl.
AUNT LOUISE'S BAKED KIBBEH
This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
- Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
- Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
- Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g
POTATO KIBBEH
I've not tried this myself as I've posted it in response to a recipe request. It's from the What's Cooking - Potato cookbook. Kibbeh is a typical Middle eastern dish with many variations. The total preparation time is an estimate as it wasn't given in the recipe.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 52m
Yield 8 pasties
Number Of Ingredients 18
Steps:
- In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
- mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
- Season to taste with salt and pepper.
- For the stuffing fry the lamb in a little oil for about 5 minutes.
- Then add the onion and fry for another 3-4 minutes.
- Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
- Set aside to cool a little.
- Divide into 8 portions and form into a ball.
- Also divide the potato mixture into 8 portions, roll in a ball and press flat.
- Place a ball of stuffing into the centre of each round of potato and cover it, by shaping the coating around the filling to surround it fully.
- Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375°F.
- Drain well on a kitchen towel, best served straight away.
Nutrition Facts : Calories 171.2, Fat 9.8, SaturatedFat 4.4, Cholesterol 62.7, Sodium 50.7, Carbohydrate 14.8, Fiber 2.4, Sugar 2.5, Protein 6.7
MASHED POTATO KIBBEH NAYEH RECIPE BY TASTY
Here's what you need: potato, bulgur, tomato, onion, tomato sauce, pepper paste, cumin, salt, paprika, olive oil, walnut
Provided by Yalla Healthy
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potato in the microwave until cooked (or it can be cooked by boiling it in water.)
- Wash the bulgur.
- Cut the tomato and onion in very small pieces.
- Add bulgur, tomato, and onion in a bowl and keep it for 10 minutes.
- Meanwhile, peel the hot potato, mash with a fork or a potato masher.
- Add all together and season with cumin, salt, and paprika.
- Knead together well. Let it cool.
- Flatten onto a serving plate and serve drizzled with the olive oil and walnuts.
- Enjoy!
Nutrition Facts : Calories 136 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, Sugar 1 gram
POTATO KIBBEH
For a grander presentation, people make potato croquettes with the ingredients, using the ground meat and nuts as a filling and sometimes dipping in beaten egg and flour before deep-frying. But it is far simpler and just as good to make it in a baking dish. It makes a delicious and filling dish for a large group.
Yield serves 8
Number Of Ingredients 14
Steps:
- Soak the bulgur in hot water for 20 minutes, or until it softens, then drain and squeeze out the excess water. Peel and boil the potatoes in salted water till soft, then drain and mash well. Add the butter, eggs, spices, salt, and pepper and beat well. Add the bulgur and mix thoroughly.
- To make the filling, fry the onion in oil till golden. Add the meat and continue to fry, stirring, crushing, and turning it over until it changes color. Add the currants, nuts, cinnamon, salt, and pepper, and cook a few minutes more. Drain off any fat if you like.
- Spread half the potato-and-bulgur mixture on the bottom of a large (14-by 10-inch) baking dish. Cover with the meat filling and top with the remaining potato-and-bulgur mixture. An easy way is to wet your hands and take lumps of the mixture, then press it between your palms and lay the flattened pieces on top of the filling. Build up a crust that covers all the filling.
- Bake in a 375°F oven for about 35-45 minutes, or until the top is slightly browned.
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POTATO KIBBEH - MAUREEN ABOOD
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Reviews 24Estimated Reading Time 5 mins
- In a large pot, cover the potatoes completely with cool water and add 1 tablespoon of the salt. Cover and b ring to a boil. Remove the cover and reduce the heat to medium, cooking the potatoes until they are soft and mashable, about 15 minutes.
- Rinse the bulgur twice in a small bowl, letting the bulgur settle for a few seconds before pouring off the water. Add enough fresh water just to cover the bulgur. Soak it for 30 minutes, or until the bulgur is softened, and then drain if needed. Preheat the oven to 400 degrees.
- Drain the potatoes, putting . them back on low heat in the pot to steam off any residual water. Off the heat, mash the potatoes with 4 tablespoons of the butter and the softened bulgur, 1/2 teaspoon of the salt, few grinds pepper, and the onion powder. Set aside to cool.
- In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion with 1/2 teaspoon salt, and cook them until they are soft and translucent, but not browned. Add the chopped spinach, season with another 1/2 teaspoon salt and some pepper, the cinnamon, and the dried mint, adding a tablespoon of olive oil if the mixture seems dry. Stir in the chickpeas and lemon juice. Taste and adjust the seasonings until the mixture tastes lemony and delicious.
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