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Layered Kibbeh Batata

Serves 4

For the kibbe:

  • 1/2 tsp mixed spices
  • 1/2 tsp cumin
  • 1/4 tsp chilli powder
  • A few sprigs of fresh mint
  • 1 kg potatoes
  • 2 cups burghul
  • 2 tbs flour
  • 1 onion
  • A pinch of salt & black pepper

For the stuffing:

  • 1 kg onion
  • 1 cup of cooked chickpeas (either tinned variety, or boil and cook yourself)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sugar
  • 3 tbs oil (for frying)
Lebanese Recipes

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Soak all the burghul in cold water for 20 minutes. Boil the potatoes in slated water. When cooked, peel and mash. Chop the onions and the fresh mint. Mix the potatoes with the onions, spices, cumin, flour, and fresh mint. Add the burghul to the potatoe mixture, and kneed for a few minutes until well combined. Fry the remaining 1 kg of onions in oil until brown. Add the chickpeas, cinnamon, sugar, salt and pepper, and mix. Spread half of the potatoe and burghul mixture in an oiled baking tray. Spread the chickpea mixture on top of this layer. Then spread the other half of the potatoe and burghul mixture on top (like a sandwich). Wet your hands in cold water, and smooth the surface. Use a knife to make some diagonal divisions into the kibbe. Drizzle olive oil over the kibbe, to prevent it from burning. Bake at a moderate temperature for 20-30 minutes. Serve warm or cold with salad.

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